Here is how to make them indoors instead of using the traditional sunshine method, because unless you live in Arizona or New Mexico, Canada’s humid climate isn’t practical unless you want shriveled, mouldy tomato slices.
Instead, make your own sun-dried tomatoes using that lovely steel box sitting in your kitchen. You know, the one that heats up when you turn the dial thingies?
It’s called The Oven.
All you need is a passel of tomatoes (I am currently inundated with cherry tomatoes and when that happens, I make my own sun-dried tomatoes), a sheet pan lined with parchment paper and your oven.
1. Start by lining a sheet pan with parchment paper.
2. Next, thinly slice your abundance of tomatoes and lay them out on the sheet pan, make sure they do not touch each other or are piled on each other.
3. Heat your oven to 250°F.
4. Place the tomatoes in the oven and leave them for an hour. Turn the heat off, then let them sit in the oven for another 30 minutes. Remove and let cool completely.
Voila….your very own sun-dried tomatoes.
To store in the freezer, place the sheet pan with the tomatoes into the freezer and leave them there until frozen (which will not take long as they are so thin). I then wrap mine in plastic wrap, then into a small Ziploc® baggie and pop them back into the freezer. When I want sun-dried tomatoes on my pizza, I just pull out what I need.
Wasn’t that simple? You will have no need to buy store bought ones again.