Have you ever made oven dried / roasted tomatoes? Ohmyheavens, it’s time to talk about how to make your own. I have a huge bounty of ripe garden tomatoes and not enough time to make my favorite salsa recipe, so I’m doing the next best thing: I’m making oven dried tomatoes with olive oil and sea salt.
It’s the easiest possible way to utilize your fresh garden stock while pimping your pantry for the Winter. And the dividends are insanely delicious.
Here’s the recipe for making your very own dried tomatoes!
- 2 lbs fresh tomatoes
- 4 tablespoons extra virgin olive oil
- non-stick vegetable spray
- sea salt
- Preheat oven to 200 degrees Fahrenheit.
- Wash + dry tomatoes.
- Slice tomatoes into wedges, approx. 4-6 per tomato.
- Spray cookie / baking sheet with non-stick spray.
- Arrange tomatoes in several lines across the pan, fitting in as many per sheet as possible.
- Bake in oven at 200 degrees for 4 hours.
- Remove from oven when dry but slightly chewy and cool.
- Store in freezer in airtight Ziploc bags.
- Add to soups + entrees all year long!
If you want, you can skip the salt and eat the dried tomatoes like any other dried fruit. Mine were so sweet after I dried them, I remembered tomatoes are actually fruits and not vegetables. In fact, I caught both of my kids sneaking them for snacks when I wasn’t looking. They’re seriously delicious.
Don’t be discouraged by how long the tomatoes take to dry in your oven! They’re a perfect project for a stay-at-home-weekend to cook in the background while you work on other projects. And they smell so delicious while they cook, all your friends and neighbors will be impressed with your mad cooking skills.