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Oven Dried Tomatoes

2 pound s
Medium Roma tomatoes (about 12)
3/4 cup
Extra virgin olive oil, plus more as needed
1 teaspoon
minced fresh thyme leaves
Garlic cloves, crushed
1/2 teaspoon
kosher salt
1/4 teaspoon
Freshly ground black pepper
1/2 teaspoon
  1. Preheat the oven to 250 degrees F.  
  2. In pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain, peel, core, cut into quarters and remove seeds.  
  3. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle with 1/4 cup of olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar and sprinkle evenly over the tomatoes.  
  4. Bake until tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour remaining 1/2 cup of olive oil over and cover the container. Refrigerate and use as needed.
Average: 3.5 (2 votes)

About this Recipe

Unlike sun-dried tomatoes, these have a much sweeter and natural tomato flavor. Use them with pasta, fish, meats or poultry. For the best and tastiest results these should be prepared when tomatoes are in their prime. The recipe can be doubled or tripled if you desire. The tomatoes will keep 2 to 3 days, refrigerated, in a covered container.

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