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
- 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)
- Preheat oven on it's lowest setting
- Wash and pat dry the tomatoes
- Slice each tomato in half
- In a bowl, toss the tomatoes with the appropriate amount of olive oil (or oil of choice), salt & pepper
- Place the tomatoes, cut side up on a parchment paper lined baking sheet
- 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. I keep mine refrigerated.
Could you use $60 in FREE organic groceries?
I love sharing new recipes and exclusive deals with you, so let’s stay in touch! To thank you for signing up for my newsletter, I’ve partnered with Thrive Market to give you a total of $60 off your first three purchases – i.e. $20 off each order.
If you’re not familiar with them, Thrive Market is basically Whole Foods meets Costco, delivered directly to your door. They’re on a mission to make healthy living affordable by offering wholesome food and non-toxic products for less than you’d pay in traditional retail stores. Fill out the form below to claim your free groceries!
In 2010, Jenni went from being an active mother, yoga teacher and chef, to bed ridden with uncontrollable pain and muscle spasms. Diagnosed with severe gluten and casein intolerance, she discovered hope through strict real food and supplement protocols. Bringing together her love of culture, her culinary skills, and her compassion for the suffering, TheUrbanPoser.com was launched. Her stunning new cookbook, My Paleo Patisserie: An Artisan Approach to Grain Free Baking, is now available on Amazon.com.