Oven Dried Tomatoes


These oven dried tomatoes are one of my favorite ways to enjoy an abundance of tomatoes from the garden. They remind me of a summer I spent in St. Leonard, which is supposedly the “Little Italy” of Montreal. I saw dozens of porches covered in tomatoes drying in the sun.

Since most of us don’t have perfectly sunny porches, this is a way to make the same flavor in your own kitchen. As the moisture dissipates in the oven, the tomato flavor intensifies, leaving you with the perfect accompaniment to salads and sauces.

Although they do spend a prolonged time in the oven, it is set to such a low temperature that it should not heat up the kitchen too much on a hot day.

Oven Dried Tomatoes

10-12 Roma tomatoes, cut in half and seeds removed
olive oil
kosher salt
freshly ground pepper
balsamic vinegar

Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Place tomatoes on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper, and vinegar, and place in the oven. Let dry in the oven for 2-6 hours, or until they reach the desired dryness.

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