How to Make Sun-Dried Tomatoes in the Microwave

Written by michele m. howard | 13/05/2017
How to Make Sun-Dried Tomatoes in the Microwave
Making sun-dried tomatoes with a microwave requires patience. (Medioimages/Photodisc/Photodisc/Getty Images)

Although microwaves were designed to cook food quickly, the process of making sun-dried tomatoes using a microwave takes time and patience. There are many varieties of tomatoes to choose from; however, Roma tomatoes work best because they are meatier. The key to successfully making sun-dried tomatoes with a microwave is to maintain good air circulation, adjust the microwave to the proper power level and pay attention to the time intervals while turning the tomatoes.

Things you need

  • Evenly sized Roma tomatoes

  • Clean bowl

  • Paper towels

  • Wool cutting board

  • Sharp knife

  • Teaspoon

  • Microwave cooking tray with ribs

  • All-purpose seasoning

  • Large serving spoon

  • Cooling rack

  • Freezer bag

Wash the tomatoes to remove any dirt or chemicals. Put 10 Roma tomatoes into a clean bowl with cool water. Gently rub each one with your hands and rinse them in cool running water. Dry the tomatoes with paper towels.

Place the tomatoes on a wood cutting board and cut each one in half lengthwise with a sharp knife. Hollow out each half by scooping out all the seeds and juice with a teaspoon. Use a paper towel to soak up any excess juice.

Put the tomato halves on a microwave dish with ribs, similar to a microwave bacon tray. This will keep the tomatoes off of a flat surface and promotes good air circulation. The grooves in the dish give the juice a place to drain away from the tomatoes. Be sure to set the tomatoes perpendicular to the ribs. Position them face up with a small space between them -- they should not touch each other. Sprinkle the tomatoes with an all-purpose seasoning.

Set the dish, uncovered, into the microwave. Adjust the microwave to cook at 20 per cent power or a power level of 2 if there are 10 levels. Set the timer to 45 minutes. At 15-minute intervals, turn the tomatoes over with a large serving spoon.

Adjust your microwave to cook at 10 per cent power or a power level of 1. Set the timer to five minutes. After five minutes, turn the tomatoes over with the serving spoon. Continue microwaving the tomatoes in five-minute intervals and turning them until they have dried. When dry, the tomatoes will be a little flexible, withered, and significantly smaller in size.

Take the dish out of the microwave and place each tomato onto a cooling rack. Allow them to sit for 30 minutes, undisturbed, to thoroughly cool.

Put the sun-dried tomatoes in a freezer bag and store in a refrigerator until you are ready to use them.

Things you need

  • Evenly sized Roma tomatoes
  • Clean bowl
  • Paper towels
  • Wool cutting board
  • Sharp knife
  • Teaspoon
  • Microwave cooking tray with ribs
  • All-purpose seasoning
  • Large serving spoon
  • Cooling rack
  • Freezer bag

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