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Gallery Oven-Dried Tomatoes Credit: Mike Krautter Recipe Summary Servings: 4

Ingredients Ingredient Checklist 24 cherry tomatoes 8 to 10 plum tomatoes, cut in half 8 to 10 yellow, orange, red, or green tomatoes, cut into 1/4-inch-thick or thicker slices 1 tablespoon sugar Herbs, such as basil, oregano, or rosemary, to taste Salt and freshly ground black pepper

Cook’s Notes You can oven-dry any tomato variety; each of the quantities given generally fills 1 baking pan. Variations Lemon zest, thyme, rosemary, red-pepper flakes, or cayenne can also be sprinkled onto the tomatoes.

Gallery Oven-Dried Tomatoes Credit: Mike Krautter

Recipe Summary Servings: 4

Oven-Dried Tomatoes      Credit: Mike Krautter

Oven-Dried Tomatoes

Credit: Mike Krautter

Oven-Dried Tomatoes

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 24 cherry tomatoes 8 to 10 plum tomatoes, cut in half 8 to 10 yellow, orange, red, or green tomatoes, cut into 1/4-inch-thick or thicker slices 1 tablespoon sugar Herbs, such as basil, oregano, or rosemary, to taste Salt and freshly ground black pepper

Directions

Preheat oven to 250 degrees. Line a pan with parchment; for thinnest chips, use a Silpat baking mat. Arrange tomatoes, cut sides up, on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar and herbs; season with salt and pepper.

Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Transfer to a wire rack to cool completely. Store in an airtight container, refrigerated, up to 3 days, or frozen, for up to 6 weeks.

Cook’s Notes You can oven-dry any tomato variety; each of the quantities given generally fills 1 baking pan.

Variations Lemon zest, thyme, rosemary, red-pepper flakes, or cayenne can also be sprinkled onto the tomatoes.

Cook’s Notes

You can oven-dry any tomato variety; each of the quantities given generally fills 1 baking pan.

Variations

Lemon zest, thyme, rosemary, red-pepper flakes, or cayenne can also be sprinkled onto the tomatoes.

Reviews (21)

 Add Rating & Review     294 Ratings   5 star values:        27    4 star values:        36    3 star values:        139    2 star values:        75    1 star values:        17

Load More Reviews

Reviews (21)

Add Rating & Review     294 Ratings   5 star values:        27    4 star values:        36    3 star values:        139    2 star values:        75    1 star values:        17

Add Rating & Review

294 Ratings 5 star values: 27 4 star values: 36 3 star values: 139 2 star values: 75 1 star values: 17

294 Ratings 5 star values: 27 4 star values: 36 3 star values: 139 2 star values: 75 1 star values: 17

294 Ratings 5 star values: 27 4 star values: 36 3 star values: 139 2 star values: 75 1 star values: 17

  • 5 star values: 27 4 star values: 36 3 star values: 139 2 star values: 75 1 star values: 17

    Martha Stewart Member     Rating: Unrated       09/24/2009   Can anyone advise me on the proper way to store the oven-dried tomatoes once I've placed them in jelly jars of flavored olive oil, and for how long they can be safely stored?  

Martha Stewart Member     Rating: Unrated       10/03/2008   I halve and seed plum tomatoes and drizzle with oil, these go on a rimmed sheet in a low oven (about 250) for many hours til they are "dry"-most moisture is out and they are pasty. Freeze on a sheet and then transfer to a zipped freezer bag. A few in a sauce or on pizza are awesome with a burst of deep tomato taste. They last for months in the freezer. Enjoy!  

Martha Stewart Member     Rating: Unrated       09/28/2008   l have a lots of home grown tomatoes. l seeded tomatoes and wash dried with paper towels. Lay tomatoes meat on the cookies pan, set apart about 1 inch. Broid under high heat about 420 F approx.15 minutes- let cool. Dry the tomatoes (Broided) in the sun until totally dried . l make sun dry about 2 days in the sun. Save for cooking in the closed bottle for many months. l am Asian , my American husband said this is the sun dried tomatoes.  

Martha Stewart Member     Rating: Unrated       09/12/2008   I dry roma tomatos in a food dehydrator. I peel the tomatoes, cut in half, remove seeds, toss in olive oil, oregano, thyme, salt and pepper and placed in the dehydrator for around 16 hours. I then freeze them in zip lock bags to be used later in salads, pasta stirfry, spaghetti sauce, etc. I've used them out of the freezer for many months without noticing any loss of flavor.  

Martha Stewart Member     Rating: Unrated       09/12/2008   I have placed cherry tomatoes, halved and fresh from my garden, on the trays of my dehydrater and after drying throughly, vacum packed them with my food saver. I had dried tomatoes to add to sauces or shredded onto pizza, bread with parmesan cheese, or into tomatoe based sauces all through the winter.  

