OVEN “Sundried” Tomatoes
- 20m Prep Time
- 7h Cook Time
- 7h Ready In
Oven-dried tomatoes with garlic and herbs, preserved in olive oil. A versatile ingredient for Mediterranean dishes.
Ingredients
- ripe plum tomatoes
- 14.8 ml sea salt
- 6 clove garlic crushed
- 59.1 ml oregano chopped
- 29.6 ml rosemary chopped
- freshly ground black pepper
- extra virgin olive oil
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1581 mg
- Iron: 16.1 mg
- Magnesium: 235 mg
- Phosphorus: 1272 mg
- Potassium: 3500 mg
- Zinc: 9.77 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ripe plum tomatoes
- 14.8 ml sea salt
- freshly ground black pepper
- extra virgin olive oil
Prepare
- Crush 6 clove garlic
- Chop 59.1 ml oregano
- Chop 29.6 ml rosemary
Let's Cook
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Step 1.
Preheat the oven to the lowest heat setting (110°C/225°F/gas mark ¼ or lower if possible).
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Step 2.
Slice 2kg ripe plum tomatoes in half horizontally. Scoop out most of the seeds with a spoon.
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Step 3.
Sprinkle the cut sides of the tomatoes with 1 tbsp sea salt (preferably flor de sal). Place them cut-side down on a wire cooling rack and let stand for 30 minutes.
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Step 4.
Rinse the salt off the tomatoes under running water, then pat them dry with paper towels.
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Step 5.
In a small bowl, mix 6 crushed garlic cloves, 4 tbsp chopped oregano, 2 tbsp chopped rosemary, and freshly ground black pepper to taste.
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Step 6.
Sprinkle the garlic-herb mixture evenly over the cut sides of the tomatoes.
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Step 7.
Place the tomatoes cut-side up on a wire rack set over a roasting pan. Drizzle generously with extra virgin olive oil.
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Step 8.
Place the pan in the preheated oven and bake for 6–8 hours, until the tomatoes are thoroughly dried out but not burnt. Check occasionally toward the end.
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Step 9.
While the tomatoes are drying, sterilize a large jar by washing it in hot soapy water or running it through the dishwasher, then drying it in a low oven.
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Step 10.
Once the tomatoes are done, let them cool slightly, then pack them into the sterilized jar. Pour enough extra virgin olive oil over them to cover completely.
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Step 11.
Seal the jar and store in a cool, dark place for up to 6 months. After opening, refrigerate and use within 1 month, topping up the olive oil as needed to keep the tomatoes submerged.