These are just a delight to have around. So good cooked into stuff, but also just so good as a salad topping, avocado toast topping, cracker + cream cheese topping… I could go on. I don’t even remember where I originally read you could do this so many years ago, but I remember the recipe said to roast for 200 degrees for 8 hours.
Well, first time I tried that the tomatoes burned by the time I woke up (yes, I like to cook while I sleep. We’ve established this).
When I got more into the 175-180 range (yes, I used an extra oven thermometer each time), I could really slow roast these puppies the right way. However, I never left them while I slept again. I check them every 2 hours nowadays until they get closer to the look and feel I want (which is totally up to your preference for dried tomatoes here). Then I check them about every 30 minutes until I’m truly happy. Sometimes I like them chewier, sometimes I like them crispier. I sneak one and try it every so often as they’re nearing the finish line to decide when to pull them out for good. They will get a little crispier after they cool, too.
Make 2 – 4 pans of these bad boys at a time – they keep for at least 2 weeks in a jar or plastic bag right on the counter. Do they last longer? I haven’t had them around long enough to find out.
Brookey straw product placement. 
Almost done. 
Donezo.
These aren’t IC-friendly for most (if you’re eliminating on the IC diet, you’ll figure out pretty quick if tomatoes are one of your triggers). But, I wrote this up before I was diagnosed. Currently still working through my backlog here.
But, you know what. I’ll probably still make these for Kerry. They’re so shamefully easy and make the house smell incredible. They add so much flavor to his food. When I’m making us mini quiches nowadays, I pop 1 to 2 dried tomato halves right on top of half the quiches. He loves it, so why not. Meanwhile I feel like a total boss having yet another cool jar of homemade ingredients on my counter for tinkerin’.
Oven-Dried Tomatoes
Zingy, tangy, and a full rich depth of flavor behind that. These have been described to me as “vegetable bacon” and “umami bombs.” Vegan, gluten free, so so simple big flavor. As minimal prepwork as it gets. Truly a set it and forget thing.
4
servings5
minutes8
hoursIngredients
2 pints cherry tomatoes
2 tablespoons olive oil
3/4 teaspoon kosher salt
1 teaspoon dried oregano (or basil, or both, or whatever spice(s) you like with tomato)
a few cranks of pepper on each pan of sliced tomatoes
Directions
- Preheat oven to 175. Line 2 sheet pans (1 for each pint of tomatoes) with nonstick foil. Yes, you need the nonstick stuff this time. I’m not playing.
- Slice all cherry tomatoes in half and scatter onto the 2 pans. Cover with olive oil and seasonings (1 tablespoon olive oil per pan) and toss lightly to distribute oil and spices.
- Roast for 6-8 hours, checking every 2 hours until the final hour – and then check at least once every half hour until they’re done to your liking. After you make this once you’ll have a much better idea of what you need to do re: your oven and preferences. This is different for everyone based on those two factos, plus your climate. I said 8 hours above so you won’t get mad at me.
- Use immediately in recipe (if you made a much smaller amount), or store in airtight containers or bags for later use.
Notes
- I’ve only tried keeping these around at room temperature and I’ve never had any problems with spoilage. Discard after 2 weeks or be brave and keep using them and leave me a comment to let me know how that went.
