Oven Dried Tomatoes. Recipe.

Read more about this recipe here. Otherwise, just do it.


Prep Time: 25
Cook Time: 8-10 hours
Yields: ~40 pieces

Tools and Devices

  • An oven capable of producing temperature of 100 F.
  • Two pots
  • Strainer
  • Sharp knife
  • Silicone brush
  • Cooking tray
  • Silicone cooking mat


  • Ripe tomatoes. I like those on a vine
  • Olive Oil
  • Garlic - 2-3 cloves
  • Thyme - few stems
  • Bay leaf - 3-4 leaves
  • Salt
  • A bit of Sugar if you like. Really not necessary.


Blanche the tomatoes in hot water for 30 - 40 seconds and immediately submerge into a ice cold water.
  • Remove skin
  • Remove the center
  • Cut in half and remove the seeds
  • Cooking Tip
    Keep the seeds and tomato juice that you core out. Blend them later with a  jalapeño pepper for a zesty tomato juice or a great base for a Bloody Mary.
  • Place on a silicone tray flat end down.
  • Apply thin layer of Olive Oil.
  • Sprinkle with kosher salt, rosemary, bay leaf and chopped garlic.
  • Preheat oven to 100 F.
  • Place in the oven and leave for 6 - 8 hours until the tomatoes dry out but not to the point of developing a crust.
  • They should be pliable and have a rich deep red color.
  • Take them out of the oven, clean up from dried spices. Store in a covered container in the fridge.
  • If you are planning to keep them for a long time - place them in a jar and fill with refined olive oil.
  • Keep refrigerated.

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