Oven-Dried Tomatoes
Author: Charmian Chrisite
Prep time: 5 mins
Cook time: 8 hours
Total time: 8 hours 5 mins
  • 10 plum tomatoes*, halved
  • sea salt
  • dried thyme, oregano or marjoram
  • garlic cloves, optional
  • approximately 2 cups olive oil
  1. Preheat oven to the lowest heat setting (150 - 200 F). The goal here is to dry the tomatoes slowly but surely.
  2. Line a baking sheet with parchment paper. Arrange tomatoes on top, cut side up. Sprinkle lightly with salt.
  3. Bake the tomatoes until the edges have shriveled and the insides are still slightly moist but not juicy. Timing depends on the size of tomato; the drying time will take anywhere between 2 and 8 hours.
  4. Set the pan aside until completely cool and then transfer the tomatoes to a clean and sterilized jar. Add a few sprigs of dry herbs and a clove of garlic, if using, to the jar. Pour in olive oil, thoroughly covering the tomatoes to preserve them. (See note for alternative, no-oil method.)
  5. Store in the fridge for 4 - 6 weeks. Use up the remaining olive oil in dishes that can benefit from the savory tomato flavour.
* Dry grape and cherry tomatoes whole. Chop plum tomatoes in half. Cut large tomatoes into ½"-thick slices.

My note: Instead of packing the oven-dried tomatoes in oil, I put them in resealable freezer bags and froze them. They keep this way for up to a year.

This recipe is published with permission from Grow Great Grub: Organic Food from Small Spaces by Gayla Trails ( Published by Clarkson Potter, 2010)
Recipe by The Messy Baker at http://themessybaker.com/2010/07/30/oven-dried-tomatoes/