Oven-Dried Tomatoes

294 Ratings
  • 5 27
  • 4 36
  • 3 139
  • 2 75
  • 1 17

Whether you eat them as is, or pack them in an herbed oil, these tomatoes are flavorful and versatile. Try them with salads, pastas, or toasted bread.

Martha Stewart Living, September 1998

Gallery

Credit: Mike Krautter

Recipe Summary test

Servings:
4
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Ingredients

Directions

  • 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.

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  • 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. Store in an airtight container, refrigerated, up to 3 days, or frozen, for up to 6 weeks.

Cook's Notes

You can oven-dry any tomato variety; each of the quantities given generally fills 1 baking pan.

Variations

Lemon zest, thyme, rosemary, red-pepper flakes, or cayenne can also be sprinkled onto the tomatoes.

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Reviews (21)

294 Ratings
  • 5 27
  • 4 36
  • 3 139
  • 2 75
  • 1 17
Martha Stewart Member
09/24/2009
Can anyone advise me on the proper way to store the oven-dried tomatoes once I've placed them in jelly jars of flavored olive oil, and for how long they can be safely stored?
Martha Stewart Member
10/03/2008
I halve and seed plum tomatoes and drizzle with oil, these go on a rimmed sheet in a low oven (about 250) for many hours til they are "dry"-most moisture is out and they are pasty. Freeze on a sheet and then transfer to a zipped freezer bag. A few in a sauce or on pizza are awesome with a burst of deep tomato taste. They last for months in the freezer. Enjoy!
Martha Stewart Member
10/03/2008
I halve and seed plum tomatoes and drizzle with oil, these go on a rimmed sheet in a low oven (about 250) for many hours til they are "dry"-most moisture is out and they are pasty. Freeze on a sheet and then transfer to a zipped freezer bag. A few in a sauce or on pizza are awesome with a burst of deep tomato taste. They last for months in the freezer. Enjoy!
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Martha Stewart Member
09/28/2008
l have a lots of home grown tomatoes. l seeded tomatoes and wash dried with paper towels. Lay tomatoes meat on the cookies pan, set apart about 1 inch. Broid under high heat about 420 F approx.15 minutes- let cool. Dry the tomatoes (Broided) in the sun until totally dried . l make sun dry about 2 days in the sun. Save for cooking in the closed bottle for many months. l am Asian , my American husband said this is the sun dried tomatoes.
Martha Stewart Member
09/28/2008
l have a lots of home grown tomatoes. l seeded tomatoes and wash dried with paper towels. Lay tomatoes meat on the cookies pan, set apart about 1 inch. Broid under high heat about 420 F approx.15 minutes- let cool. Dry the tomatoes (Broided) in the sun until totally dried . l make sun dry about 2 days in the sun. Save for cooking in the closed bottle for many months. l am Asian , my American husband said this is the sun dried tomatoes.
Martha Stewart Member
09/12/2008
I dry roma tomatos in a food dehydrator. I peel the tomatoes, cut in half, remove seeds, toss in olive oil, oregano, thyme, salt and pepper and placed in the dehydrator for around 16 hours. I then freeze them in zip lock bags to be used later in salads, pasta stirfry, spaghetti sauce, etc. I've used them out of the freezer for many months without noticing any loss of flavor.
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Martha Stewart Member
09/12/2008
I dry roma tomatos in a food dehydrator. I peel the tomatoes, cut in half, remove seeds, toss in olive oil, oregano, thyme, salt and pepper and placed in the dehydrator for around 16 hours. I then freeze them in zip lock bags to be used later in salads, pasta stirfry, spaghetti sauce, etc. I've used them out of the freezer for many months without noticing any loss of flavor.
Martha Stewart Member
09/12/2008
I have placed cherry tomatoes, halved and fresh from my garden, on the trays of my dehydrater and after drying throughly, vacum packed them with my food saver. I had dried tomatoes to add to sauces or shredded onto pizza, bread with parmesan cheese, or into tomatoe based sauces all through the winter.
Martha Stewart Member
09/12/2008
I have placed cherry tomatoes, halved and fresh from my garden, on the trays of my dehydrater and after drying throughly, vacum packed them with my food saver. I had dried tomatoes to add to sauces or shredded onto pizza, bread with parmesan cheese, or into tomatoe based sauces all through the winter.
Martha Stewart Member
09/11/2008
In my experience you do not need to use sugar. Also if you have a pilot light, you do not need to turn the oven on. I slice pieces 1/8 to 1/4 thick, place close together on screen(easy to make: small [filtered] screening, attach to a frame that is thick enough to allow air to circulate top and bottom) Put in direct sun, inside or out, cover with cloth and let dry until shriveled. Place in jars; put in frig. Mine last many months without any molding. You can drop into olive oil in a jar as well.
Martha Stewart Member
09/11/2008
In my experience you do not need to use sugar. Also if you have a pilot light, you do not need to turn the oven on. I slice pieces 1/8 to 1/4 thick, place close together on screen(easy to make: small [filtered] screening, attach to a frame that is thick enough to allow air to circulate top and bottom) Put in direct sun, inside or out, cover with cloth and let dry until shriveled. Place in jars; put in frig. Mine last many months without any molding. You can drop into olive oil in a jar as well.
Martha Stewart Member
09/11/2008
I HAVE A SEEN IT ON TV HOW TO DRY TOMATOES YOU BRING A POT OF WATER TO A BOIL AND DIP THE TOMATOES IN THE HOT WATER FOR ABOUT 3 MINS. THEN PUT IN ICE WATER AND THEY WILL PILL EASY, SLICE IN THIN SLICES AND LAY ON PARCHMENT PAPER IN A PAN PUT IN THE OVEN ON 200* DEGREES AND LET DRY YOU CAN STORE IN A DRY PLACE OR FREEZE FOR A VERY LONG TIME.
Martha Stewart Member
09/11/2008
I HAVE A SEEN IT ON TV HOW TO DRY TOMATOES YOU BRING A POT OF WATER TO A BOIL AND DIP THE TOMATOES IN THE HOT WATER FOR ABOUT 3 MINS. THEN PUT IN ICE WATER AND THEY WILL PILL EASY, SLICE IN THIN SLICES AND LAY ON PARCHMENT PAPER IN A PAN PUT IN THE OVEN ON 200* DEGREES AND LET DRY YOU CAN STORE IN A DRY PLACE OR FREEZE FOR A VERY LONG TIME.
Martha Stewart Member
09/11/2008
Does anyone know why these would only last in the freeaer for only 3 weeks? Why bother for only 3 weeks?
Martha Stewart Member
09/11/2008
Does anyone know why these would only last in the freeaer for only 3 weeks? Why bother for only 3 weeks?
Martha Stewart Member
09/11/2008
Does anyone know why these would only last in the freeaer for only 3 weeks? Why bother for only 3 weeks?
Martha Stewart Member
09/11/2008
Does anyone know why these would only last in the freeaer for only 3 weeks? Why bother for only 3 weeks?
Martha Stewart Member
09/11/2008
You could probably can them. Canned goods generally last up to 1 year.
Martha Stewart Member
09/11/2008
You could probably can them. Canned goods generally last up to 1 year.
Martha Stewart Member
09/11/2008
I wonder if there is a way to dry them so they will last longer in the freezer at least. 3 weeks dried doesn't sound very long.
Martha Stewart Member
09/11/2008
I wonder if there is a way to dry them so they will last longer in the freezer at least. 3 weeks dried doesn't sound very long.
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