This week the Fair Food Farmstand came through again with another excellent recipe in their weekly email. A few weeks ago, after receiving eight Roma tomatoes (among many other treats) in my CSA, I opened my email to find Ann Karlen’s “tried and true” recipe for oven-dried tomatoes, just the guidance I needed to preserve these seasonal gems.
The recipe required six to eight hours of cooking, so I set the oven to 200ºF, as instructed, placed the prepared tray of tomatoes inside, and went to bed. I could not believe my eyes when I opened the oven door the following morning: The plump, juicy tomatoes had shriveled into desiccated, flat disks. Seeing the dehydrated tomatoes reminded me of lifting the towel from the bowl holding the first batch of bread dough I had mixed and kneaded on my own: Doubled in bulk, seemingly alive, the dough — the transformation of the dough — inspired true amazement.
I had to try one right away. To my surprise, this withered red package tasted incredible! Unable to resist storing my homemade “sun-dried tomatoes” — my intention when I set out to make them — I assembled a little bruschetta. On a toasted baguette from Metropolitan Bakery, topped with a slice of mozzarella from Claudio’s and a basil leaf from the farmstand, these tomatoes make a delectable appetizer — the most coveted tastes of summer concentrated in one bite.
Oven Dried Tomatoes
- Prep Time: 10 minutes
- Cook Time: 12 hours
- Total Time: 12 hours 10 minutes
- Yield: Varies
Print Recipe
Pin RecipeDescription
Plan ahead! These tomatoes cook in a 200ºF oven for 10 to 12 hours.
Ingredients
- 12 plum tomatoes
- kosher salt
- 1 baguette or other good bread
- olive oil
- good cheese cut into slices
- fresh basil
- sea salt for finishing
Instructions
- Preheat oven to 200ºF. Halve each tomato lengthwise through the stem. Arrange the tomatoes, cut side up, side by side on a rimmed cookie sheet. (Tomatoes should not be touching one another.) Sprinkle each tomato lightly with salt.
- Place in the oven and bake for six to eight to twelve hours—tomatoes should be shriveled, but not dry and brittle. The tomatoes should still feel flexible when removed from the oven. Remove tomatoes from the oven, and let cool completely before storing. Store in a glass jar. Moisten with olive oil if tomatoes are too dry. The tomatoes will keep indefinitely.
- For the toasts, preheat the oven to 400ºF. Slice the bread into ¾-inch thick rounds, drizzle with olive oil and bake until golden (or fry in a skillet), about 10 minutes. Remove from the oven and let cool. Top each bread slice with a piece of cheese, a few oven-dried tomatoes and a few small leaves of basil. Taste. Season with a pinch more salt if necessary and a splash of vinegar if you wish. Serve.
- Category: Condiment
- Method: Oven
- Cuisine: Italian, American
Keywords: tomato, oven, dried, summer, fall, toast
Anne Murphy says
These are simply amazing. Made them for Xmas eve party and they were devoured. Thanks – AGAIN – for another amazing recipe.
alexandra says
Wonderful to hear this, Anne!
jy2nd says
I do this every year, usually with my cherry tomatoes. Those only take about 2.5-3 hours. The last two years I’ grown Juliet tomatoes, which are either giant grape or mini plum tomatoes. 2.5 hours @ 200 with convection, then leave them in the cooling oven and they’re perfect. I put them up in jars, covered with olive oil and keep them in the fridge. A piece of summer when the cold winds blow.
alexandra says
I’m definitely going to try this with cherry tomatoes this year! And you are so right … so nice to find a piece of summer when the weather turns 🙂
Cheryl says
Alexandra!
You are Amazing. Thank you. I am on vacation and can’t wait to get home to try these wonderful recipes. Thank you!!
alexandra says
Awwwww thanks Cheryl … means a lot 🙂 🙂 🙂
jy2nd says
I should note that for long term storage you can vacuum pack the tomatoes and freeze the packs. You can put the tomatoes in oil after you open a pack.
alexandra says
Smart! Great tip.
regina says
Made it. loved, forgot to take a picture, Next time I´ll do
alexandra says
Yay! So happy to hear this, Regina.
Bryon says
I love your site and your recipes. Haven’t had a failure yet! I have a ton of heirloom tomatoes and am looking for ways to “preserve” them (and eat them of course!). Would you recommend using this technique with “normal” sized tomatoes or do you think there would be too much liquid?
alexandra says
Hi Bryon! So sorry for the delay here. I have never tried this with heirloom or “beefsteak” tomatoes, but I imagine it would work just fine. I think you’ll have to cook them longer. And I know: you have to do something to preserve those beauties! You could also simply roast them with olive oil and salt till they soften, then purée them into a sauce, which you could then freeze and use as you wish… that may give you more flexibility with what you want to do with them down the line.
Amelia says
If I wanted to store these for months, best to leave them in the cupboard or the fridge? I’ve already put them in olive oil.
alexandra says
I would do fridge or freezer. Yay!