Rosemary Basil Sun Dried Tomatoes

This post may contain affiliate links. Please read my disclosure policy.

Rosemary basil Sun Dried tomatoes taste like sundried tomatoes packed in oil, and they’re SO simple to make at home!

two jars of homemade sundried tomatoes

I have always loved Sun Dried Tomatoes, but I have never had any quite like these.  One taste and you will be hooked.  It is funny that one little ingredient or process can make such a huge difference in a recipe.  In this recipe, drying the tomatoes in the marinade instead of re-hydrating in an infused oil makes a HUGE difference. 

Kind of like cooking with salt vs. adding salt on the plate.  Cooking with salt adds flavor and brings out flavors, where as adding salt on the plate just makes food salty. Also, the fresh basil is absolutely fabulous in this recipe but if you can not find any, don’t be discouraged, decrease the amount by half and use dried basil.  You will love these either way.

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter Pinterest | Instagram 


two jars of homemade sundried tomatoes

Rosemary Basil Dehydrated Tomatoes

Donna Elick
Rosemary basil dehydrated tomatoes taste like sundried tomatoes packed in oil, and they're SO simple to make at home!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 25 mins
Dehydrating Time 10 hrs
Total Time 10 hrs 25 mins
Course Condiment
Cuisine Italian
Method Microwave
Servings 8

Ingredients
 

  • 15 firm ripe Roma tomatoes
  • 2 tablespoons olive oil, I use extra virgin
  • 3 cloves garlic, smashed
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon dried rosemary
  • 1 tablespoon kosher salt

Instructions
 

  • Core and quarter tomatoes; if they are large cut them into 6th's or 8th's. You do not want them to be taller than your food dehydrator tray.
    Place cut tomatoes into a large bowl. You can choose whether to seed the tomatoes or not, I do not notice any added bitterness from the seeds. The moisture surrounding the seeds concentrates into a much deeper flavor profile so I choose to keep the tomato intact.
  • In a small microwave safe bowl, combine olive oil and smashed garlic. (See notes for how to smash garlic)
  • Cover bowl with a paper towel and microwave on high for 15-30 seconds. Oil should be warm, not boiling.
    Remove your garlic infused olive oil from the microwave and allow it to cool slightly, just a few minutes.
    Remove the smashed garlic from the oil and add chopped fresh basil, dried rosemary and kosher salt. Stir to combine well.
  • Pour mixture in bowl over cut tomatoes. Toss gently with your hands or a spoon to combine without bruising the tomatoes.
    Your tomatoes will be generously coated in the olive oil mixture. You could serve them over a bed of spring mix for a delightful salad at this point. The marinating tomatoes smell so good, the waiting is the hardest part.
  • Place marinated tomatoes in your food dehydrator tray so they are not touching. They will be very wet – you can shake off some of the liquid as you are taking them out of your prep bowl. Do not 'dry' them off or you will lose your depth of all these flavors.
  • I use a small 5-tray dehydrator and the entire batch fits nicely with a little room to spare. Plug in your food dehydrator and dry according to manufacturer's instructions.
    It takes roughly 10-15 hours to dehydrate tomatoes. I started mine in the afternoon and they were not all done by bed time, so I simply unplugged the dehydrator and then turned it back on in the morning.

Donna’s Notes

  1. To smash garlic: Lay the side of the blade of a chef´s knife (blade facing AWAY from you) on each clove and smash down with the heel of your palm, then remove peel.

Nutrition

Calories: 54cal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 878mg | Sugar: 3g | Fiber: 2g | Calcium: 18mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally Published June 2011

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The Simple Kitchen cookbook affiliate linked banner

9 Comments

  1. I'm saving this for a Tips/Tools/Tricks/Techniques feature once all our tomatoes are in full swing…LOVE it!

  2. we have been blessed with a bumper crop of tomatoes this summer and I'm in desperate search on ways to can/freeze or ?? them before they go bad. any good ideas? can you use any other kind of tomatoes for this recipe? or do they have to be romas?

  3. I am trying these today. They were so easy to put together, now I just hope my dehydrating skills do them justice!

    1. Hi Hugo,
      You can store them in airtight jars in the refrigerator for six to nine months. Hope this helps.
      TSRI team member,
      Holli

  4. 5 stars
    These are awesome! First time making these and couldn’t be easier. Not to mention so much better than store bought. Thanks!

    1. Yay! We’re so glad you enjoyed the recipe, Jackie. Thank you so much for your comment and rating the recipe. 🙂

      TSRI Team member,
      Becca

Leave a Reply

Your email address will not be published.

Recipe Rating