Oven-Dried Tomatoes

  • Rating:


2 lbs plum tomatoes
1 tbsp evoo
1/2 tsp sea salt


Preheat oven to 350°F.  Line a baking sheet with parchment paper or foil.

Cut the tomatoes lengthwise in half and using your fingers, scoop out the seeds and pulp. 

Toss the tomatoes with the evoo and salt in a bowl, then arrange cut-side down on the baking sheet.

Bake the tomatoes for 30 minutes, until the tomato skin begins to shrivel.  Remove from oven and let cool slightly.  Reduce the oven temperature to 250°F.
Carefully pull off the tomato skins and discard.  Blot up any juices from the baking sheet using paper towels.  Roast the tomatoes for 1 1/2-2 hours, until the tomatoes are collapsed and slightly wrinkled but still moist.  Let cool.