Dehydrated "Sun-Dried" Tomatoes in Oil

4.67 from 3 votes

Learn how to make "sun" dried tomatoes using a dehydrator. You can also make them in the oven or dry them outside!

Prep Time20

Cook Time8

Total Time8 20

Course: Condiments

Cuisine: Italian, Mediterranean

Servings: servings

Calories: 78kcal

Pick tomatoes, then wash and dry them.
Slice the tomatoes in half. Carefully remove the seeds without removing the pulp in-between the seeds. Arrange the tomatoes on a cookie sheet.
Sprinkle the tomatoes with sea salt, basil, and oregano.
Place the tomatoes on the dehydrator trays, allowing some room between the tomatoes for air circulation.
Follow the temperature and times suggested by your dehydrator. It took my dehydrator eight hours to dehydrate the tomatoes to the right consistency.
Divide the tomatoes between two sterilized jars. Peel the garlic and cut in half, then divide between the jars.
Pour the olive oil over the tomatoes, making sure they are completely submerged. Seal and refrigerate until ready to use.

Try sprinkling the tomatoes with other herbs that you may prefer, such as rosemary or thyme.
Be careful not to over-dry the tomatoes. They should still be somewhat pliable and have a chewy texture.
You might also consider adding a tablespoon of lemon juice to each jar prior to sealing them. The acid helps to preserve them even further.
To avoid spoilage for longer storage, don't add garlic.
Sun-dried tomatoes should last a month or more when refrigerated.