Oven-Dried Tomatoes

Name: Oven-Dried Tomatoes
Prep time: 5 min
Cook time: 4 h 30 min
Total time: 4 h 35 min
Yield: 18
Ingredients: 4 lb. ripe plum tomatoes; 2 tbsp. olive oil; Kosher salt and pepper; 4 sprigs fresh thyme; 5 cloves garlic

By The Good Housekeeping Test KitchenPublished: Jul 1, 2009

Kate Mathis

Yields:

Prep Time:

5 mins

Cook Time:

4 hrs 30 mins

Total Time:

4 hrs 35 mins

Cal/Serv:

Jump to recipe

Tomato season is the perfect time to make up a jar of these nature-sweetened jewels. You can dry a pound for $4.50, instead of spending $10 to $15 on store-bought — or even $20 for the imported ones, which tend to be mostly oil anyway. (Just pick a cool day or keep the air conditioning on — sun-drying is too hard to control.) Use them to brighten up spreads, pasta sauces, pizza toppings, and more.

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Ingredients

4 lb.
ripe plum tomatoes
2 Tbsp.
olive oil
Kosher salt and pepper
4
sprigs fresh thyme
5
cloves garlic

Directions

1. Step 1Preheat oven to 300°F. Line two 15 1/2" by 10 1/2" jelly-roll pans with parchment paper.
2. Step 2In large bowl, combine tomatoes, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Arrange tomatoes, cut sides up, on prepared pans. Scatter garlic cloves and thyme pieces over tomatoes.
3. Step 3Bake 4 hours and 30 minutes or until tomatoes have collapsed and begun to brown, rotating pans between racks halfway through baking.
4. Step 4Cool tomatoes on parchment on wire rack. Transfer to self-sealing plastic bag and store in refrigerator up to 1 week. (For longer storage, transfer tomatoes to jar with tight-fitting lid. Pour in enough oil to cover by 1/4 inch. Cover and store in refrigerator up to 1 month.)