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Martha's Oven-Dried Tomatoes

These flavorful tomatoes are great to have in your back pocket on a busy weeknight. They take any pizza or pasta to new heights.

  • Prep:
  • Total Time:
  • Yield: 2 quarts (about 30 slices)

Photography: Marcus Nilsson

Source: Martha Stewart Living, September 2016


  • 6 large beefsteak or heirloom tomatoes (about 3 1/2 pounds), such as Pink Brandywine, Marbonne, or Beefmaster, sliced crosswise into 1/2-inch slices
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 10 thyme sprigs


  1. Preheat oven to 250 degrees with racks in upper and lower thirds. Fit 2 parchment-lined rimmed baking sheets with wire racks. Divide tomato slices evenly between racks. Drizzle both sides with oil. Season with salt and pepper; scatter thyme over top.

  2. Bake, rotating sheets halfway through, until tomatoes are dry (but not crisp) and wrinkled, about 3 1/2 hours. Let cool completely.

  3. Transfer tomatoes to a parchment-lined rimmed baking sheet; freeze until firm. Stack in airtight containers and freeze up to 1 year.


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