Sun-dried Tomatoes

Prep your tomatoes. Super simple — just slice the tomatoes in half lengthwise*, spread them out in an even layer cut-side-up on a parchment-covered baking sheet, then season with salt.

Slow roast. Now comes the patient part — the tomatoes will need to slow-roast in the oven for about 2.5 to 3.5 hours at low heat (250°F), or until they reach your desired level of dryness. You don’t need to flip or rotate the tomatoes during this time, but I do recommend keeping an eye on them near the end to ensure that they do not burn.

Serve or store. Then once your tomatoes are done, they’re ready to serve or add to a recipe right away! Or see below for storage instructions.

*If you decide to use roma tomatoes (instead of cherry or grape tomatoes), you will need to also hollow out and discard the pulp before transferring the tomatoes to the baking sheet.