Oven Dried Tomatoes

If you are like me you have way more tomatoes than you can eat this year.  Preserve your cherry tomatoes by drying them in a low oven.  Pack them in olive oil and store them in the fridge practically indefinitely.  Use them in soups, sauces, on salads, in scrambled eggs, over pasta, with grilled veggies…

  • Cherry tomatoes
  • Kosher salt
  • Olive oil

Preheat the oven to 250 degrees.  Slice all the tomatoes through the center and lay them out on a rimmed baking sheet- it’s okay if they are touching.  Drizzle a little olive oil  over them and sprinkle them generously with salt.

Bake for an hour.  Reduce the heat to 200 degrees and bake for another 1 1/2 to 2 hours.  When the tomatoes are wrinkled and feel dry to the touch they are done.  Allow them to cool a bit and then pack them loosely into glass jars.  Pour olive oil in to cover them.  Seal the jars and store in the fridge.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Italian, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Oven Dried Tomatoes

  1. Seasonsgirl says:

    I’m doing this tonight 🙂 Thanks for the tip 🙂

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