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Oven-Dried Heirloom Tomatoes

Use these heirloom tomatoes to make an unforgettable pizza.

  • Yield: Makes enough for one 12-inch pizza
Oven-Dried Heirloom Tomatoes

Source: The Martha Stewart Show, May 2009

Ingredients

  • 3 heirloom tomatoes, sliced crosswise 1/2-inch thick
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper

Directions

  1. Preheat oven to 250 degrees.

  2. Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled, about 3 hours.

Reviews (3)

  • mushmouse 1 Sep, 2012

    Uncooked tomatoes should not be put in the fridge BUT cooked ones can be refrigerated. I often roast these heirlooms on a rack in the morning of the day I make the pizza and refrigerate them after they have cooled. I cover them and leave them in the fridge until ready to assemble the pizza.

  • ansleyandanna 18 Jul, 2012

    NEVER refrigerate tomatoes, 'Chef'.

  • ChefBBBear9 14 Aug, 2009

    Hi
    this sounds great and looked great on TV. Can the tomatoes be kept in the frig for a few days? Thanks
    ChefBear

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