Homemade Sundried Tomatoes

Who loves sundried tomatoes but not so much their price? Raise your hand if you’ve ever bought a container of cherry tomatoes, eaten about five of them, and then found yourself staring at the rest a week later wondering what to do before they turn into a science experiment.

I have the easiest recipe for homemade sundried tomatoes for that exact problem, born out of my ongoing mission to reduce food waste and get my money’s worth out of groceries. I have been grocery shopping more over the past month, probably more than ever before, rather than grabbing takeout. As it turns out, the rumors are true: cooking at home really is healthier when you know exactly what is going into your food.

That said, one of the things I dislike most about grocery shopping as a single person is the potential for food waste. I’m such a mood eater. I can only eat the same ingredient so many times before I’m ready to move on to something else.

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Enter these lovely Aldi cherry tomatoes. Not only do the vibrant colors make my brain happy, but I also have the perfect solution for when you have leftovers to use up.

A quick trip through the oven transforms them into sweet, concentrated little bursts of flavor: sundried tomatoes. These lovelies are perfect on sandwiches, tossed with pasta, added to salads, or eaten straight from the container while standing in front of the refrigerator. No judgment here.

It’s simple, delicious, and a great way to stretch your groceries a little further before anything goes to waste.

Now, technically, you can make sun-dried tomatoes the traditional way by drying them outside in the sun. However, I live in South Georgia, where the bugs are bold, the wildlife is plentiful, and leaving pans of tomatoes unattended feels like an invitation for chaos. I have serious doubts they’d survive long enough to become anything other than food for critters.

So we’re taking the indoor route and using the oven instead. If you happen to own a dehydrator, go right ahead and use it. Live your best life, honey.

Either way, you’ll end up with sweet, concentrated little tomato gems that taste far more expensive than they actually are.

What you need to know for making homemade sundried tomatoes at home with your oven!

Ingredients for homemade sundried tomatoes

• 2-3 pounds cherry or Roma tomatoes (or other meaty tomatoes)
• 1-2 tablespoons olive oil or cooking spray
• 1 teaspoon salt
• Optional: garlic powder, Italian seasoning, black pepper

Instructions for homemade sundried tomatoes

• Preheat the oven to 200-225°F.
• Prepare the tomatoes.
  • Wash and dry them.
  • Slice tomatoes in half lengthwise.
  • For larger tomatoes, cut into ¼-inch thick slices.
  • Gently squeeze out some seeds if desired.
• Season as you see fit.
  • Arrange tomatoes cut-side up on a parchment-lined (or sprayed with olive oil) baking sheet.
  • Drizzle lightly with olive oil.
  • Sprinkle with salt and any desired seasonings. I used garlic personally.

• Bake low and slow.
  • Place in the oven and bake for 4-8 hours, depending on tomato size and moisture content.
  • Check every hour.
• Know when they’re done.
  • The tomatoes should look shriveled and dry but still slightly pliable.
  • They should not be crispy or brittle.
• Cool completely.
  • Remove from the oven and let cool on the baking sheet.
• Storage.
  • Refrigerate in an airtight container for up to 1 week.
  • For longer storage, freeze them.
  • You can also pack them in olive oil with garlic and herbs and keep them refrigerated for a couple of weeks.

Happy cooking!

xx, Sami

PS: This is one thing I am loving this week that I wanted to share: Trader Joe’s Brazil Nut Body Oil. I love the fresh salted caramel and pistachio scent! I apply it right after a shower while my skin is still a bit damp from being dried off with a towel. I love to smell it throughout the day, and it just smells like summer. (Go to TJ’s and get it for $6.99. Otherwise, you will see it costs double the price online!