Food & Cooking Recipes Appetizers Oven-Dried Tomatoes 2.9 (294) 13 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 23, 2021 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Servings: 4 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. 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 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. 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. Rate it Print