Oven-Dried Tomatoes

    (126)
    1 day 20 minutes

    It's easy to make your own dried tomatoes but it definitely takes time! Once dried, store them in olive oil.


    128 people made this

    Ingredients
    Serves: 32 

    • 2kg tomatoes
    • salt to taste

    Directions
    Preparation:20min  ›  Cook:1day  ›  Ready in:1day20min 

    1. Turn on oven to the lowest setting.
    2. Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick baking tray and sprinkle with salt to taste.
    3. Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

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    Reviews and Ratings
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    (126)

    Reviews in English (100)

    by
    479

    HOW TO STORE: put the dried tomatoes in jars and then fill up with olive oil just to cover. This is where you can get creative and use infused oil or put some garlic cloves, basil, capers, rosemary etc in with them if you wish. I've seen other recipes that say to store them for a couple weeks before using. Hope this helps.  -  09 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    385

    Commercially packed sun-dried tomatoes in oil (or olives in oil) should keep indefinitely, as long as you use clean utensils to fish them out of the jar. Home-made dried tomatoes should never be packed in olive oil, as the exclusion of air from the environment makes a perfect situation for the growth of Clostridium botulinum. (This is true for almost anything home-made packed in oil - and also why home-made garlic oil or herb oils are not recommended for storage past a week or so.)  -  15 May 2011  (Review from Allrecipes USA and Canada)

    by
    291

    I work on a small organic farm and take home bushels of unsold tomatoes in the summer. I have been using this recipe on a weekly basis and actually sell them at markets. Customers go wild! Pack them in old minced garlic jars with a sprig of basil or a clove of garlic.  -  28 Jun 2009  (Review from Allrecipes USA and Canada)

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