How to Dry Tomatoes in the Oven

Photo by Lori K.
Adapted from thekitchn.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thekitchn.com

Ingredients

  • Makes 1 pound dried tomatoes

  • What You Need:

  • Ingredients:

  • 2

    pounds plum or Roma tomatoes

  • 1

    teaspoon kosher salt

  • 1

    cup olive oil

  • Equipment:

  • Chef's knife

  • Large bowl

  • Measuring cups and spoons

  • 2 to 3

    wire cooling racks

  • Aluminum foil

  • Rimmed baking sheet

  • 2

    pint glass jars

Directions

1. Prep the tomatoes: Rinse the tomatoes under cool water and pat dry. 2. Slice and core the tomatoes: Slice the tomatoes in half lengthwise and remove the core in each half by cutting a shallow "V" on either side of the core. 3. Remove the tomato pulp: Use a spoon to scoop out the tomato seeds and as much of the juicy pulp around the seeds as possible. 4. Season the tomatoes: Place the tomatoes in a large bowl, season with the salt, and toss until well-coated. 5. Hack a dehydrator: Arrange a rack in the lowest part of the oven, remove all other racks, and heat to 200°F or its lowest setting. Make 12 aluminum foil balls, each about the size of a golf ball, and flatten slightly. 6. Lay out the tomatoes: Lay the tomatoes cut-side up on 2 to 3 wire cooling racks, making sure they do not touch. Stack the racks on a rimmed baking sheet, using the foil balls as spacers in each corner between the racks. 7. Dry the tomatoes: Place the baking sheet and racks in the oven and dry until the tomatoes are shriveled around the edges but still plump, 4 to 6 hours. 8. Storage: Cool the tomatoes to room temperature. Transfer them to 2 pint jars (or other glass storage container), cover with the olive oil, and store in the refrigerator for up to 2 months.

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