Author Notes
I prefer semi-dry tomatoes to fully-dried ones since they are a little softer and moister and therefore a perfect addition to grain salads, pasta, or pizza. You can use any size – from plum to cherry/grape tomatoes. Just keep in mind, the larger they are, the longer they have to dry in the oven. I am using small grape tomatoes in this recipe which are ready within 2 hours. —Ursula - Lil Vienna
Ingredients
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1 ¼ lb (570 g)
small grape tomatoes
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1/4 teaspoon
fine salt
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1/4 teaspoon
each: dried thyme, dried basil, dried oregano (optional but recommended)
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2 teaspoons
olive oil for brushing
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Olive oil for covering (optional, see note)
Directions
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Halve tomatoes lengthwise. If using larger tomatoes, cut out the core.
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Arrange the halved tomatoes over a baking sheet lined with parchment paper, cut sides up. (Do not use an aluminum baking sheet as the acid in the tomato will react with the metal.)
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Brush (or spray) lightly with olive oil. Sprinkle with salt, then with the dried herbs.
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Preheat oven. Bake for 2 hours at 300°F (150°C), until semi-dried. If I don’t need them right away, I turn off the oven and let the tomatoes sit in the oven to dry in the residual heat for another half hour (depends on how dry they already are).
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Store in the fridge for up to a week. (see note)
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NOTE: Store in a jar or container in the fridge for up to a week. Be aware, they still have some moisture inside so they will get moldy when stored longer without submerging them in oil. For longer storage, place them in a jar tightly packed and cover with olive oil. Add a garlic clove and more dried herbs (basil, thyme, oregano) if you like.
Austrian, Cookbook author, Journalist, Food blogger, Globetrotter, (Bread)Baking enthusiast, Recipe-tweaker, Chocolate-lover.
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