Oven-Dried Tomatoes with Oregano

Name: Oven-Dried Tomatoes with Oregano
Yield: Makes 36
Ingredients: 18 plum tomatoes, sliced in half lengthwise, stem removed; 3 tablespoons olive oil; 1 1/2 teaspoons salt; 1/4 teaspoon freshly ground pepper; 1 tablespoon chopped fresh oregano

Be the first to rate & review!

Use this recipe to make our Guacamole BLT and Salami Rolls.

Martha Stewart Living, July/August 2000

Gallery

Recipe Summary test

Yield:

Makes 36

Ingredients

18 plum tomatoes, sliced in half lengthwise, stem removed
3 tablespoons olive oil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh oregano

Directions

Step 1
Heat oven to 250 degrees. In a small bowl, combine tomatoes, olive oil, salt, pepper, and oregano; arrange on a baking sheet.

Advertisement
Step 2
Bake 3 to 4 hours, until shriveled and dry. Transfer baking sheet to cooling rack; cool. Store in an airtight container up to 3 days.

Cook's Notes

The length of time it takes tomatoes to dry will vary depending on their size and juiciness.

Learn How to Keep Your Christmas Tree Fresh for the Entire Month of December

How to Play Dreidel—Plus, the Meaning of This Hanukkah Game

39 Make-Ahead Holiday Dishes That Are Perfect for Festive Family Gatherings

Oven-Dried Tomatoes with Oregano

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Oven-Dried Tomatoes with Oregano

Account

More

Oven-Dried Tomatoes with Oregano

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Oven-Dried Tomatoes with Oregano