Crispy Oven-Dried Tomatoes and Garlic

Author Notes

Drying these sweet little gemlike tomatoes instead of roasting them works something like culinary magic. Grape tomatoes on their own are good. Grape tomatoes seasoned with olive oil, salt and pepper, and slowly oven-dried along with thick slices of fresh garlic are pure magic. They become crispy, tangy, salty-sweet little morsels that are every bit as addictive as potato chips. I have been known to consume a good portion of the batch as it cools on the baking sheet, fresh from the oven.
Try them plain as a snack, toss a few into a salad or a pasta dish, chop them and add to a vinaigrette, or use them anywhere that you’d use sun-dried tomatoes. —Sandy Smith

Test Kitchen Notes

This cuter version of sun-dried tomatoes has a more delicate texture and flavor than dried plum tomatoes. I liked them warm just out of the oven, I liked them after they cooled down, and I loved them on my pasta salad. Also, the subtle smell and taste of garlic made the tomatoes even more interesting. This recipe is easy to follow and it makes me wonder why I have not dried my own tomatoes before. It did take my tomatoes double the amount of the suggested baking time to dry, but it was worth the wait. —Mi Budare