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Sun Dried Tomatoes

Prep Time:30 Minutes
Cook Time:2 Hours

Nutritional Information

Drying tomatoes is not only a great preservation method, but it is also a great ingredient to flavor dishes with!


  • 1 pound tomatoes
  • a few pinches coarse salt
  • 4 sprigs fresh thyme
  • 1/2 cup olive oil (optional)
  • 3 clove garlic, minced (optional)


  • 1. Preheat the Egg to 200°F using indirect heat. Place a metal rack on a baking sheet.
  • 2. Cut each tomato into slices about 1/3-inch thick.
  • 3. Sprinkle some salt on the cut sides of the tomatoes. Line a cutting board with a dish towel or paper towels and place the tomatoes on top. Top with another dish towel and another cutting board. Weight with a heavy cookbook or two. Leave for 20 minutes. This helps get some of the tomato’s juices out early, before they go in the Egg.
  • 4. Remove the tomatoes from the cutting board sandwich, dusting off any salt that hasn’t dissolved, and place them on the rack, with at least 1 inch in between. Sprinkle with the fresh thyme.
  • 5. Bake until the tomatoes are dry to the touch and have wrinkled around the edges. When done, remove from the Egg and let cool to room temperature.
  • 6. If you’re going to be storing your tomatoes in olive oil, place the olive oil and garlic in a small jar while the tomatoes are cooking, and let the garlic steep to flavor the oil.
  • 7. When the tomatoes are cool, add them to the oil. Store in the fridge for 4 days. If not using oil, store them in an airtight container in the fridge for up to a few weeks.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828