Oven Dried Tomatoes

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Oven dried tomatoes are a great way to add lots of extra flavour to any dish. They can be used as a pizza topping, mixed through pasta dishes, or even added to sandwiches or salads. They’re great for antipasto platters too.

A white hand with dark pink nail polish is holding a blue bowl on a table. The bowl is filled with oven dried tomatoes that have been covered in olive oil.Pin

Making The Most Of The Season

Tomato season is just ending for us in the Southern Hemisphere. As such tomatoes can currently be found in abundance. Some of the best ways to make the most of an end of season harvest is by fermenting, pickling, and preserving the produce. It really is a wonderful way to take advantage of the bounty nature offers us each month. It’s also a great way to continue enjoying the seasonal flavours for months to come.

There are a variety of ways to preserve tomatoes. For this recipe once the tomatoes have been dried they’re packed in oil, which adds flavour but also extends the shelf life. Be sure to use an extra virgin olive oil that you love. Its main role is to preserve, but it’s also adding flavour.

Two pieces of toast are on a duck egg green plate. One piece has been spread with goats cheese and topped with oven dried tomatoes drizzled with olive oil and sprinkled with fresh thyme. A jar of oven dried tomatoes in oil is just above the plate on the table.Pin

Ingredients

While this does require quite a bit of cooking time, the recipe over all is very simple. Hands on time is only a few minutes then your oven does the rest.

The two ingredients needed to make oven dried tomatoes are sitting on a grey table. Roma / Plum tomatoes and extra virgin olive oil.Pin
  • Roma / Plum Tomatoes – These are a good choice as they have a lower water content and hold their shape well when baked / dried.
  • Olive Oil – Adds flavour and is also needed to achieve some browning / caramelisation of the tomatoes as they dry out.

As the extra virgin olive oil is also being used for flavour, choosing a good quality one is important. I always go for an oil I like to dip bread into because I’m already confident I like the taste.

How To Make These Oven Dried Tomatoes

Two white hands with dark pink nail polish are de-seeding a tomato above a white bowl.Pin
The de-seeded tomatoes are being placed cut side up on a baking tray lined with baking paper by two white hands that have dark pink nail polish.Pin

Dried Tomatoes on a baking paper lined baking trayPin
Pouring olive oil over a jar of oven dried tomatoesPin
  1. Preheat the oven to 90°C / 195°F and line two baking trays with baking paper.
  2. Wash and dry the tomatoes, then slice off the core at the top.
  3. Cut each tomato in half lengthways, then remove and discard the seeds.
  4. Place the tomatoes on baking sheets in single layers cut side up. Bake for 6 – 7 hours or until the tomatoes are dry, pliable, and shrivelled. Be certain there is no moisture on them by running your finger around the surface. If any tomato juice appears, or the tomato feels too soft, put those that are not quite dry back in for another hour or as needed.
  5. Pack the tomatoes into jars, and top with extra virgin olive oil. Ensure the tomatoes are completely submerged.

These will keep in the fridge for up to 6 months. The olive oil will harden when cold, so just let the jar sit out on the bench for 5-10 minutes to warm up before serving and it will return to liquid.

A jar of oven dried tomatoes has been covered in olive oil and is sitting on a grey table.Pin

FAQ

How long will dried tomatoes keep in olive oil?

These will keep in the fridge for up to 6 months. As you take oven dried tomatoes from the jar, always ensure the tomatoes left remain submerged under the olive oil. If needed, simply top up the jar to keep them covered.

Can I add herbs or garlic to the tomatoes?

You can, but in this case they will only keep for a week in the fridge. Herbs are not considered safe stored in oil for long periods due to a botulism risk. Because of this it’s generally best to add any herb or flavourings when the tomatoes are served.

How do you use dried tomatoes in oil?

These oven dried tomatoes are a very versatile ingredient. They can be used on antipasto platters, added to sandwiches, enjoyed on toast, or tossed through salads. And don’t forget to use the oil too!

Watch How To Make This Recipe

A square image showing a white hand with dark pink nail polish is holding a blue bowl on a table. The bowl is filled with oven dried tomatoes that have been covered in olive oil.Pin

Oven Dried Tomatoes

Oven dried tomatoes are a versatile ingredient that will add an abundance of flavour and colour to any meal.
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Course: Appetizer
Cuisine: Italian
Keyword: Roasted tomatoes, Slow roasted
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 10 people
Calories: 27kcal

Ingredients

  • 1.5 kg Roma tomatoes (roughly 3.5 pounds)
  • Extra virgin olive oil for packing

Instructions

  • Preheat the oven to 90°C / 195°F and line two baking trays with baking paper.
  • Wash and dry the tomatoes, then slice off the core at the top.
  • Cut each tomato in half lengthways, then remove and discard the seeds.
  • Place the tomatoes on baking sheets in single layers cut side up. Bake for 6 – 7 hours or until the tomatoes are dry, pliable, and shrivelled (see note 1). Be certain there is no moisture on them by running your finger around the surface. If any tomato juice appears or the tomatoes feel too soft, put those that are not quite dry back in for another hour or as needed (see note 2).
  • Pack the tomatoes into jars, and top with extra virgin olive oil. Ensure all the tomatoes are completely submerged. These will keep in the fridge for up to 6 months. The olive oil will harden when cold, so just let the jar sit out on the bench for 5-10 minutes to warm up before serving and it will return to liquid.

Notes

Note 1: Drying the tomatoes to perfection can be a bit of a fine art. Over-drying them can make them tough. Under-drying them can mean moisture remains and they spoil. I’ve found 6 – 7 hours is usually just right but remember to check no moisture is left on the tomatoes by running your finger over the inner surface where the tomato was cut.
Note 2: If like me you have a fan-forced oven, open the oven door every 30 minutes to an hour to help remove some of the moisture circulating. You can also jam a wooden spoon into the oven door to keep it slightly ajar, but I find this drops the temperature too much and the tomatoes take many more hours to dry out.
You may find not all the tomatoes dry out at the same time. Some will take a little longer than others and that’s no issue. Just pop those that are ready in the jar and add the others when they’re done then top with oil.

Nutrition

Serving: 100g | Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 8mg | Potassium: 356mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1250IU | Vitamin C: 21mg | Calcium: 15mg | Iron: 0.4mg

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