Oven-Dried Tomatoes

Whether you eat them as is, or pack them in an herbed oil, these tomatoes are flavorful and versatile. You can oven dry any tomato variety; each of the quantities given below generally fills one baking pan.

  • Servings: 4
Oven-Dried Tomatoes

Source: Martha Stewart Living, September 1998


  • 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


  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.


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