Alright, now there are recipes that are easy. And then there are recipes that are really really really easy. This one is no exception.
Living a gluten-free lifestyle means getting to know fresh produce, meats and all kinds of things. I love experimenting with fresh produce. Having some left over tomatoes from a recipe, I decided why not try some sun-dried tomatoes from scratch?
I had a vine of cocktail tomatoes that could quite possibly go bad. They’re also called Campari tomatoes, which are round and succulent and larger than cherry tomatoes. Yet, not huge. I’ve read that Roma tomatoes are great to use when sun drying. But since these are what I had, these are what I used.
I roasted these in an oven for about 5 hours at 250 degrees. Watch them the last hour. During the cooking process, you can flatten them with a metal spatula a bit to draw out some of the juice. Doing this can let you roast these at about 4 hours.
All you have to do is slice your tomatoes in half, lay them skin side down on a rack over a sided baking sheet, and sprinkle with a bit of salt and pepper. Basically they just sleep in the oven for you for a long time.
Now, there are more elaborate ways to make sun-dried tomatoes. There is the real sun drying method, using a dehydrator, and using an oven. This recipe is simple and uses your oven. I would eat these soon after making them. You can let them cool first, then put them in a jar of olive oil with dried basil for awhile. I have recipes here, here and here you can use these with.
Once cooled, you can also store these in the fridge in good olive oil in a clean, metal lid glass jar. Fill the olive oil so that the tomatoes are submerged, and sprinkle some dried basil in there. You can store the jar in your fridge for a few days. Just be sure to use a good quality, California olive oil.
Yet another gluten-free, fun way to eat fresh produce. I loved these sun-dried tomatoes from scratch (gluten-free, of course). They were devoured rather quickly. Sometimes I know not what I do. I just couldn’t help myself. One day soon, I will make these again in bigger batches and maybe follow up with you on this post about some more elaborate storage methods.
For now, serve these to your guests the night you whip these up. These are great to make during the holidays. You can serve them and people will be in awe over Easter. Don’t tell them these are homemade! Keep them secret. Keep them safe.
These taste absolutely amazing. Nothing like the rough, leathery store bought and jarred sun-dried tomatoes. Which I still love! These are just so fresh, yet sweet and tangy at the same time. They are just fantastic. And when serving to a crowd in an appetizer, I would much rather use these than store bought sun dried tomatoes.
Remember and try not to eat them all by yourself, the same day. And keep them away from critters. And puppies. With big appetites.
Have a great weekend! Oven drying your tomatoes!
Sun-Dried Tomatoes From Scratch (gluten-free)
Make your own sun-dried tomatoes, straight from your own oven!
- 8 Campari tomatoes (or one vine) Roma tomatoes are used as well
- Dash of kosher salt
- Dash of ground peppercorn
- 1 tablespoon Dried basil For packing
- Good California olive oil For storing
Preheat oven to 250 degrees.
Wash and dry tomatoes.
Cut tomatoes in half lengthwise, so from top to bottoms.
On a wire rack in a sided baking sheet, lay tomatoes skin side down and flesh side up. It should look mini tomato swimming pools.
Sprinkle tomatoes with salt and pepper.
Roast in oven for approximately 5 hours, or until tomatoes are wilted and leathery.
When allotted time has ended, remove tomatoes from oven and let cool.
Once cooled, sprinkle with dried basil and store in olive oil. Put in enough olive oil to cover them while packed.
Use that day or the next day. You can eat these alone or with other dishes. Also in pasta dishes. The possibilities are endless. Store in the fridge in a clean container, filled with olive oil, for up to a week.
NOTE: You can store these longer but to be safe, I eat mine faster than I would store bought. Mold can form if not properly stored correctly.