Sweet Oven-Dried Tomatoes
These homemade oven-dried tomatoes are sweet, delicious and addictive. Add to pastas, soups and sandwiches for an extra boost of flavour. For a quick appetizer, top toasted baguette slices with goat cheese, oven-dried tomatoes, basil and olive oil.
- 12 plum or Roma tomatoes
- Coarse kosher salt or sea salt, to taste
- 1 tbsp. chopped garlic
- 1 tsp. dried oregano
- Balsamic vinegar, for drizzling
- Olive oil, for drizzling
- Preheat oven to 175 degrees F.
Adapted from cbc.ca
Cut tomatoes in half, lengthwise. Gently squeeze out extra juice.
Add tomato halves, cut side up, to rack on parchment paper-lined baking sheet.
Sprinkle tomatoes with coarse salt, chopped garlic and dried oregano. Drizzle lightly with balsamic vinegar and olive oil.
Dry tomatoes in oven for 8 to 12 hours. The tomatoes should be dried but pliable and chewy like a raisin.
Store in fridge for up to 1 week or freeze for up to 1 month.