Oven-Dried Tomatoes

Oven-Dried Tomatoes

Preheat oven to 250’F. Une a large jelly roll pan with parchment paper. Set a metal cooling rack in the pan.

Cut each tomato in half lengthwise. With the back of a spoon or a melon baller, scoop out and discard the seeds and juice.

Place the scooped-out tomato halves into a large bowl. Toss with the minced garlic and oil. Sprinkle with a large pinch of salt.

Place the tomatoes cut-side-down on the prepared rack. Place them into the oven and allow them to dry for 4-5 hours. (If you do not have a rack you will need to turn the tomatoes after the first 2 hours to keep them from steaming.) They should be dried but not leathery.

Transfer the tomatoes to a container and cover. They will keep for J week in the refrigerator.


  • 10 ripe plum tomatoes
  • 4 cloves fresh garlic, minced
  • olive oil
  • coarse sea salt

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Recipe by Susie Fishbein