Food Recipes Oven-Dried Tomatoes 4.6 (5) 3 Reviews 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. By Heath Goldman Heath Goldman Heath is a trained chef, recipe developer, and writer. The friend everyone calls when they have an emergency cooking question, Heath has created content for women's lifestyle and food publications for over 10 years. She specializes in instructional cooking articles, features stories, and low-maintenance recipes with big flavor. Highlights: * More than a decade of experience writing and editing food articles and developing recipes * Contributor to national brands like Real Simple, Southern Living, Food and Wine, Food Network, and PureWow * Extensive cooking experience including: line cook at L'ecole Restaurant in New York, stage at Le Bernardin in New York, pastry chef at Williams College Bakery in Massachusetts, caterer for tens of private events * Graduate of the French Culinary Institute (now known as Institute Of Culinary Education), a professional culinary arts program that consists of 650 instructional hours Real Simple's Editorial Guidelines Updated on July 31, 2017 Print Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 10 mins Total Time: 4 hrs 30 mins Yield: 2 cups Jump to Nutrition Facts Ingredients 6 pounds plum tomatoes, halved lengthwise ¼ cup fresh oregano, rosemary, or thyme leaves (stripped from stems), or a combination 1 tablespoons kosher salt 1 teaspoon black pepper 1 ½ cups olive oil Directions Preheat oven to 300°F, with racks in upper and lower thirds. Set wire racks in 2 rimmed baking sheets. 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, 3￼½ to 4 hours. 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. Print Nutrition Facts (per serving) 148 Calories 14g Fat 6g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 148 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Sodium 368mg 16% Total Carbohydrate 6g 2% Total Sugars 4g Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.