How to Make Sun-Dried Tomatoes In the Oven—Easily!

Sun-dried tomatoes have an intense, sweet-tart flavor that seems to capture the very essence of a ripe summer tomato.

But, you don't have to dry them in the sun for days or weeks on end to reap the benefits.

Here's how you can use your oven to dry them in a fraction of the time — but with all of the flavor.

Ingredients – Ripe tomatoes, halved, quartered,     sliced into 1/2- to 3/4-inch wedges,     or left whole (if using cherry or grape     tomatoes) – Coarse sea salt – Sprigs of fresh herbs (optional)

Preheat your oven to its lowest temperature setting (between 175°F to 190°F — sometimes this will simply be the "warm" setting). 

Arrange your tomatoes on large baking sheets, skin sides down and barely touching. If you have oven-safe cooling racks, you can place them over the baking sheets first for maximum air flow around the tomatoes, which will speed up the drying process.

Sprinkle the tomatoes sparingly with salt. If using, scatter your favorite herbs on top of the tomatoes.

Check the oven every couple of hours until the edges of the tomatoes start to curl in and the centers start to pucker. At this point, you'll need to check every hour or less.

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