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

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

Martha Stewart Living, July/August 2000

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Recipe Summary

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.

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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.

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Oven-Dried Tomatoes with Oregano

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Oven-Dried Tomatoes with Oregano

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Oven-Dried Tomatoes with Oregano