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Dried Tomatoes in Olive Oil

Oven-drying, a slow, gentle cooking process that evaporates the water in vegetables or fruits, works particularly well with tomatoes. These dried tomatoes packed in herbed oil can be used in a variety of recipes.

  • Yield: Makes one half-quart jar
Dried Tomatoes in Olive Oil

Source: Martha Stewart Living, September 1998


  • 14 to 16 Oven-Dried Tomatoes
  • 3 to 4 sprigs fresh rosemary
  • 4 to 6 sprigs fresh thyme
  • 1/2 to 3/4 cup extra-virgin olive oil


  1. Using a long spoon or wooden skewer, arrange two layers of tomato halves in bottom of a clean, dry, half-quart glass jar. Insert a few sprigs of rosemary and thyme. Make more layers, using spoon to pack tomatoes tightly, until the jar has been filled to within 1/2 inch from top. Add enough olive oil to completely cover tomatoes and the herbs. Seal tightly, and store, refrigerated, for up to 1 month.

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