Go Back
+ servings
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.

Oven Dried Tomatoes

Oven dried tomatoes are a versatile ingredient that will add an abundance of flavour and colour to any meal.
Print
Pin
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