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Ingredients

Adjust Servings:
Tomatoes – 1 lb (450 g)
Dried Basil – 1 tsp
Garlic Powder – 1 tsp
Sugar – ½ tsp
Salt – ½ tsp
Olive Oil – ½ cup

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Sun-Dried Tomatoes

Sun-Dried Tomatoes

Features:
  • Vegan
Cuisine:
  • 20 min
  • Serves 4
  • Easy

Ingredients

  • Tomatoes – 1 lb (450 g)
  • Dried Basil – 1 tsp
  • Garlic Powder – 1 tsp
  • Sugar – ½ tsp
  • Salt – ½ tsp
  • Olive Oil – ½ cup

Recipe

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Italian cuisine aficionados know that sun-dried tomatoes give dishes an unforgettable flavor. They really aren’t anything fancy but remain a total crowd-pleaser nonetheless. Take pizza or salad, for example. Sprinkle some on top, and it will disappear twice as fast from your guest’s plates. Even an ordinary hot sandwich transforms into a culinary work of art thanks to this secret ingredient!

Often home cooks don’t even attempt to make sun-dried tomatoes themselves, thinking it would take too much time and effort. The Italian cooking staple must require a lot of culinary experience, right? Wrong! As it turns out, you can easily make the dish in the microwave, and it won’t take you more than 20 minutes.

Steps

1
Done

Rinse tomatoes in cold water and pat dry; slice into large wedges.
2
Done

Transfer the tomatoes to a plate, sprinkle with salt and sugar, drizzle with olive oil. Pop them into a microwave and cook at maximum power for 8 minutes.
3
Done

Drain the tomato juice into a separate container, then microwave the tomatoes for another 7 minutes.
4
Done

Let the tomatoes cool before seasoning them with dried basil and garlic powder.
5
Done

Mix the drained juice with the remaining olive oil and pour the mixture over the sun-dried tomatoes.

To ensure your sun-dried tomatoes turn out delicious, opt for plump and juicy veggies. You can even prep some for winter — they can be stored in the refrigerator for up to a year. When you've mastered this easy recipe, make sure to experiment with seasonings for your next batch. Try seasoning your sun-dried tomatoes with Italian herbs, as many Italian chefs recommend.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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