How to Make Sun-Dried Tomatoes

1. 1

   Scoop out the tomato seeds with your fingers, and discard, leaving the fibrous tissue intact.

2. 2

   Place the halves, cut side up, on a baking sheet lined with parchment paper.

3. 3

   Sprinkle with the salt, pepper, marjoram, and basil.

4. 4

   Place the tray in a preheated oven at 210 degrees F. (100 degrees C.) for 12 hours.

5. 5

   If the tomatoes are drying out too quickly, leave the oven door slightly ajar.

6. 6

   When the tomatoes are dry and have cooled, pack them into a sterlized jar.

7. 7

   Add a bay leaf, a few peppercorns, and some garlic slivers, cover with olive oil, and seal.

8. 8

   Store in refrigerator up to three months.

* Per serving · 4 servings · Values may vary.

No additional tips available.