Oven Dried Tomatoes
Rebecca Pollock Eggleston
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- olive oil
- dried herbs
1Wash your tomatoes, cut them as needed. For cherry tomatoes, halve them lengthwise.
2Gently toss your tomatoes with a little olive oil, some sea salt (or your favorite kind of salt... I love a good smoked sea salt) black pepper, and dried herbs of your choice. It doesn't take much, those flavors will really absorb during drying.
3Spread them out, skin side down, on a parchment lined baking sheet.
4Bake at 225-250 degrees for as long as it takes. I've seen anywhere from 2 hours to 6 listed... depends on how dry you want your tomatoes and the size of the pieces.
5Store in a ziploc in the fridge, and uses as any other sundried tomato.