I can hear you asking what the hell are Faux “sun dried” Tomatoes. No, the tomato is not a fake, its just the “sun dried” process which we’re going to expedite. I LOVE LOVE LOVE sun dried tomatoes! The drying process intensifies the depth and sweetness of the tomato flavor as it removes the extra water weight. My love for these dried treats does not extend to their expensive price. My default when confronted with expensive food items is to think how I can make it myself. The rub is, I am also too lazy to actually sun dry anything! I’m generally a bit too unorganized to think days in advance. However, there is an answer. We can speed up this process by using modern technology! Lets make “oven dried” tomatoes!
Oven Roasted Tomatoes
- 2 pounds ripe plum tomatoes, cored and cut in half lengthwise
- 1½ tsp. kosher salt
- Extra virgin olive oil (optional)
- Fresh herb sprigs (thyme, rosemary or sage) optional
Preheat oven to 250 degrees. Arrange the tomatoes cut side up in a single layer on a baking sheet. Sprinkle with salt. Dry in oven until slightly shriveled but still plump. About 2-5 hours depending on the amount of time you have as well as the level of dried-ness you want. If not using immediately, store the tomatoes in a sealed container with the herbs, cover with olive oil, and store, covered in the refrigerator for up to 2 weeks.
Ok, so its not necessarily super fast, but a few hours is quicker then a few days! Even if you’re really on a time pinch, an hour will yield a nice result. Last week, being short on time, I quickly oven dried a few tomatoes for only an hour for a pasta dinner. It was very delish!