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Oven-Dried Tomatoes

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Whether you eat them as is, or pack them in an herbed oil, these tomatoes are flavorful and versatile. Try them with salads, pastas, or toasted bread.

  • Servings: 4

Photography: Mike Krautter

Source: Martha Stewart Living, September 1998

Ingredients

  • 24 cherry tomatoes
  • 8 to 10 plum tomatoes, cut in half
  • 8 to 10 yellow, orange, red, or green tomatoes, cut into 1/4-inch-thick or thicker slices
  • 1 tablespoon sugar
  • Herbs, such as basil, oregano, or rosemary, to taste
  • Salt and freshly ground black pepper

Directions

  1. Preheat oven to 250 degrees. Line a pan with parchment; for thinnest chips, use a Silpat baking mat. Arrange tomatoes, cut sides up, on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar and herbs; season with salt and pepper.

  2. Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Transfer to a wire rack to cool completely. Store in an airtight container, refrigerated, up to 3 days, or frozen, for up to 6 weeks.

Variations

Lemon zest, thyme, rosemary, red-pepper flakes, or cayenne can also be sprinkled onto the tomatoes.

Cook's Notes

You can oven-dry any tomato variety; each of the quantities given generally fills 1 baking pan.

Reviews Add a comment

  • MS12425193
    24 SEP, 2009
    Can anyone advise me on the proper way to store the oven-dried tomatoes once I've placed them in jelly jars of flavored olive oil, and for how long they can be safely stored?
    Reply
  • suz007
    3 OCT, 2008
    I halve and seed plum tomatoes and drizzle with oil, these go on a rimmed sheet in a low oven (about 250) for many hours til they are "dry"-most moisture is out and they are pasty. Freeze on a sheet and then transfer to a zipped freezer bag. A few in a sauce or on pizza are awesome with a burst of deep tomato taste. They last for months in the freezer. Enjoy!
    Reply
  • suz007
    3 OCT, 2008
    I halve and seed plum tomatoes and drizzle with oil, these go on a rimmed sheet in a low oven (about 250) for many hours til they are "dry"-most moisture is out and they are pasty. Freeze on a sheet and then transfer to a zipped freezer bag. A few in a sauce or on pizza are awesome with a burst of deep tomato taste. They last for months in the freezer. Enjoy!
    Reply
  • sonnybkk
    28 SEP, 2008
    l have a lots of home grown tomatoes. l seeded tomatoes and wash dried with paper towels. Lay tomatoes meat on the cookies pan, set apart about 1 inch. Broid under high heat about 420 F approx.15 minutes- let cool. Dry the tomatoes (Broided) in the sun until totally dried . l make sun dry about 2 days in the sun. Save for cooking in the closed bottle for many months. l am Asian , my American husband said this is the sun dried tomatoes.
    Reply
  • sonnybkk
    28 SEP, 2008
    l have a lots of home grown tomatoes. l seeded tomatoes and wash dried with paper towels. Lay tomatoes meat on the cookies pan, set apart about 1 inch. Broid under high heat about 420 F approx.15 minutes- let cool. Dry the tomatoes (Broided) in the sun until totally dried . l make sun dry about 2 days in the sun. Save for cooking in the closed bottle for many months. l am Asian , my American husband said this is the sun dried tomatoes.
    Reply
  • pjob
    12 SEP, 2008
    I dry roma tomatos in a food dehydrator. I peel the tomatoes, cut in half, remove seeds, toss in olive oil, oregano, thyme, salt and pepper and placed in the dehydrator for around 16 hours. I then freeze them in zip lock bags to be used later in salads, pasta stirfry, spaghetti sauce, etc. I've used them out of the freezer for many months without noticing any loss of flavor.
    Reply
  • pjob
    12 SEP, 2008
    I dry roma tomatos in a food dehydrator. I peel the tomatoes, cut in half, remove seeds, toss in olive oil, oregano, thyme, salt and pepper and placed in the dehydrator for around 16 hours. I then freeze them in zip lock bags to be used later in salads, pasta stirfry, spaghetti sauce, etc. I've used them out of the freezer for many months without noticing any loss of flavor.
    Reply
  • embslp
    12 SEP, 2008
    I have placed cherry tomatoes, halved and fresh from my garden, on the trays of my dehydrater and after drying throughly, vacum packed them with my food saver. I had dried tomatoes to add to sauces or shredded onto pizza, bread with parmesan cheese, or into tomatoe based sauces all through the winter.
    Reply
  • embslp
    12 SEP, 2008
    I have placed cherry tomatoes, halved and fresh from my garden, on the trays of my dehydrater and after drying throughly, vacum packed them with my food saver. I had dried tomatoes to add to sauces or shredded onto pizza, bread with parmesan cheese, or into tomatoe based sauces all through the winter.
    Reply
  • marra
    11 SEP, 2008
    In my experience you do not need to use sugar. Also if you have a pilot light, you do not need to turn the oven on. I slice pieces 1/8 to 1/4 thick, place close together on screen(easy to make: small hole screening, attach to a frame that is thick enough to allow air to circulate top and bottom) Put in direct sun, inside or out, cover with cloth and let dry until shriveled. Place in jars; put in frig. Mine last many months without any molding. You can drop into olive oil in a jar as well.
    Reply