Print This Recipe

Print
Oven-Dried Tomatoes

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.

Martha Stewart Living, September 1998 http://www.marthastewart.com/339310/oven-dried-tomatoes
2.88
Rated
57.6100(25)25
  • Yield Serves 4

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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.