Oven Dried Tomatoes

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.

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Nutritional Benefits

This recipe comprises two very simple yet highly nutritious foods – tomatoes, and extra virgin olive oil.

Tomatoes are one of the most widely consumed vegetables and are a rich source of vitamins, minerals and antioxidants. These include vitamins A, C, E, K and B-complex vitamins along known to perform numerous functions within the body. These include maintaining the nervous system, supporting enzyme function and producing red blood cells (1). In addition to this they contain various fatty acids essential for cell growth and prevention of disease as well as the minerals calcium, magnesium potassium, and phosphorus. Minerals are essential innumerable functions within the body from regulating metabolic pathways to muscle contraction and energy production and much more (1).

Add to this the significant health benefits delivered by olive oil primarily due to its high content of monounsaturated fatty acids (MUFAs) and powerful antioxidants. These are known to support heart health, combat oxidative stress and inflammation, and potentially reduce the risk of chronic disease onset (2).

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Ingredients – What You’ll Need To Make This Recipe

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.

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• 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.

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.

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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.

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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.

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/Freezing/Make Ahead

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.

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