fbpx

Homemade oven-dried tomatoes Fast2eat

Homemade oven-dried tomatoes Fast2eat
Jump to Recipe

Ready to Get Cooking?

Welcome to Fast2eat! If you’re looking for easy-to-prepare, nutritious, delicious, and Fast-2-eat recipes, then you’re in the right place.

Let’s be honest—store-bought sun-dried tomatoes tend to be a bit leathery and tough, without much flavour. They seem like a faded, desiccated memory of tomato rather than a fragrant, intensified taste of summer days. On the other hand, homemade “sun-dried”1 tomatoes are another thing entirely: fragrant and chewy but not tough, with complex, concentrated tomato flavour and a slight sweetness.

Slow baked in the oven makes these oven-dried tomatoes the best. Drizzle with olive oil, toss with spices to make the perfect appetizer or side dish.

Not a labour-intensive process, but certainly a lengthy one. Of all the methods for preserving tomatoes, drying them in the oven is the least fussy. Plus, drying preserves their sweetness and flavour best. And these flavorful little gems cost so little when made at home; it’s worth the time they need to achieve that chewy, raisin-like texture.

One thing I can guarantee is the appetizing fragrance in your house of tomatoes slowly roasting to dried perfection, especially if you choose to season them with garlic and herbs.

In the meantime, think of all the tomato bread, salads, pizzas, pasta, pesto and sauces you’ll be able to make once they’re done. It’s tempting to prematurely devour those tiny little sweeties, hot, pungent, sweet & salty with good virgin olive oil as they are, spread on crackers or toasts.

Here are other mouth-watering Tomato Recipes you should also make (and eat):


Did You Make This Recipe?

I love seeing your take on my recipe!

Comment below with your experience, snap a pic, use #fast2eat and tag us on

Instagram, Facebook, Pinterest and Youtube.

Thank you so much for reading, commenting, following and sharing.

Homemade oven-dried tomatoes Fast2eat
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Slow baked in the oven makes these oven-dried tomatoes the best. Drizzle with olive oil, toss with spices to make the perfect appetizer or side dish.
Servings: 5 people
Author: Susana Macedo

Ingredients

Step 1

  • 1 Kg Tomato - firm ripe Roma*– about 10 tomatoes
  • 2 tbsp Sugar
  • 1 tsp Salt

Step 2 (seasoning)

  • ¼ cup Olive oil - extra virgin
  • 1 tbsp Minced Garlic - Or sliced cloves
  • Black pepper - Ground - optional – or hot pepper flakes if desired
  • Fresh herbs - (**optional for seasoning: dried and/or fresh basil, dried oregano, dried thyme, sage, parsley)

Step 3 (packing)

  • Olive oil - (More for packing into a jar, if desired)

Instructions

Step 1

  • Wash all whole tomatoes thoroughly under clean, running water.
  • Cut out the stem and scar and the hard portion of the core lying under it.
  • Cut the tomatoes in half through the equator (not through the stem).
  • Remove the seeds and gelatinous pulp.
  • If the tomato is more than about 2 inches long, cut it in quarters.
  • Make a small slit with the tip of a sharp paring knife in the back (peel side) of each tomato half to help them dry.
  • Place tomato pieces into a Strainer, toss with salt and sugar and wait about 30 minutes to drain off liquid.
  • Preheat the oven to 350 F (180 C).
  • Arrange the tomatoes in a single layer, with the cut surface up, on lightly greased (drizzle with a little olive oil) non-stick baking & cookie sheets (glass, ceramic or porcelain dishes are OK.) Do not use aluminum foil or aluminum baking sheets as the acid in the tomato will react with the metal.
  • Make sure there is a bit of space around each tomato and that they're not touching so they can dry evenly.
  • Place baking sheet in the middle of the oven for 1 hour. There will be lots of water.
  • Remove from oven and place them carefully into a Strainer or colander (or directly to another clean baking sheet). Wash the baking sheet (it’s the most important step for the success of the recipe).
  • Reduce the oven temperature to 320°F (160°C).
  • Return the tomatoes to the baking sheet and arrange them in a single layer, with the cut surface down.
  • Leave them another 1 hour and repeat the process to remove the water, transferring them to a clean baking sheet.

