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Dried Tomatoes in the Oven

Dried Tomatoes in the Oven

Dried Tomatoes in the Oven is the perfect recipe for using up the end of season tomatoes. This sundried tomatoes in the oven recipe is really great for adding a bit of color to salads or sandwiches. I love this recipe because it’s a fantastic way to use up my plethora of tomatoes from the garden. This recipe is perfect for adding to pestos or pizzas.

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours 5 minutes

Servings: 4 Servings

Calories: 105 kcal per serving

Ingredients

  • 2 pounds - Cherry Tomatoes or grape tomatoes
  • 2 tablespoons - Olive oil
  • Sea salt

Instructions

  1. Preheat the oven to 215℉ and line two baking sheets with parchment paper or silicone baking mats.
  2. Slice tomatoes in half, and spread out over prepared baking trays, spacing out at least 1" in between to allow tomato juices to evaporate.
  3. Drizzle sliced tomatoes with olive oil and sprinkle with salt, if desired.
  4. Bake for 4 hours until tomatoes are dried.
  5. Allow tomatoes to dry in the oven overnight if wanting to preserve them in additional oil.
  6. Store in the fridge for 1 week without oil, or in oil for up to a month.

Nutrition

Energy: 105 kcal | Total Fat: 8 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 9 g | Fiber: 3 g | Sugars: 6 g | Proteins: 2 g | Sodium: 593 mg | Polyunsaturated: 1 g | Monounsaturated: 6 g

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