When tomatoes are coming in fast and furious from the garden or at the market, put some of those ultra-ripe tomatoes to excellent use by drying them in the oven. The low-temperature roasting dries them out a bit, intensifying their flavor beautifully. Serve them on their own sprinkled with salt, with pasta, or in other dishes suitable for "sun-dried tomatoes." You may also want to check out this step-by-step guide, with photos of How to Make Sun-Dried Tomatoes.
Note: Feel free to oven-dry more tomatoes than the recipe calls for, just make sure you have extra pans to spread them out on – the "drying" process works best when each tomato piece has a bit of space around it.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: About 2 cups
- 2 lbs. tomatoes
- About 1 Tbsp. olive oil
- Preheat oven to 200°F. Rinse tomatoes and dry them thoroughly.
- Hull or remove the core of each tomato. Cut small tomatoes into quarters and larger tomatoes into large bite-size pieces. If you want to leave them in larger pieces, prick the skin side a few times with a sharp knife to help them dry out evenly. In any case, remove and discard the seeds and any juice from the tomatoes.
- Spread the cut tomatoes on a large baking sheet, drizzle or spray with olive oil. Toss tomato pieces gently to coat them in the oil. Spread the pieces out as much as possible on the baking sheet or, even better, arrange them on a cooling rack set on the baking sheet for quicker and more even drying.
- Put the tomatoes in the oven and cook until edges curl up and tomatoes reduce in size by about 1/3, about 2 to 3 hours depending on how juicy the tomatoes were to start with. You can remove them now, in this plump-dry stage, or keep drying until they get much more dried out and leathery for longer storage, up to 8 hours depending on the ambient humidity and the juiciness of the tomatoes.
Dried tomatoes can be stored in the fridge or freezer, or covered with olive oil.