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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
Makes 1 small sheet
- 1 ¼ lb (570 g) small grape tomatoes
- 1/4 teaspoon fine salt
- 1/4 teaspoon each: dried thyme, dried basil, dried oregano (optional but recommended)
- 2 teaspoons olive oil for brushing
- Olive oil for covering (optional, see note)
- Halve tomatoes lengthwise. If using larger tomatoes, cut out the core.
- 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.)
- Brush (or spray) lightly with olive oil. Sprinkle with salt, then with the dried herbs.
- 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).
- Store in the fridge for up to a week. (see note)
- 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.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper