Prep Time: 10 mins
Cooking Time: 3-4 hours
When I first learned about oven-dried tomatoes, I thought they were the same as sun-dried tomatoes. I was wrong. Sun-dried tomatoes tend to be chewy and tangy. These are delicious and so versatile. I put them in eggs, salads, pasta, and sometimes just eat them as a side dish.
These are great to make on a day when you are in the house for a while. Prep time for these is a quick 10 minutes and then they bake for hours.
Below is the base recipe. After making them once, you will find it is very easy to customize the recipe to your taste. This is truly one of those recipes you can make differently every time until you find that perfect combination you love. My husband and I both make these. He likes to cut the tomatoes thick, about 1/4" and I cut slice them much thinner. He also adds much more Italian seasoning than I do, but I add fresh garlic. These can be baked until soft or crispy. Either way, they are always delicious!
2 lbs plum tomatoes
1/4 cup olive oil
3 Tbsp kosher salt
3-5 fresh garlic cloves
Italian Seasoning (to taste)
Preheat the oven to 250°.
Slice the tomatoes lengthwise, 1/8-1/4" thick. Arrange in a single layer on a cookie sheet. (Use more than one sheet, if necessary).
Sprinkle with salt and let it sit for 20 minutes.
Mince garlic and spread across all tomatoes.
Sprinkle Italian Seasoning, to taste.
Drizzle olive oil over all the slices.
Bake for 4-6 hours, until tomatoes reach their desired crispness.
Serving and Storage
These can be served straight out of the oven or they can be stored for another day. If storing, let them sit out for a time and serve them at room temperature.
To store, wait until they have cooled and then place them in a jar or plastic container, filled with olive oil. You can add additional spices (bay leaves, garlic, etc.) to the olive oil to enhance the flavor during storage.
Photo Credits: Pixabay