Martha Stewart Member     Rating: Unrated       09/11/2008   In my experience you do not need to use sugar. Also if you have a pilot light, you do not need to turn the oven on. I slice pieces 1/8 to 1/4 thick, place close together on screen(easy to make: small [filtered] screening, attach to a frame that is thick enough to allow air to circulate top and bottom) Put in direct sun, inside or out, cover with cloth and let dry until shriveled. Place in jars; put in frig. Mine last many months without any molding. You can drop into olive oil in a jar as well.  

Martha Stewart Member     Rating: Unrated       09/11/2008   I HAVE A SEEN IT ON TV HOW TO DRY TOMATOES YOU BRING A POT OF WATER TO A BOIL AND DIP THE TOMATOES IN THE HOT WATER FOR ABOUT 3 MINS. THEN PUT IN ICE WATER AND THEY WILL PILL EASY, SLICE IN THIN SLICES AND LAY ON PARCHMENT PAPER IN A PAN PUT IN THE OVEN ON 200* DEGREES AND LET DRY YOU CAN STORE IN A DRY PLACE OR FREEZE FOR A VERY LONG TIME.  

Martha Stewart Member     Rating: Unrated       09/11/2008   Does anyone know why these would only last in the freeaer for only 3 weeks? Why bother for only 3 weeks?  

Martha Stewart Member     Rating: Unrated       09/11/2008   You could probably can them. Canned goods generally last up to 1 year.  

Martha Stewart Member     Rating: Unrated       09/11/2008   I wonder if there is a way to dry them so they will last longer in the freezer at least. 3 weeks dried doesn't sound very long.

    Martha Stewart Member

    Rating: Unrated 09/24/2009

Can anyone advise me on the proper way to store the oven-dried tomatoes once I’ve placed them in jelly jars of flavored olive oil, and for how long they can be safely stored?

Rating: Unrated

Rating: Unrated 10/03/2008

I halve and seed plum tomatoes and drizzle with oil, these go on a rimmed sheet in a low oven (about 250) for many hours til they are “dry”-most moisture is out and they are pasty. Freeze on a sheet and then transfer to a zipped freezer bag. A few in a sauce or on pizza are awesome with a burst of deep tomato taste. They last for months in the freezer. Enjoy!

Rating: Unrated 09/28/2008

l have a lots of home grown tomatoes. l seeded tomatoes and wash dried with paper towels. Lay tomatoes meat on the cookies pan, set apart about 1 inch. Broid under high heat about 420 F approx.15 minutes- let cool. Dry the tomatoes (Broided) in the sun until totally dried . l make sun dry about 2 days in the sun. Save for cooking in the closed bottle for many months. l am Asian , my American husband said this is the sun dried tomatoes.

Rating: Unrated 09/12/2008

I dry roma tomatos in a food dehydrator. I peel the tomatoes, cut in half, remove seeds, toss in olive oil, oregano, thyme, salt and pepper and placed in the dehydrator for around 16 hours. I then freeze them in zip lock bags to be used later in salads, pasta stirfry, spaghetti sauce, etc. I’ve used them out of the freezer for many months without noticing any loss of flavor.

I have placed cherry tomatoes, halved and fresh from my garden, on the trays of my dehydrater and after drying throughly, vacum packed them with my food saver. I had dried tomatoes to add to sauces or shredded onto pizza, bread with parmesan cheese, or into tomatoe based sauces all through the winter.

Rating: Unrated 09/11/2008

In my experience you do not need to use sugar. Also if you have a pilot light, you do not need to turn the oven on. I slice pieces 1/8 to 1/4 thick, place close together on screen(easy to make: small [filtered] screening, attach to a frame that is thick enough to allow air to circulate top and bottom) Put in direct sun, inside or out, cover with cloth and let dry until shriveled. Place in jars; put in frig. Mine last many months without any molding. You can drop into olive oil in a jar as well.

I HAVE A SEEN IT ON TV HOW TO DRY TOMATOES YOU BRING A POT OF WATER TO A BOIL AND DIP THE TOMATOES IN THE HOT WATER FOR ABOUT 3 MINS. THEN PUT IN ICE WATER AND THEY WILL PILL EASY, SLICE IN THIN SLICES AND LAY ON PARCHMENT PAPER IN A PAN PUT IN THE OVEN ON 200* DEGREES AND LET DRY YOU CAN STORE IN A DRY PLACE OR FREEZE FOR A VERY LONG TIME.

Does anyone know why these would only last in the freeaer for only 3 weeks? Why bother for only 3 weeks?

You could probably can them. Canned goods generally last up to 1 year.

I wonder if there is a way to dry them so they will last longer in the freezer at least. 3 weeks dried doesn’t sound very long.

All Reviews for Oven-Dried Tomatoes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Oven-Dried Tomatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest