Olivia Carter
Are you a fan of sun dried tomatoes? Do you want to learn how to make them at home using your convection oven? Look no further! In this article, we will guide you through the simple steps of making delicious sun dried tomatoes in the comfort of your own kitchen.
Step 1: Choose the right tomatoes
When making sun dried tomatoes, it’s important to choose the right type of tomatoes – preferably plum or Roma tomatoes. These tomatoes are meatier and have fewer seeds, making them perfect for drying. Choose tomatoes that are ripe but not overly soft.
Pro tip: If you have access to homegrown tomatoes, they are the best choice as they are usually more flavorful.
Step 2: Slice and seed the tomatoes
After selecting the tomatoes, wash them thoroughly and remove any stems or blemishes. Slice the tomatoes about 1/4 inch thick and remove the seeds. Removing the seeds will ensure that your sun dried tomatoes are not too juicy, which can prolong the drying process.
Pro tip: If you prefer your sun dried tomatoes to be chewy, you can leave the seeds in.
Step 3: Prepare the oven and baking sheets
Preheat your convection oven to the lowest temperature setting, usually around 140°F (60°C). Line your baking sheets with parchment paper to prevent the tomatoes from sticking.
Pro tip: If your convection oven has a dehydrating function, use it for better results.
Step 4: Arrange the tomatoes on the baking sheets
Place the tomato slices on the prepared baking sheets, making sure they have enough space between them for air circulation. Sprinkle the tomatoes with salt and, if desired, any additional seasonings like herbs or garlic.
Pro tip: You can also drizzle a little olive oil over the tomatoes to enhance the flavor.
Step 5: Dry the tomatoes in the convection oven
Put the baking sheets with the tomatoes in the preheated convection oven. Keep the oven door slightly ajar to allow moisture to escape. Let the tomatoes dry for about 10-12 hours, or until they shrivel up and become leathery in texture.
Pro tip: If you want your sun dried tomatoes to have a smoky flavor, you can use a smoker attachment with your convection oven.
And there you have it – your homemade sun dried tomatoes are ready to be enjoyed! Store them in an airtight container in the refrigerator for up to two weeks, or freeze them for longer shelf life. Use your sun dried tomatoes as a delicious addition to salads, pasta dishes, sandwiches, or even as a tasty snack on their own.
Now that you know how to make sun dried tomatoes in a convection oven, you can enjoy this flavorful and versatile ingredient anytime you want – without the need for the sun!
Step-by-Step Guide to Making Sun Dried Tomatoes in Convection Oven
If you love the intense flavor and chewy texture of sun dried tomatoes, why not try making them at home using your convection oven? It’s a simple and rewarding process that allows you to enjoy the deliciousness of sun dried tomatoes all year round. Follow this step-by-step guide to get started:
Step 1: Prepare the Tomatoes
Choose ripe and juicy tomatoes for the best results. Roma or plum tomatoes are ideal varieties. Wash the tomatoes thoroughly and pat them dry. Slice the tomatoes into thin, even slices. Remove the seeds if desired.
Step 2: Season the Tomatoes
Place the tomato slices in a bowl and drizzle them with olive oil. Sprinkle salt, pepper, and any other herbs or seasonings you prefer. Toss the slices gently to evenly coat them with the oil and seasonings.
Step 3: Preheat the Convection Oven
Preheat your convection oven to a low temperature, around 140°F (60°C). It’s important to use a low temperature to ensure the tomatoes dry slowly and evenly.
Step 4: Arrange the Tomato Slices
Place the seasoned tomato slices on a baking sheet, making sure they are evenly spaced and not overlapping. This allows the air to circulate around the slices and ensures even drying.
Step 5: Bake in the Convection Oven
Place the baking sheet in the preheated convection oven and let the tomatoes dry for approximately 8-10 hours. Check on the tomatoes periodically to ensure they are drying correctly and not burning.
Step 6: Cool and Store
Once the tomato slices are dried to your desired texture, remove them from the oven and let them cool completely on the baking sheet. Transfer the sun dried tomatoes to an airtight container and store them in a cool, dry place for up to 6 months.
Now you know how to make sun dried tomatoes in your convection oven. Experiment with different seasonings and enjoy these flavorful and versatile ingredients in your favorite dishes all year long!
Prepare the Tomatoes
Before you begin making sun dried tomatoes in a convection oven, it’s important to prepare the tomatoes properly. Follow these steps:
1. Select ripe and firm tomatoes: Choose tomatoes that are ripe but still firm. Avoid using tomatoes that are overripe or mushy, as they will not hold their shape well during the drying process.
2. Wash the tomatoes: Rinse the tomatoes under cool water to remove any dirt or debris. Pat them dry with a clean towel.
3. Remove the stems: Using a sharp knife or your fingers, gently twist and pull off the stems from the tomatoes. Discard the stems.
4. Slice the tomatoes: Slice the tomatoes into thin, even slices. Aim for slices that are about ¼-inch thick. This will ensure that the tomatoes dry evenly and thoroughly.
5. Remove the seeds (optional): If desired, you can remove the seeds from the tomato slices. This is a personal preference and may affect the drying time and texture of the tomatoes.
6. Season the tomatoes (optional): If you like, you can season the tomato slices with salt, pepper, herbs, or spices. This will add extra flavor to the sun dried tomatoes.
7. Place the tomato slices on drying racks: Arrange the tomato slices in a single layer on drying racks. Make sure to leave some space between the slices to allow for proper air circulation.
By following these steps, you will have properly prepared tomatoes ready for the drying process in your convection oven.
