I have always loved sun dried tomatoes but have just recently developed a fondness for semi dried tomatoes, as well. Unlike sun dried, semi dried tomatoes are really easy to make at home to use in any number of ways. And besides being really tasty and useful, these tomatoes are really good for you, too!
I’ve detailed the method for making your own semi dried tomatoes at home, as well as linking up some great recipes for using them. The nice thing is that they use Roma (plum) tomatoes, which are available year-round in grocery stores.
Summary: These are easy and delicious and a great way to get lots of flavour from any tomato.
- Roma Tomatoes (also known as Plum Tomatoes)
- Herbs (optional, such as basil, oregano, thyme)
- Olive Oil
- Cut the tomatoes in half lengthwise. (You can seed them if you like, but I prefer the seeds left in).
- Cover a baking sheet with aluminum foil. Place tomatoes on the baking tray, skin side down and sprinkle with salt, sugar and olive oil. Sprinkle with herbs, if you’re using them.
- Place them in the oven at 250° F. oven for 4 hours. Cool.
- To store: These will keep for a day or two, refrigerated in a covered container. Alternately, cover tomatoes with olive oil and store refrigerated in a covered container for up to two weeks. Note that the olive oil will solidify in the fridge but will liquify again once brought to room temperature. In a pinch, you can freeze them but they will become very pasty and would be useful only for adding to sauces etc.
Prep time: 15 min | Cook time: 4 hours | Total time: 4 hours 15 min
Number of servings (yield): 8
Recipes for your Semi Dried Tomatoes:
Here are some specific recipes for using Semi Dried Tomatoes, but they are great added to any dish that uses tomatoes, like spaghetti sauce or chili or added to just about any pasta dish for colour and flavour.
Quick Pizza Margherita
(Just substitute the regular plum tomatoes for semi dried tomatoes)