Air Fryer Sun-Dried Tomatoes Recipe

Cherry tomatoes: These small, sweet tomatoes are perfect for sun-drying due to their size and flavor concentration.

Olive oil: A high-quality olive oil helps to enhance the flavor and aids in the drying process.

Salt: Essential for seasoning and drawing out moisture from the tomatoes.

Dried oregano: Adds a touch of earthy, aromatic flavor to the tomatoes.

To achieve the best results, make sure to cut the cherry tomatoes evenly. This ensures that they dry at the same rate. Additionally, if you prefer a more intense flavor, consider adding a pinch of garlic powder or crushed red pepper flakes to the olive oil mixture before tossing the tomatoes. This will give your sun-dried tomatoes an extra layer of complexity.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them a great alternative.

• halved cherry tomatoes - Substitute with Roma tomatoes: Roma tomatoes are meatier and less watery, which can work well for sun-drying.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a mild flavor, which won't overpower the tomatoes.

• salt - Substitute with sea salt: Sea salt has a similar texture and flavor, making it an easy swap.

• salt - Substitute with kosher salt: Kosher salt is less refined and has larger grains, which can add a different texture.

• dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herbal note to the tomatoes.

• dried oregano - Substitute with Italian seasoning: Italian seasoning includes oregano along with other herbs, providing a more complex flavor profile.

• Allow the sun-dried tomatoes to cool completely after air frying. This ensures they maintain their texture and flavor.
• Transfer the cooled tomatoes to an airtight container. Glass jars with tight-fitting lids or BPA-free plastic containers work best.
• Store the container in a cool, dark place, such as a pantry or cupboard. This will keep the sun-dried tomatoes fresh for up to two weeks.
• For longer storage, place the airtight container in the refrigerator. This method can extend their shelf life to about a month.
• If you prefer to freeze the sun-dried tomatoes, lay them out on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the tomatoes to a freezer-safe bag or container. Be sure to label with the date to keep track of freshness.
• When ready to use, thaw the desired amount of sun-dried tomatoes in the refrigerator overnight or at room temperature for a few hours.
• For added flavor, consider storing the sun-dried tomatoes in a jar filled with olive oil. This not only preserves them but also infuses the oil with a rich, tomato flavor perfect for dressings and marinades.

• Preheat your oven to 300°F (150°C). Spread the sun-dried tomatoes on a baking sheet and warm them for about 5-7 minutes. This method ensures they retain their slightly chewy texture.

• Use a microwave-safe dish and cover the sun-dried tomatoes with a damp paper towel. Microwave on medium power for 20-30 seconds. This quick method is perfect for when you're in a hurry.

• For a stovetop approach, heat a small skillet over medium heat. Add a splash of olive oil and toss in the sun-dried tomatoes. Sauté for 2-3 minutes, stirring occasionally. This method can enhance their flavor with a touch of crispiness.

• If you have a toaster oven, preheat it to 300°F (150°C). Place the sun-dried tomatoes on a piece of parchment paper and warm them for about 5 minutes. This method is convenient and energy-efficient.

• For a more gourmet touch, rehydrate the sun-dried tomatoes by soaking them in warm vegetable broth or olive oil for 10-15 minutes. This not only reheats them but also infuses them with additional flavor.

• Air fryer: A kitchen appliance that cooks by circulating hot air around the food, perfect for drying out the cherry tomatoes.

• Mixing bowl: Used to toss the halved cherry tomatoes with olive oil, salt, and dried oregano.

• Measuring spoons: Essential for accurately measuring the olive oil, salt, and dried oregano.

• Spatula: Handy for mixing the tomatoes with the seasoning evenly.

• Knife: Needed to halve the cherry tomatoes.

• Cutting board: Provides a safe surface for halving the cherry tomatoes.

• Airtight container: Used for storing the sun-dried tomatoes once they have cooled.

Preheat while prepping: Preheat the air fryer while you toss the cherry tomatoes with olive oil, salt, and dried oregano to save time.

Use parchment paper: Line the air fryer basket with parchment paper for easy cleanup and quicker transfer of sun-dried tomatoes.

Batch cooking: If you have a large air fryer, double the recipe and store extra sun-dried tomatoes for future use.

Uniform size: Cut the cherry tomatoes into uniform halves to ensure even drying and reduce overall cooking time.