Oven Dried Tomatoes + Bruschetta


Plan ahead! These tomatoes cook in a 200ºF oven for 10 to 12 hours. 


  • 12 plum tomatoes
  • kosher salt
  • 1 baguette
  • olive oil
  • fresh mozzarella, cut into ½-inch thick slices
  • fresh basil


  1. 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.
  2. 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.
  3. For the bruschetta, preheat the oven to 400ºF. Slice the baguette into ¾-inch thick rounds, drizzle with olive oil and bake until golden, about 10 minutes. Remove from the oven and let cool. Top each baguette slice with a piece of mozzarella, a few oven-dried tomatoes and a few small leaves of basil. Serve.