Dried Beefsteak Tomatoes

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Cut tomatoes into slices, preferably 10 mm than 5 mm thick, place on baking paper on a baking sheet and sprinkle with sugar, salt and pepper, add rosemary or thyme if necessary.
Let it dry for 12 hours at 80 degrees Celsius, turn around after approx. 2/3 of the time.
The amount (2-3 baking trays depending on the thickness of the tomato slices) makes about 180 g of dried tomatoes.
Dried tomatoes can then be processed into almost all antipasti or used as a side dish for many Mediterranean dishes.
Certainly the matter does not pay off financially, because in addition to the cost of the tomatoes, energy is also consumed, but the tomatoes have a very intense taste and are guaranteed to be sulfur-free.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.