Kim Dae-seok's Sun-Dried Tomatoes

Name: Kim Dae-seok's Sun-Dried Tomatoes
Cook time: 860 min
Total time: 860 min
Yield: 6 servings
Cuisine: Korean
Ingredients: dried cherry tomatoes 3 packs (2kg); salt 1/2 tablespoon; whole garlic 8 cloves; rosemary 10g; extra virgin olive oil as needed

Dried cherry tomatoes in a food dehydrator until thick and concentrated, then marinated in olive oil and herbs for a natural preserved seasoning.

14 hr 20 min Difficulty Easy Sauces & basics

Main ingredients

cherry tomatoesgarlicrosemaryolive oil

Ingredients needed 6 servings

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cherry tomatoes garlic rosemary olive oil

Ttukdak Hyung's Sun-Dried Tomatoes

Roast cherry tomatoes in an air fryer to remove moisture, then enhance flavor with olive oil and basil pesto for rich sun-dried tomatoes.

55 minNormalSauces & basics

cherry tomatoesbasil pestoolive oilpastashrimp

versatile saucehomemadevalue-for-money

Ttukdak Hyung's Sun-Dried Tomato Paste

A richly flavored sun-dried tomato paste made by grinding thinly sliced sun-dried tomatoes with olive oil, almonds, garlic, and more.

55 minNormalSauces & basics

tomatoolive oilbasil pestoalmondsgarlic

all-purpose saucehomemadebudget-friendly

dried cherry tomatoes 3 packs (2kg)

salt 1/2 tablespoon

whole garlic 8 cloves

rosemary 10g

extra virgin olive oil as needed

Recipe

Wash the dried cherry tomatoes thoroughly, cut them in half, and place them on the food dehydrator tray with the cut side facing up.
Sprinkle the prepared salt (1/2 teaspoon) evenly over the cut surfaces of the tomatoes to draw out moisture and enhance sweetness.
Set the dehydrator to 70 degrees Celsius and dry for 6 hours in the first round. After 3 hours, swap the positions of the top and bottom trays to ensure even drying.
After the first drying phase, turn off the power and let it sit undisturbed for 1 hour to complete natural drying and cool down.
Turn the dehydrator back on at 70 degrees Celsius and dry for another 6 hours in the second round. Again, swap the tray positions after 3 hours.
Once drying is complete, turn off the machine and allow it to rest for 1 hour to finish natural drying, resulting in a thick, concentrated texture.
Transfer the dried tomatoes, halved whole garlic cloves, and thoroughly washed and completely dried rosemary into sterilized glass jars, layering them carefully.
Pour extra virgin olive oil generously over the contents until everything is fully submerged to finish.

Cut cherry tomatoes in half, sprinkle with a little salt, and arrange on the dehydrator tray.
Dehydrate at 70 degrees Celsius for 6 hours, followed by 1 hour of natural drying—repeat this process twice.
Place the dried tomatoes, garlic, and rosemary into a glass jar and pour enough olive oil to cover them completely.

Cooking tips

Lightly sprinkling salt before drying helps draw out moisture from the tomatoes, intensifying their natural sweetness and umami.
Swapping tray positions midway through drying ensures even airflow and uniform dehydration across all pieces.
Rosemary must be completely dry after washing to prevent spoilage when marinated in oil.
For best flavor, let the finished sun-dried tomatoes rest and mature in the oil for at least one day before using—this allows the oil to absorb deeper aroma.

Recommended for

Those looking to elevate the flavor of sandwiches, salads, or pasta.
People wanting to preserve large quantities of cherry tomatoes for long-term enjoyment.
Home cooks who want to make premium Italian-style ingredients from scratch.

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Choi Kang-rok's Dapper Tomato

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Kim Dae-seok's Cucumber Tomato Salad

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cucumbercherry tomatoesonioneggsminced garlic

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