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Oven-Dried Tomatoes

Oven-Dried Tomatoes

You'll be amazed at the flavor and concentration of these tomatoes, which are simply baked in the oven at a very low temperature for many hours. Use them immediately in tomato salads, in sauces, in stews. Or, mix them with herbs and garlic, cover them with good olive oil, and hold them for a few days in a container at room temperature. Makes 8 oven-dried tomato halves

SKU 1042-Recipe

  • 8 Serves


  • 4 ripe tomatoes (about 1/4 pound each)
  • olive oil for brushing tomatoes
  • salt and pepper to taste


  1. Preheat oven to 150 degrees.
  2. Cut the tomatoes in half crosswise, and place on a baking sheet, cut sides up. Brush tomatoes with a little olive oil, and sprinkle with salt and pepper. Place in oven for 20 hours or so. When finished, the tomatoes should be about half of their original size and still moist. (If you overcook them, they will shrink even further and dry out.)