Hm, there is no yummier smell than sun-dried tomatoes slowly baking in the oven!
This versatile, delicious and healthy Italian treat immediately upgrades every sandwich, pizza or pasta.
We make big batches at a time from Romano tomatoes and then store them in a mason jar in the fridge for up to 10 days – well hypothetically… because they never make it that long since they are so delicious.
You cannot actually preserve sun-dried tomatoes by just canning them. They are too moist – even after roasting them for 7 hours – and very fragile. Many people believe that the olive oil will act as a preservative, but it does not. So, just be safe and eat them within 10-14 days.
However, if you do want to make enough to hold you over the long winter, you can freeze the cooled tomatoes by spreading them on the cookie sheet they were baked on and after 2-3 hours transfer them into a freezer-safe mason jar.
- 12 ripe Romano Tomatos (cut in half & seeded)
- Fresh Thyme Springs
- Extra Virgin Olive Oil
- Salt & Pepper to taste
- Wash and cut tomatoes in half. Use your thumb to squeeze out the seeds. Place the tomatoes in a large metal bowl and discard the seeds.
- Mix in the salt, pepper, thyme and 2 tablespoons of olive oil using your hands and marinate for about 1 hour.
- Preheat the oven to 225F.
- Place marinated tomatoes on baking sheet on a cookie trays and bake overnight.