Step 2 (seasoning)

  • Arrange the tomatoes in a single layer, with the cut surface up.
  • Blend olive oil, salt (if needed), pepper, herbs and garlic in a small bowl. Sprinkle tomatoes with the seasonings, generously.
  • Reduce the oven temperature to 300°F (150°C). Resist the temptation to use a higher temperature to speed up the process, as then you'd be cooking the tomatoes instead of drying them.
  • Leave until the tomatoes are dehydrated and a bit leathery, but not hard, brittle, or crispy. They should still be somewhat chewy and flexible.
  • Check them every hour during drying.
  • Tip: It depends on how dry they already are. After 1 hour with the seasoning, 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.
  • If it is not ready, continue to dry, turning the tomatoes every hour and gently pressing flatter and flatter until tomatoes are dry.
  • Depending on your tomatoes and oven, this can take anywhere from 3 to 5 hours, including the 2 hours from step 1. They are done when they are dry but still pliable, when the tips are rounded. The texture is about that of a dried apricot. If dried too long, they become tough and leathery. If not dried long enough, they will mold and mildew, unless packed in oil. So watch them carefully while they dry.
  • Be aware that not all of the tomatoes will dry at the same rate. They do not all have the same amount of moisture, nor do they experience the same temperature and air circulation while they are drying. Try to remove them on an individual basis before they become tough.

Step 3 (packing)

  • In a bowl, toss the dried tomatoes with olive oil, minced garlic (if desired), salt (try it before; usually there is no need to add more), fresh and/or dried herbs and black or hot pepper flakes if desired.
  • Cool thoroughly and Store these tasty gems under olive oil in a very clean, very dry jar or container in the refrigerator for up to a week*** or in the freezer for up to 6 months.

Notes

1 Sun-dried tomatoes are so named because they are, of course, dried in the sun. Although this is not difficult, the trouble with making them at home is that many of us do not have the abundant outdoor space required or the time necessary, or perhaps we lack consistent, strong sunshine, or live in highly polluted cities or bug-infested areas where drying food outdoors is not the best idea. The solution? You can easily dry them in your oven. Oblong tomatoes like Roma, or flavorful cherry tomatoes, work best.
*I suggest using Roma or Plum tomatoes because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe. The only difference it makes is in the drying time because naturally, bigger, thicker tomatoes take longer than small ones. Depending on the thickness of the fruit and the oven heat, you’ll need between 3 and 8 hours.
**The dried herbs in the recipe are optional; however, I recommend using them.
***Sun-Dried Tomatoes Warning: While dehydrated food does keep far longer, it can still spoil, as they still have some moisture inside, so they will get mouldy when stored longer without submerging them in oil. Your sun-dried tomatoes should last up to seven months when stored under proper conditions. The end product of sun-dried tomatoes must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth. For longer storage, place them in a jar tightly packed and cover them with olive oil. Oil-packed sun-dried tomatoes with fresh herbs or garlic added must be refrigerated after opening. Do not eat sun-dried tomatoes with signs of rot or mould.
During the drying process, tomatoes can lose anywhere from 88 to 93% of their original weight. The ideal is to triple the recipe because 1 kg (2 Lb) tomatoes are too little; you’ll get about 100-130 g (3.5-4.6 oz). From 4 kg (8.8 Lb) of fresh tomatoes, I’ve got 500 g  (1 Lb) of dried ones.
The Origin of Sun-Dried Tomatoes
Drying is a traditional Italian way of preserving an abundance of ripe summer tomatoes so that they can be enjoyed throughout the rest of the year; this is particularly popular in the southern Italian regions of Calabria and Puglia. Italian cooks fill sheet pans with halved tomatoes and place them on the roof of their house to dry for several days in the blazing-hot Pugliese sun.

Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made by using these links don’t cost any extra and provides Fast2eat with a few pennies to keep the lights on.”

Check out Amazon deals and special discounts for Fast2eat readers.

