Oven Dried Tomatoes

1. 1

   Preheat the oven to the lowest heat setting (150-200u00b0F). The goal here is to dry the tomatoes slowly but surely.

2. 2

   Line a baking sheet with parchment paper. Arrange the tomatoes on top, cut side up. Sprinkle lightly with salt.

3. 3

   Bake the tomatoes until the edges have shriveled and the insides are still slightly moist but not juicy. Timing depends on the type and size of tomato; the drying will take anywhere between 2 and 8 hours.

4. 4

   Set the pan aside until completely cool and then transfer the tomatoes to a clean and sterilized jar. Add a few sprigs of dry herbs and a clove of garlic, if using, to the jar. Pour in olive oil, thoroughly covering the tomatoes to preserve them.

5. 5

   Store in the fridge for 4-6 weeks. Use up the remaining olive oil in dishes that can benefit from the savory tomato flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.