Oven-Dried Tomatoes

4.6
(5)

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: Jennifer Causey
Hands On Time:
10 mins
Total Time:
4 hrs 30 mins
Yield:
2 cups

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

  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.

Nutrition Facts (per serving)

148 Calories
14g Fat
6g Carbs
1g Protein
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.

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