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Oven-Dried Tomatoes
Oven-Dried Tomatoes Erin McDowell

Tomato season will be over before you know it, people. So now is the time to take a crack at what we consider to be a kitchen staple and an excellent use of your farmers-market bounty: oven-dried tomatoes. We cut cherry tomatoes in half and dry them in a low-temperature oven for several hours. (Translation: This won’t overheat your kitchen.) For a gourmet twist, we like to store the finished tomatoes in olive oil with a few sprigs of fresh herbs. This way, you’ll have them at the ready to add to your favorite recipes or a charcuterie board. Or, heck, just enjoy them on their own.

Makes 1 pint

2 pints cherry tomatoes, halved lengthwise

1½ cups extra-virgin olive oil (optional)

4 sprigs assorted herbs, like rosemary, oregano, thyme or sage (optional)

1. Preheat the oven to 250°F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Arrange the halved tomatoes on the baking sheet, leaving space between the halves (see Finishing Touches). Cook the tomatoes in the oven until they’re shriveled and dry, about 4 to 4½ hours. They should still have their color and not be brown or blackened.

3. To store the tomatoes in oil, place some of them in a glass jar. Add the herbs and more tomatoes, and continue to pack the jar. Pour the olive oil over the tomatoes to cover them. They should last up to two weeks at room temperature or up to a month in the refrigerator. For plain tomatoes, store in an airtight container at room temperature for up to two weeks.

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Finishing Touches

It's the details that count! Try these tips

  • Use the dried tomatoes on our Swanky BLT or in our Essential Summer Pasta.

  • Don’t get too close: Leaving space between the tomatoes ensures that they dry evenly and more quickly.

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