Amazon.caCheck out deals in Canada
Amazon.comCheck out deals in US
Course : Appetizer, Side Dish
Cuisine : American, Brazilian, Canadian
Keyword : Easy, Homemade oven-dried tomatoes, Low carb, oven-dried tomatoes, Recipe, sun-dried tomatoes in the oven

Nutrition

Calories: 155kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 476mg | Potassium: 486mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1666IU | Vitamin C: 28mg | Calcium: 25mg | Iron: 1mg
Remember to follow usSnap a pic, use #Fast2eat and tag @Fast2eatca on Instagram.
Share on Facebook Share on Twitter

go to top

Check out what I’ve been busy cooking!

Latest Recipes

Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes and broccoli Fast2eat
This Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes, and broccoli is a restaurant-quality meal that you can easily make at home with minimal ingredients and maximum flavour!
Check out this recipe
Sun-Dried Tomatoes, Ham & Cheese Omelette Fast2eat
This is everything an omelette should be and more, with the condensed flavour of the chopping Homemade oven-dried tomatoes, Turkey deli ham, Broccoli, and lots of cheese for a little extra delicious flavour.
Check out this recipe
Chicken Breast with Pesto, Tomato and Cheese Fast2eat
This is SOOOOOO good… absolutely delicious! And not only is it a flavour bomb, you won’t believe how easy this beautiful dish is to make, all in one pan!!!
Check out this recipe
Slow-Roasted Tomato Fast2eat Recipe
Basically, tossing them in olive oil, dusting with a bit of salt, garlic and herbs, and baking at a low temperature for an hour – makes them unbelievable.
Check out this recipe
Tomato Dehydrated with Pink Salt Fast2eat Recipe
The secret is in the dehydration, made with Himalayan pink salt, and also the combination of the Bocconcini in pesto sauce with the savoury.
Check out this recipe
Caprese Salad with Balsamic Reduction Fast2eat
Caprese Salad with Balsamic Reduction is a mouthwatering summer favourite. Sweet ripe tomatoes with pillowy soft mozzarella and fresh basil drizzled with a delicious balsamic reduction that you can make ahead of time or if you don’t have time, pick one up at the store.
Check out this recipe
Guacamole Fast2eat
This quick and easy guacamole recipe will take you less than 5 minutes to make. Fresh, healthy, easy, delicious and authentic! The best guacamole doesn’t contain fillers and unnecessary ingredients, just keep it simple: All you need is ripe avocados, salt, a squeeze of lime, onions, chiles (or black pepper), cilantro, and some chopped tomato. Serve it as a dip at your next party or spoon it on top of tacos or fajitas for an easy dinner upgrade.
Check out this recipe

Want More? Check Out My Cookbooks!

Did you know you could make more than bread in the bread machine? My cookbooks will walk you through how you can make pizza dough, pasta, cake, and of course, bread in a bread machine. With over 130 recipes, there is something for everyone!

Don’t have a bread machine? No problem! The book contains a guide to convert all bread machine recipes to manual recipes. The guide also allows you to convert manual recipes you may already have to bread machine recipes.

Check out “Bread Machine Foolproof Recipes” and “Bread Machine Tips and Tricks” on Amazon!

Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”


go to top

Hungry for more? Follow us on Social Media!

We post new recipes every Friday! Stay up to date by following us on

Instagram, Facebook, Pinterest and Youtube


All Your Favourite Recipes in One Place!

Become a member of Fast2eat and get these benefits:

  • Save, upload, and track all of your favourite recipes.
  • Plan your meal for the week with the Fast2eat Meal Calendar.
  • Create a full course menu for special events.
  • Personalize and create as many recipe collections as you want.
  • Generate shopping lists.

Join us for free by following us on Instagram, Facebook, Pinterest and Youtube!

go to top


Got a question or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback.

Get in Touch!

I look forward to hearing from you in the comments.

go to top

 
Comments

No comments yet.

 
Comments
 
error

Since you are here, can I ask a favour? It would be really nice if you could please share this recipe (or article) on your social media. It's just a couple of clicks for you… but it means the world to me. Please follow Fast2eat on Instagram, Facebook and Pinterest. Thank you so much!!!