Homemade Oven Dried Tomatoes

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If you grow your own tomatoes, or even if you are curious, these are wonderful! This is an especially good thing to do with end of summer tomatoes. We all know how much I adore tomatoes!

Preheat the oven to 200 F.

Cut plum tomatoes in half lengthwise (you choose how many you want to do, perhaps 2 lbs.).   Core & seed tomatoes.  Place on a rack on a baking  sheet & sprinkle lightly with salt. Place in the oven & bake for 7 or 8 hours or until they feel leathery but pliable; let cool. Pack into clean jars or plastic freezer bags & store in the fridge or freezer for up to three months. To rehydrate, place in boiling water for 1 – 2 minutes or cover with hot water & let stand for 20 minutes.

**Dried tomatoes can also be covered with dried herbs such as rosemary, bay leaves, oregano, savory, peppercorns or garlic in any combination & EVOO.  Simply pack the dried tomatoes loosely in sterilized jars with the herbs of choice.  Fill completely with EVOO making sure the tomatoes are completely covered as they could mould if exposed to air.  You can eat them right away but the flavours will develop if allowed to stand for 45 days or so.  Store airtight in a cool place or in the fridge.  You may have to bring the jar to room temperature to use.

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