Slice the Tomatoes
Once you have chosen your ripe tomatoes, it’s time to slice them. You want to cut them into uniform slices so that they dry evenly in the oven. Aim for slices that are about 1/4 inch thick.
You can use a sharp knife or a mandoline slicer to ensure consistent thickness. If you prefer, you can also remove the seeds and pulp from the tomatoes before slicing, but this is optional.
Place the tomato slices in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Make sure there is enough space between the slices to allow for air circulation.
If you are using a convection oven, preheat it to 200°F (93°C) or the lowest temperature setting available. The low and slow cooking process will give the tomatoes a concentrated flavor and a chewy texture.
Once the oven is preheated, place the baking sheet with the tomato slices on the center rack. Leave the oven door slightly ajar to allow for air flow and moisture escape.
| Temperature | Time |
|---|---|
| 200°F (93°C) | 6-8 hours |
Depending on the thickness of the tomato slices and your personal preference, the drying time may vary. Check the tomatoes periodically to ensure they do not burn or become overly crispy.
Once the tomatoes are dried to your liking, remove them from the oven and let them cool completely. You can store the sun-dried tomatoes in an airtight container in the refrigerator for up to 2 weeks.
Season the Tomatoes
Once your tomatoes are sliced, it’s time to season them. This step is essential to enhance the flavor of the dried tomatoes. Here are a few seasoning ideas:
1. Salt and Pepper
Start with the basics by sprinkling some salt and freshly ground black pepper over the tomato slices. This will add a subtle savory taste to the sun-dried tomatoes.
2. Italian Herbs
If you prefer a more robust flavor, try mixing together some dried Italian herbs such as basil, oregano, thyme, and rosemary. Sprinkle this herb blend generously over the tomato slices for a Mediterranean touch.
3. Garlic and Onion Powder
For an extra punch of flavor, sprinkle some garlic powder and onion powder over the tomato slices. This will give the sun-dried tomatoes a savory and slightly tangy taste.
Once you have seasoned the tomatoes, gently toss them to ensure an even distribution of the seasonings.
Arrange the Tomatoes on a Baking Sheet
Once you have sliced the tomatoes, you will want to arrange them on a baking sheet. Make sure to use a baking sheet that is large enough to fit all of the tomato slices in a single layer. This will allow the tomatoes to dry evenly and ensure that they cook evenly in the convection oven.
Before you place the tomato slices on the baking sheet, you may want to line it with parchment paper or aluminum foil. This will prevent the tomatoes from sticking to the baking sheet and make clean-up easier.
Place the Tomato Slices in a Single Layer
Once your baking sheet is prepared, carefully arrange the tomato slices in a single layer. Make sure that none of the slices are overlapping or touching, as this can cause them to cook unevenly or stick together.
If you have a large number of tomato slices, you may need to use multiple baking sheets or work in batches. Just make sure that each batch is arranged in a single layer to ensure even cooking.
Set the Convection Oven
Before beginning the process of making sun-dried tomatoes in a convection oven, it is important to properly set the oven to ensure optimal results. Follow the steps below to set up your convection oven:
- Preheat the Oven: Start by preheating the convection oven to a low temperature, around 90-95 degrees Celsius (200-205 degrees Fahrenheit). This low and slow heat will help dehydrate the tomatoes evenly without cooking them.
- Place a Wire Rack: Put a wire rack on the baking sheet or directly on the oven rack. This will allow the air to circulate freely around the tomatoes, promoting even drying.
- Arrange Tomato Slices: Lay the tomato slices in a single layer on the wire rack. Make sure to leave a little space between the slices to allow for proper air circulation and drying.
- Adjust Oven Settings: Once the oven is preheated and the tomatoes are arranged on the wire rack, adjust the oven settings to the “convection” or “dehydration” mode. This mode is specifically designed for low-temperature cooking and dehydrating food.
- Set Timer: Set the timer for the desired drying time. Depending on the size and thickness of the tomato slices, the drying time can vary between 4 to 8 hours. Keep an eye on the tomatoes and adjust the time as needed.
Once the convection oven is properly set, you are ready to start the drying process. Remember to consult your convection oven manual for specific instructions on setting the oven to the dehydration mode.
Dry and Store the Tomatoes
After the tomatoes have been properly salted, it’s time to dry them out. Arrange the tomato slices in a single layer on a baking tray lined with parchment paper. Make sure they are not overlapping to ensure even drying.
Preheat your convection oven to 200 degrees Fahrenheit (93 degrees Celsius). Place the baking tray in the oven, making sure to leave the oven door slightly ajar to allow for moisture to escape. The circulating air in the convection oven will help speed up the drying process.
Drying Time
The drying time can vary depending on the size and thickness of the tomato slices, as well as the humidity level in your kitchen. It typically takes anywhere from 6 to 12 hours for the tomatoes to dry completely. Check on them periodically to see if they are shriveled and dry to the touch.
Storing the Sun-Dried Tomatoes
Once the tomatoes are fully dried, remove them from the oven and let them cool completely on the baking tray. Transfer the sun-dried tomatoes to an airtight container or a glass jar with a tight-fitting lid.
Store the tomatoes in a cool, dark place, such as the pantry or a cupboard. They can be stored at room temperature for up to 2 months. If you prefer to keep them for a longer period, you can store them in the refrigerator for up to 6 months or in the freezer for up to a year.
Q&A
What temperature should I set my convection oven to when making sun dried tomatoes?
You should set your convection oven to a low temperature, around 150-170 degrees Fahrenheit.
How long does it take to make sun dried tomatoes in a convection oven?
It typically takes about 10-12 hours to make sun dried tomatoes in a convection oven, depending on the size and thickness of the tomatoes.
