Cherry tomatoes are in abundance in the summer time if you are a gardener. These tomato raisins are the perfect way to use up your abundance even if you aren’t a huge fan of cherry tomatoes like myself. Slow roasting these in the oven brings out the sweetness in the tomatoes. These are bursting with flavor and a great addition to my creamy chicken pasta with sun-dried tomatoes recipe. I also love to use these on top of pizza, on avocado toast, in a salad, really in anything you’d like!
Tips for making tomato raisins
- Load your sheet pan up with tomatoes. Crowd them together. They shrink so much in the oven.
- Make earlier in the week and store in a jar with olive oil in the fridge to use later in the week
- Make this on a day you plan on being home all day. Unless you’re ok with leaving your oven on while being out of the house.
Equipment you need
- a sheet pan, parchment paper, a knife, and a cutting board that’s it!
How to make tomato raisins (homemade sun-dried tomatoes)
Step 1: Cut your cherry tomatoes in half
Step 2: Place your cherry tomatoes onto a parchment lined sheet pan flat side up.
Step 3: Spray with an olive oil spay and sprinkle with salt
Step 4: Roast in a 225° oven for 2-6 hours depending on how dried and how sweet you want them to be.
Step 5: Use right away or place into a glass jar with a little bit of olive oil and store in the fridge up to 2 weeks
Tomato Raisins (homemade sun-dried tomatoes)
Ingredients
Equipment
Method
- Cut your cherry tomatoes in half
- Place them flat side up on a sheet pan lined with parchment paper.
- Spray with an olive oil spray and sprinkle with salt
- Roast in your oven at 225° for 2-6 hours. The longer they roast the more dried out and sweet they become. Check every hour to see if they are to your liking.
- Eat immediately or store in a glass jar with enough olive oil to cover them and store in the fridge for up to 2 weeks.