Oven-Dried Tomatoes

Sundried tomatoes can be polarizing. If you’re turned off by their strong and often overly acidic flavor, we get it. It’s not fun when an entire dish is overwhelmed by a single note of tomato flavor, not to mention when that tomato flavor comes in the form of tough and chewy barely rehydrated pieces. That’s why we came up with this DIY version made right in the oven, no Tuscan hillside necessary. They’re super easy to make and the result is pure, deeply concentrated tomato flavor, and not a tomato raisin in sight. If you’re swimming in summer tomatoes, this is a great way to extend their shelf life.

oven-dried-tomatoes
Photo by Jennifer Causey
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  • Makes 2 cups
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    Nutritional Information

    Per Serving

    • Calories 148 calories
    • Fat 14 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 368 mg
    • Protein 1 g
    • Carbohydrate 6 g
    • Sugar 4 g
    • Fiber 2 g
Sundried tomatoes can be polarizing. If you’re turned off by their strong and often overly acidic flavor, we get it. It’s not fun when an entire dish is overwhelmed by a single note of tomato flavor, not to mention when that tomato flavor comes in the form of tough and chewy barely rehydrated pieces. That’s why we came up with this DIY version made right in the oven, no Tuscan hillside necessary. They’re super easy to make and the result is pure, deeply concentrated tomato flavor, and not a tomato raisin in sight. If you’re swimming in summer tomatoes, this is a great way to extend their shelf life.

Ingredients

  1. Check 6 pounds plum tomatoes,
 halved lengthwise
  2. Check ¼ cup fresh oregano, rosemary, or thyme leaves (stripped from stems), or a combination
  3. Check 1 tablespoons kosher salt
  4. Check 1 teaspoon black pepper
  5. Check 1½ - 2¼ cups olive oil

Directions

  1. Preheat oven to 300°F, with
 racks in upper and lower
 thirds. Set wire racks in
 2 rimmed baking sheets.
  2. Arrange tomatoes on
 racks, cut side up, and sea-
son with herbs, salt, and
 pepper. Bake until shrunken 
 by about half and dry to
 the touch, 3½ to 4 hours.
  3. Let cool completely and transfer to 3 16-oz. glass jars. Add ½ to ¾ cup oil to each
 jar to cover tomatoes,
 pressing down if necessary
 to keep them submerged. Store in the refrigerator for up to 2 weeks.