Semi-Dried Tomatoes (Oven-Dried)
These oven-dried tomatoes are ready in 1¼ to 2 hours. You can use any size you want (from plum to cherry/grape) – the larger they are, the longer they will need to dry. I use small grape or cherry tomatoes. The dried herbs in the recipe are optional; however, I recommend using them. These tomatoes are a perfect addition to grain salads, pasta, or pizza (add after baking). My favorite way to eat them is on a slice of bread or toast, topped with cream cheese (or ricotta). Updated: 9/19/2018
Yield: 1 sheet (9x13inch or 24x32cm); use more tomatoes if you have a larger sheet
Ingredients
- 1 ¼ lb (570 g) small grape or cherry tomatoes, all the same size
- 1/8 teaspoon fine salt (was 1/4 tsp before updating)
- 1/4 teaspoon each: dried thyme, dried basil, dried oregano (optional)
- 2 teaspoons olive oil for brushing
- Oil for covering (optional, see note)
Instructions
- Cut tomatoes in half lengthwise. If using larger tomatoes, cut out the core.
- Arrange the halved tomatoes over a baking sheet lined with parchment paper, cut sides up. (Do not use an aluminum baking sheet as the acid in the tomato will react with the metal.)
- Brush (or spray) lightly with olive oil. Sprinkle with salt, and after after 1 hour of baking time with herbs to prevent the herbs from getting too dark.
- Preheat oven. Bake for 2 hours at 300°F (150°C) or 275 °F (135 °C) if using a fan-oven, until semi-dried. Update: If using tiny tomatoes (1/2 to 3/4 inch / 1.5-2 cm), the baking time will reduce to 1h 15m to 1h 30m. If I don’t need them right away, I turn off the oven and let the tomatoes sit in the oven to dry in the residual heat for another half hour (depends on how dry they already are).
- Store in the fridge for up to a few days. (see note)
Notes
Storage:
Store in a jar or container in the fridge for a few days. Be aware, they still have some moisture inside so they will get moldy when stored longer without submerging them in oil.
For longer storage either freeze the tomatoes (this is your safest option), or place them in a jar, tightly packed, and cover with a mix of olive oil and vegetable oil (for a few weeks maximum). I prefer to use a mix of 3/4 sunflower oil and 1/4 olive oil. If using only olive oil, it might solidify in the fridge. Add a garlic clove and more dried herbs (basil, thyme, oregano) if you like.
Do not store at room temperature or over a long time in the fridge since there is a risk of botulism (more infos here). The USDA suggests to keep it for no more than 7 days in the fridge with oil.