Oven Dried Tomatoes


  • 20 roma tomatoes
  • 4 tbs fresh thyme, removed from stem and chopped
  • 4 tbs extra virgin olive oil
  • kosher salt and fresh cracked black pepper to taste
This is a wonderful technique for bringing out the unique flavor in Italian tomatoes.
  • Pre-heat oven to 250 degrees.
  • Quarter tomatoes lengthwise and lay skin side down on a rack in a baking tray.
  • Sprinkle with salt, cracked black pepper and thyme.
  • Bake for 2 and 1/2 hours.
  • Check occasionally to make sure tomatoes do not burn.
  • Toss in oil and cool before packaging into sterilized jars and sealing.
  • Refrigerate for 24 hours before serving.
  • Note: To sterilize jars, rinse then thoroughly with boiling water, invert then drain, then place in a very slow oven to dry completely.
  • Do not dry with a towel.
  • Alternatively you may keep in an airtight container in the fridge for up to 7 days.

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