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A Simple Indulgence: How To Make Oven Dried Tomatoes

on May 9 | in Recipes | by | with 22 Comments

Note from Heather: This is a guest post from Jenni at The Urban Poser- one of my favorite bloggers! Back when we lived in Texas she’d stop by sometimes with a sample from her kitchen . . . oh my can this girl cook! Thank you Jenni, for posting at Mommypotamus today!

Oven Dried Tomatoes . . .

Just might be the simplest thing you’ll ever make. But “simple” doesn’t have to mean boring, flavorless or dull! The smell of these savory little morsels alone will transform your kitchen into a charming little villa on the Italian seaside.

The best part about “OVEN” dried tomatoes is that you don’t have to own a fancy dehydrator to make them (which would work just as brilliantly, btw). All you have to do is turn the oven on to it’s lowest setting and leave the tomatoes there for a few hours and Viola! It’s like you stepped through the ‘”wardrobe”, only instead stepping into Narnia, you find your self sipping wine on the shores of Italy. (wine sold separately)

My favorite . . .

And also the least “fussy” variety of tomato to make “oven dried”, is sweet ripe cherry tomatoes. Not only do I love them because you don’t have to do any seed scooping, but also because the finished product is both savory and wonderfully sweet at the same time. They’re also the perfect size for throwing into salads, adding to tarts, pizzas and best of all, they’re perfect for just popping straight into your mouth!

Tomato season is just around the corner, so now is a great time to take advantage of this wonderful way to enjoy and preserve tomatoes. You can even try drying them in the sun… it sure gets hot enough for it here in Texas! (Hint: if you do this, try covering them with one of those mesh picnic food covers to keep the critters out.)

If you’ve never made oven dried tomatoes before, then you’re in for a REAL treat. And if you have….well, you’re still in for a real treat. Enjoy!

Oven Dried Tomatoes With Olive Oil, Salt & Pepper

Ingredients:

  • Cherry tomatoes
  • Olive Oil, or oil of choice (I use about 1-2 tablespoons per pint)
  • Coarse sea salt to taste
  • Cracked pepper to taste
  • Various Herbs (optional)

Directions:

  1. Preheat oven on it’s lowest setting
  2. Wash and pat dry the tomatoes
  3. Slice each tomato in half
  4. In a bowl, toss the tomatoes with the appropriate amount of olive oil (or oil of choice), salt & pepper
  5. Place the tomatoes, cut side up on a parchment paper lined baking sheet
  6. Place in preheated oven and allow to “dry” there for about 4 hours.

You want the tomatoes to still be soft, not wet, but not super dry either. You can’t really go wrong though. They taste great no matter what you do. Sometimes after a few hours, I turn the oven off and leave them there to dry out some more. Depends how I want to use them.

Store in an airtight container, or in olive oil. I keep mine refrigerated.

 

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22 Responses to A Simple Indulgence: How To Make Oven Dried Tomatoes

  1. Jami says:

    I love doing this! It really concentrates that awesome tangy tomato-y flavor. Not mention how great it makes the kitchen smell!

  2. Kirsten says:

    Mmmm, yum! Can’t wait to try this out!

  3. Mmmm yummy! Will bookmark this idea for when my CSA overflows with tomatoes later this summer.

  4. karla says:

    I’m making these tomorrow with the crazy amounts of cherry tomatoes from my garden! I was wondering how long they will keep for, and if they keep for longer packed in oil?

    • Heather says:

      I’m not sure, Karla, but I’ll ask Jenni!

      • Heather says:

        Alrighty, here’s what she had to say: “For me, I’d say about 6 months in an air tight container (if there is no moisture left in the tomatoes. Some say longer but I’ve never kept them longer than that. Keeping them in oil is about the same, especially olive oil sense it has it’s own shelf life.”

  5. Sunny says:

    Making these now….I’m sure I’ll love them but I’ll try to remember to come back here to post an update. Just wanted to drop in and tell you that my 6 and 4 year old did ALL the prep for these babies…the only time I helped was to put them in the oven. I bought them some “Curious Chef” knives for Christmas and they cut tomatoes easily. (Of course not as easily as my Henckels, but relatively good!) The knives are plastic (I think) and totally safe. My 6-year-old cut and 4-year-old arranged the tomatoes “seed side up”. I know you like to work with your kids in the kitchen so wanted to offer that tip.

    So blessed by a temperate Texas June that has provided us with TONS of spring tomatoes! You guys endured the TORTUOUS last summer, and missed this pleasant one (so far)! I’m sure you are enjoying TN though. :)

  6. Sunny says:

    Very yummy! I’m having trouble restraining myself from eating the whole batch. This recipe might just have me planting 3x as many tomato plants in the fall. :)

  7. …..and I did eat the whole batch. :)

  8. …..and I did eat the whole batch. :)

  9. …..and I did eat the whole batch. :)

  10. Haha, Sunny Britting Espanet! I just picked up 20 lbs of tomatoes to make thanks to your inspiration :)

  11. ooooooo….have fun! Also, Dr. Cindy had a tomato sauce recipe on her blog that is INCREDIBLE. Roasted garlic, tomatoes, basil or oregano, and olive oil, I think. Roast the veggies then puree. Out of this world yummy. I’m not sure how you feel about roasting olive oil, though. (I don’t necessarily LIKE it, but I know how good this tastes, so I’m not willing to change it. :)

  12. Sometimes I drink it straight. No kidding. But sometimes I actually use it as tomato sauce….very yummy in cabbage lasagna. Also yummy with added cream and parmesan to make tomato basil soup. And one time I made a vegan tomato basil soup with cashews. Yummy too. Or roast onions with it and nix the herbs, then add chicken broth for Tortilla Soup. Love it when one recipe is so versatile.

  13. Crystal says:

    I have a TON of dried tomatoes from my garden last year. Any ideas on how to rehydrate them? I tried soaking them in olive oil and it didn’t do anything. I would love to soften them up to make with eggs.

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