Name: Dried Tomatoes in the Oven
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 4 Servings
Cuisine: American

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Dried Tomatoes in the Oven

itisakeeper.com

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 215℉ and line two baking sheets with parchment paper or silicone baking mats.

Slice tomatoes in half, and spread out over prepared baking trays, spacing out at least 1" in between to allow tomato juices to evaporate.

Drizzle sliced tomatoes with olive oil and sprinkle with salt, if desired.

Bake for 4 hours until tomatoes are dried.

Allow tomatoes to dry in the oven overnight if wanting to preserve them in additional oil.

Store in the fridge for 1 week without oil, or in oil for up to a month.

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Tips & Tricks (5)

Low and Slow Temperature Control 🌡️
Dry tomatoes at 200°F or lower for 2-4 hours to concentrate flavor and achieve the perfect chewy texture without burning the delicate skins.
Pre-Salt for Maximum Umami 🧂
Lightly salt tomatoes 15 minutes before drying to draw out excess moisture and intensify their natural sweetness and savory depth.
Uniform Sizing Matters ✂️
Halve larger tomatoes and leave smaller ones whole to ensure even drying—uniformly sized pieces cook at the same rate for consistent results.
Oil Infusion for Enhanced Flavor 🫒
Toss finished tomatoes while still warm with premium olive oil and fresh garlic or herbs to allow better absorption and create an elegant finishing touch.
Storage in Oil Extends Shelf Life 🏺
Store cooled dried tomatoes submerged in olive oil in an airtight container for up to 3 weeks, which keeps them moist and prevents oxidation.

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About the Cook

It is a Keeper

Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.