It’s easy to make your own oven-dried tomatoes! These tomatoes bring a ton of flavor to your recipes.
Did you have a garden this summer? We did, and our garden was a little bit hit or miss this year. We managed to get a few zucchini, but the peppers just didn’t work out for some reason. We had A LOT of cherry tomatoes, but the larger tomato varieties didn’t do too well. Maybe because we had so much rain? I don’t know.
Either way, we had lots of cherry tomatoes, and I decided that I wanted to try drying them in the oven. I had heard that the flavor was the same as if you were to dry the tomatoes in the sun, and since I don’t have a safe way to do that, into the oven they went!
Making oven-dried tomatoes was SO easy to do, and I highly recommend it. If you have a lot of tomatoes from your garden and don’t want to can or freeze them, this is a great way to preserve some of that summer tomato flavor. There’s very little prep involved – you just slice the tomatoes and then leave them in the oven for hours on end. Once they’re all done, you just store them in the fridge – either dry in a plastic bag, or with some olive oil in a sealed container. These oven-dried tomatoes will keep for about a month from what I’ve read. I can’t vouch for that though, we ate ours up pretty quickly!
These are like little bites of summer sunshine. The tomato flavor is really concentrated, and they are a little bit sweet. They’re kind of addictive, actually, and I think they’re more flavorful than the store-bought variety.
These oven-dried tomatoes are:
- perfect for putting in salads
- a great way to use up extra tomatoes from your garden
- delicious as a snack
- a flavorful addition to pasta
- 4 cups cherry tomatoes
- sea salt
- olive oil for storing if desired
Preheat the oven to 225 degrees F. Line two cookie sheets with parchment paper.
Rinse the tomatoes and pat dry. Slice lengthwise and place on the cookie sheets, seed side up.
Pat the tomatoes with a paper towel to absorb some of the juice. Sprinkle with sea salt.
Bake at 225 degrees until dried and deep red - about 5-6 hours.
Check the tomatoes regularly after the 4 hour point. They will look wrinkled, dried, and rich red. Some of them may dry faster than others, so you can remove those so they don't get burnt. Once they are all dried, dark red, and wrinkled, remove the pan from the oven.
Let cool completely. Store in a plastic bag in the refrigerator, or in a glass jar with some olive oil, about 3-4 tablespoons. They can be stored safely for about a month in the refrigerator. Makes about 1 cup of dried tomatoes.
Have you been preserving any summer produce? Have you ever made oven-dried tomatoes?