Homemade Sun-Dried Tomatoes Recipe

Start by washing the cherry tomatoes thoroughly. It is important to remove the green stems carefully. After washing, pat them dry using a clean towel to make sure no moisture remains.

Next, cut each tomato in half; this will help them to dry evenly. Make sure the halves are of equal size for uniform drying.

You have two options for drying the tomatoes. You can either use a food dehydrator set to 75°C (167°F) for approximately 15-16 hours, or you can dry them in an oven preheated to 100°C (212°F). Keep an eye on them until they reach the desired dryness.

Once dried, remove the tomatoes and allow them to cool completely. This is a crucial step before packaging them.

Take clean glass jars and pour a small amount of vinegar into each one. Swirl the jars so that the vinegar coats the inside. Then, pour out the excess, but do not remove the remaining residue as it will help preserve the tomatoes.

Begin layering the dried tomatoes in the jars. Alternate layers of tomato halves with thinly sliced garlic and a mix of dried herbs and salt. This layering will infuse more flavor into the tomatoes.

In a small saucepan, gently heat the vegetable oil until it's warm but not smoking. This step helps in enhancing the flavor and ensuring the tomatoes are well preserved.

Carefully pour the warm vegetable oil over the layered tomatoes in the jars. Make sure the oil completely covers the tomatoes. This will help in preserving them.

Once the jars are filled with oil and tomatoes, seal them tightly with their lids. This step is essential for maintaining the freshness of the preserved tomatoes.

Finally, store the jars of sun-dried tomatoes in the refrigerator. They can last for several weeks, so enjoy them whenever you like!