Tips for Homemade Dried Tomatoes

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Tips for Homemade Dried Tomatoes

Dried tomatoes are full of flavor and can be easily made by simply putting them in the oven. If you soak them in olive oil, they will keep for a few weeks.
Prep Time 0 mins
Cook Time 4 hrs
Servings 1 bottle
INGREDIENTS
  • Cherry tomatoes (as much as you want to use)
  • Olive oil
EQUIPMENT
  • Glass jar (sterilized by boiling)
INSTRUCTIONS
  • Wash the cherry tomatoes (*1) and cut them in half lengthwise (*2).
  • Place a baking sheet on a metal plate and arrange the tomatoes with the cut end facing up (*3).
  • Cook in the oven at 100℃ for 2-4 hours (*4). Be careful not to overheat or they will burn.
  • Remove from heat, place in a sterilized jar and add olive oil until tomatoes are completely covered (*5).
NOTES
*1
I have tried this with a variety of tomatoes, and I recommend cherry tomatoes as they are easy to handle and delicious. I use the long ones, not the ball shaped ones.
 
*2
When you cut the tomatoes in half, it’s best if you can see the seeds, as shown on  the photo. This makes it easier for the water around the seeds to evaporate. If the tomatoes look like the ones on the top of the photo, it is difficult for the water to evaporate.
Actually, there is a way to cut so that you can see the seeds. The ones I use have an oval shape when viewed from above. Just cut along the long axis of the oval, as shown in the photo. I’ve cut several hundred so far, and I’ve had several hundred hits with this technique. Incidentally, the right side of the photo above was intentionally cut in the direction of the short axis.
 
*3
Our baking sheet are 35cm x 45cm, and when spread out tightly, 750g of cherry tomatoes fit on it. The tomatoes will shrink during the drying process.
 
*4
Since there will be quite a bit of moisture, you can save time by using the convection function or exhaust function to remove the moisture from the oven.
It will vary quite a bit depending on the size of the oven, the amount of tomatoes, etc. For reference, here are the approximate heating times and drying times.
[1 hour] There’s still quite a bit of water left.
[2 hours] A little wrinkled, with some moisture left inside.
[3 hours] Wrinkles have formed all over and moisture has been absorbed.
It is best to check the condition after one hour, and then evaluate how long it will eventually take. It depends on your preference, but if you are using them in a salad, it is best if they have some moisture left.
 
*5
When preserved, if the tomatoes are not fully covered with olive oil, they tend to get moldy, so add a lot of olive oil, to completely cover the tomatoes. The flavor of the dried tomatoes will be transferred to the olive oil in which they are soaking, and it is delicious when used in stir-fries.
500mL glass jar was enough for dried tomato using 750g cherry tomato.
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