Oven-Dried Tomatoes in Extra Virgin Olive Oil

Oven-drying tomatoes is a great way to concentrate the umami tomato flavors from the best selections you can find to the not-so-great selection you bought thinking it would taste a great as it looked. It’s also a smart option when you have a large selection of tomatoes that are very ripe, but you don’t have time to use them before they go bad.

Use the tomatoes to make pesto, to add to sauces; chop and mix in meatloaf, pasta salad, salad dressing; use on cheese and antipasto platters, or as a topping on flatbread or pizza. Makes a wonderful spread for grilled bread when mixed in ricotta or goat cheese!

Ingredients
• 2 lbs. any variety and/or color of tomatoes
• sprigs of fresh herbs such as oregano, marjoram, and/or thyme (lemon thyme is also an excellent choice)
• 1 – 2 tspns kosher salt
• 1 ½ cups TAO EVOO or infused olive oil of your choice such as Basil, Leek, Tuscan Herb, Milanese Gremolata or Lemon

  • Instructions
  1. Preheat the oven to 250 F
  2. Wash and dry the tomatoes
  3. Slice tomatoes in half to produce rounds
  4. Place rounds on parchment in a single layer, and then season with salt
  5. Bake the tomatoes for 4-5 hours in the 250-degree oven
  6. Cool tomatoes completely before sprinkling them with the fresh herbs
  7. Place tomatoes in clean/dry jars or containers with tight-fitting lids
  8. Cover the tomatoes completely with TAO EVOO or infused olive oil of our choice
  9. Keep covered and refrigerated for up to 3 weeks
Oven-Dried Tomatoes in Extra Virgin Olive Oil
Oven-Dried Tomatoes in Extra Virgin Olive Oil
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Oven-Dried Tomatoes in Extra Virgin Olive Oil
Oven-Dried Tomatoes in Extra Virgin Olive Oil
Votes: 0
Rating: 0
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Rate this recipe!
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