Oven Dried Tomatoes
Oven Dried Tomatoes are a great way to add lots of extra flavor 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 on a Charcuterie Board too.
Key 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.
- Roma / Plum Tomatoes – These are a good choice as they have a lower water content and hold their shape well when baked / dried.
- Extra Virgin 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.
Substitutions And Variations
Add garlic or herbs to the jar to add extra flavour to your tomatoes. Please note if doing this – the whole batch must be consumed within the week. Herbs and garlic 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. If however, you know the entire batch will be used up adding them as the tomatoes are jarred is fine.
How To Make These Oven Dried Tomatoes
The time it takes to make these dried tomatoes is largely hands off. Once the tomatoes have been de-seeded and placed on a baking tray, the oven does the rest of the work. All that’s left for you to do is cover them in oil once they’re cooled.
- 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. 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.
- 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.
Tips For Success With This Recipe
Always use a clean fork or tongs when removing tomatoes from the jar. This will ensure the tomatoes don’t spoil from bacteria being introduced into the jar.
Don’t skip on de-seeding the tomatoes! It can seem like a time waster, but after several attempts at this recipe, de-seeded tomatoes produced consistently good results. Those with seeds left in were often very soft when finished.
Storing And Freezing
These oven dried tomatoes will keep in the fridge for up to 6 months. As you take them from the jar, always ensure the tomatoes left remain submerged under the olive oil. If needed, simply top up the jar with a little extra oil if needed to keep them covered.
Oven Dried Tomatoes FAQs
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.
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!
More Preserving Ideas
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Oven Dried Tomatoes
Ingredients
- 3.5 lb Roma tomatoes (1.5kg)
- Extra virgin olive oil for packing
Instructions
- Preheat the oven to 195°F/90°C 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.