Oven-Dried Tomatoes

Name: Oven-Dried Tomatoes
Ingredients: 2 pounds (900 g) small Roma or datterini tomatoes; 1/4 cup (60 ml) olive oil, plus more for packing; Salt

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Makes about 5 cups (380g) 1x

If you are desperate, you can do this with hothouse-grown Roma tomatoes, but they will not be as good as summer tomatoes—although drying will improve the flavor of a winter tomato immensely.

Units Scale

Ingredients

2 pounds (900 g) small Roma or datterini tomatoes
1/4 cup (60 ml) olive oil, plus more for packing
Salt

Instructions

Preheat the oven to 200°F (95°C).
Wash the tomatoes and slice them in half from stem to tail. Place them in a large bowl. Pour the olive oil over them, season well with salt, and give them a good toss. Lay the tomatoes out on two wire cooling racks, each set upon a baking sheet, with the cut side facing up. Drizzle them with the olive oil left in the bowl. Place in the oven and bake until dried but still pliable, 3 to 4 hours. Let cool.
Place the dried tomatoes in 2 or 3 sterile glass pint (480 ml) jars and cover with more olive oil. These can be stored in the fridge for up to 3 months (or frozen for longer, if you store them in plastic rather than glass). As you pull tomatoes from the container, make sure you always cover the remaining ones with more oil, if needed.

– Recipe from Sunlight & Breadcrumbs: Making Food with Creativity & Curiosity