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Oven Dried Tomatoes

Oven dried tomatoesThese oven dried tomatoes are delicious drained as an appetizer on toasted white bread or with cream cheese or ricotta cheese.


  • 2 lb plum tomatoes
  • Coarse sea salt
  • Freshly ground pepper
  • 1 tsp sugar
  • 2 tsp dried oregano
  • 2 cloves garlic, minced
  • ¾ cup olive oil

Makes 2 Jars (about 1 cup each)
Prep time: 15 minutes
Baking time: 2 hours
Calories per jar: About 650
Keeps for: 2-3 months


  1. Rinse tomatoes, cut into quarters, and remove seeds. Line 2 baking sheets lined with aluminum foil. Distribute tomatoes on baking sheets and season with salt, pepper, garlic, sugar and oregano.
  2. Dry tomatoes in the oven at 225°F (107° Celsius) for 2-2.5 hours, leaving the oven door cracked open. After 2 hours turn the oven off and leave for 1 hour. Then remove and let cool. Layer in sterilized jelly jars, cover with oil, and seal.

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