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Oven-Dried Tomatoes

Use this recipe to make our Guacamole BLT.

  • Yield: Makes 36

Source: Martha Stewart Living, July/August 2000


  • 18 plum tomatoes, sliced in half lengthwise, stem removed
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon chopped fresh oregano


  1. Heat oven to 250 degrees. In a small bowl, combine tomatoes, olive oil, salt, pepper, and oregano; arrange on a baking sheet.

  2. Bake 3 to 4 hours, until shriveled and dry. Transfer baking sheet to cooling rack; cool. Store in an airtight container up to 3 days.

Cook's Notes

The length of time it takes tomatoes to dry will vary depending on their size and juiciness.


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