Easy Dried Tomatoes
Easy homemade dried tomatoes that have a deep and intense flavor! Perfect for pasta dishes, salads, sauce, or just as an appetizer!
Ingredients
- 5 large tomatoes or 7 small ones
- 1/4 tsp salt
- 1 tbsp olive oil
- 1/4 tsp oregano
- 1/4 tsp thyme
Instructions
- Preheat oven to 200°F (94°C) and line a baking sheet with parchment paper. Set aside.
- Cut the tomatoes into quarters, remove the core and discard. Scoop out the seeds and as much tomato pulp as possible.
- Transfer the tomato quarters to a large mixing bowl. Sprinkle with the salt, mix, and let it sit for 5-10 minutes. Tomatoes will release some of their juice. Then, drain them.
- Add the oil, oregano, and thyme and stir to coat. Place the tomato quarters cut-side up on the prepared baking sheet, ensuring the tomatoes don't touch each other.
- Bake for about 4 hours, or until the tomatoes have reduced in size. Let cool completely.
- To store: Place the dried tomatoes in a glass container and cover with canola or sunflower oil (olive oil would firm up in the refrigerator).
- Dried tomatoes stored in oil will keep for up to 6 weeks in the refrigerator.
Notes
- I don't recommend adding fresh herbs or garlic cloves to your dried tomato jar, as it will reduce the shelf life.