Savory Oven Dried Tomatoes (and a quick tomato tart recipe)

August 27, 2012

There are certain foods I count on to take me through the dreary winter months.  Summer tomatoes are without a doubt on the top of that list.  We are not fantastic tomato growers, but each year I scan the plant sales and farmers’ markets for ten or so tomato plants to sink into our backyard garden.  At least one of those plants must be a Principe Borghese.  This heirloom tomato is a bit larger than a grape tomato and bred to be dried,  If you cannot find that variety, any Roma type or smaller tomato will do. While I have sliced and tossed these beauties into my dehydrator, I much prefer to dry them in the oven.

Savory Oven Dried Tomatoes are unlike the brittle sun-dried tomatoes found in stores.  They are dehydrated only to the point that their juices intensify and the flesh develops a slight chewiness.   Because they still have some moisture to them, they are not shelf stable and must be kept in the refrigerator or freezer. Dry a few baking sheets worth and enjoy them through the winter.  These oven dried tomatoes taste great in any number of dishes.  Toss them on pizzas or into a simple pasta dish, lay them  in frittatas, or on a simple Oven Dried Tomato and Goat Cheese Tart.

Savory Oven Dried Tomatoes

2 pounds tomatoes (preferably a smaller drying variety- try Principe Borghese or Roma)

2 tablespoons olive oil

sea salt

coarse ground pepper

Preheat the oven to 275 degrees.  Wash the tomatoes and cut them in half from stem end to tip.  Toss them in the olive oil.  Spread the tomatoes over a sheet pan lined with a baking mat or parchment.  Arrange them so the cut side is up and they are evenly spaced.  Sprinkle salt and pepper to taste over the top.

Slide the baking sheet in the oven and bake until the tomatoes are chewy, but not crisp, approximately one to two hours depending on the size of the tomatoes and the amount of moisture in them.  Remove the sheet from the oven and allow to cool.  Keep tomatoes in an air-tight container in the refrigerator for a few days or in the freezer for up to 6 months.

Oven Dried Tomato Tart

For the tart: Brush puff pastry with garlic infused oil.  Season with salt and pepper.  Cut the pastry into the desired shape and then prick the middle of the tart a few times with a fork to prevent the pastry from puffing under the toppings.  Put down a layer of goat cheese, then top with Oven Dried Tomatoes.  Sprinkle some fresh basil or oregano over the top and bake for 15 minutes at 400.  Serve immediately or cool on a rack until serving time

Print this recipe: Savory Oven Dried Tomatoes

You may also like:

Cannellini Beans with Tomatoes and Greens

Fresh Tomato and Basil Soup

Chunky Garden Salsa


One Response to “Savory Oven Dried Tomatoes (and a quick tomato tart recipe)”

  1. Hannah Says:

    Dried tomatoes are completing addictive! I find we eat them all before I can freeze any. I’ll have to make some once school begins and no fingers are around to nibble them so we can enjoy them in the winter. Your tarts are beautifully rustic and very appealing.

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