-
Begin making sun-dried tomatoes by preheating your oven to 200F.
-
Wash your tomatoes and pat them dry.
-
Halve the tomatoes and remove the seeds and core, if desired. (Removing the seeds and inner juices will help the tomatoes dry faster.)
-
Place your prepared tomato halves on a parchment-lined baking sheet, cut side up.
-
Sprinkle the tomatoes with a little bit of sea salt. (Remember that the tomatoes will shrink as they dry, so don’t go overboard on the salt.)
-
Place the tomatoes in the oven until they are dry and leathery. (From my testing, about 3.5-5 hours for seeded grape tomatoes and 6-8 hours for not-seeded grape tomatoes.)
-
As the tomatoes dry, remove them from the oven and let them cool completely before storing in the refrigerator or freezer.