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Our Country Recipes

Grandma’s recipe – sundried tomatoes

Tasty Sundried Tomatoes

With Autumn just beginning, our home gardens are bursting with good food.  Do you have any round red balls of delicious tomato ripeness waiting to be picked?

It doesn’t matter what type, any tomato can be dried, enhancing that beautiful tomato-y flavour into one bite! Great paired with cream cheese or on an antipasto platter, sundried (or oven dried) tomatoes are a flavourful and colourful addition to any platter.  Add some of these tasty gems to your favourite quiche or omelette for a little extra zing!



Ripe tomatoes (the riper they are, the longer they take to dry)

Herb and Garlic Salt

Dried Rosemary, oregano, basil or thyme

Olive Oil



Cut your tomatoes in half lengthways and lay cut side up on a wire rack over a lined oven tray.

Lightly spray the tomatoes with olive oil, and sprinkle with a little garlic salt and herbs of your choice.

Place in the oven at 150c and cook until dried and leathery.  If tomatoes are browning too much, reduce oven temperature to 120c.


If your tomatoes are on the large side or extra juicy, you may need to gently press the open tomato with the back of a spoon to remove some of the juices.  This will help speed up the drying process.
Dried tomatoes freeze well in an airtight freezer bag, or will keep in the fridge for a couple of weeks, or longer if you cover them with olive oil.