Dried Tomatoes with Fresh Herbs

An easy and healthy alternative to store bought variations, these Dried Tomatoes with Fresh Herbs are a staple in my household. Used in many of my recipes, I prep these jarred tomatoes in advance, store them in glass containers with olive oil, label and date, and then grab them from the fridge for quick meals. Whether it’s to make a sauce, to use as a topping for salads, or as appetizers and pizzas, the possibilities are limitless.

Though tradition calls for drying tomatoes in the sun, the faster, modern technique is to roast them in the oven, low and slow. Although usually associated with Italian cuisine, the process and the ingredient are also employed in large Italian communities in Argentina, Uruguay, Brazil, and of course, the United States.

After roasting, top the tomatoes with olive oil, place in an airtight container, and refrigerate for up to two weeks. If you want to skip the olive oil and lighten up the dish, simply rehydrate the tomatoes in water before using. But I recommend making small batches and eating them right away, to avoid food safety concerns. An elegant finish for sophisticated dishes and a delicious ingredient for meals on the go. I hope you can make your life easier with this recipe!

A note on the flavoring: Though I used cilantro to provide that Latin touch, if you are not a fan, you can replace it with any other fresh herb.