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Oven-Dried Tomatoes with Thyme

We used a combination of red, yellow, orange, and green tomatoes.

  • Yield: Makes 20

Source: Martha Stewart Living, March 2007


  • 10 paste tomatoes, halved lengthwise
  • 4 garlic cloves, thinly sliced
  • 20 sprigs fresh thyme, plus 1 tablespoon fresh thyme leaves
  • 3 tablespoons extra-virgin olive oil, plus more for filling jar
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 200 degrees. Place tomatoes, cut sides up, on a baking sheet lined with parchment paper. Place a garlic slice on each tomato. Scatter thyme sprigs and leaves over tomatoes. Drizzle with oil. Season with salt and pepper.

  2. Bake until tomatoes are shriveled but still soft, about 5 hours. Let cool completely on sheet on a wire rack. Transfer tomatoes to a jar; add oil to cover. Tomatoes can be refrigerated up to 3 days.

Cook's Notes

To keep oven-dried tomatoes on hand year-round, see our canning instructions at

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