Oven-Dried Tomatoes

Make this for our Pan Tomate con Jamon.

  • Yield: Makes 12 pan-tomate servings
Oven-Dried Tomatoes


  • 6 small, ripe plum tomatoes, cored
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh marjoram, chopped
  • 1 teaspoon fresh thyme
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 250 degrees. Line a baking sheet with a nonstick baking mat or parchment. Cut tomatoes lengthwise into 1/4-inch-thick slices. Toss tomatoes with oil and herbs, and season with salt and pepper.

  2. Arrange tomato slices in a single layer on baking sheet. Bake for 1 hour. Reduce oven temperature to 200 degrees. Continue baking until tomatoes are shriveled, about 2 hours.

Cook's Notes

Oven-dried tomatoes can be refrigerated for up to 4 days.


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