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Oven-Cured Tomatoes

Oven-cured tomatoes require only a few minutes of hands-on preparation but must dry out overnight in the oven.

  • Yield: Makes 24

Source: Martha Stewart Living, June 1996


  • 8 large ripe beefsteak tomatoes
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 teaspoon sugar
  • 2 teaspoons finely chopped marjoram


  1. Heat oven to 250 degrees. Cut tomatoes crosswise into thirds. Place cut side up on parchment-lined baking sheet. Brush with oil; season with salt, pepper, sugar, and marjoram.

  2. Place in oven. For a gas oven with pilot light, turn off heat after 2 hours; leave overnight. For an electric oven, bake 2 hours, then turn to warm; leave overnight.

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