Oven Dried Tomatoes

This oven dried tomatoes recipe makes homemade quick sun-dried tomatoes in the oven. Made with just two ingredients, homemade oven-dried sun-dried tomatoes are preservative free, are vibrant in color, and have concentrated tomato flavor. In peak tomato season dry fresh tomatoes in the oven and then use later to add punch of flavor to any recipe.

Oven dried tomatoes freeze well and can also be canned for future use. Read on to know more.

Sun Dried Tomatoes

Sun Dried Tomatoes are plum Roma tomatoes slowly dried in sun until the most moisture of tomatoes evaporates, skin becomes leathery, and the flavor concentrates. These tomatoes are sweet, tart, packed with ton of flavor. Sun dried tomatoes will add a punch of concentrated tomato flavor to any stew, vinaigrette, or pasta.

I always keep a jar of Sun Dried Tomatoes in the pantry to add flavor to pastas and bring sweetness and color in Italian dressing. Store bought sun-dried tomatoes are also full of flavor but often lack the vibrant tomato color. This is why I started making homemade oven dried sun dried tomatoes. 

The homemade method does need time but it is so worth the wait as tomatoes dry super sweet, tart and beautiful in color. Homemade dried tomatoes are also clean to taste and have no artificial colors or preservatives. Pure bonus is the kitchen filled the aroma of slow drying tomatoes. Delish!

If you like tomatoes like I do, this recipe will become your favorite way to make oven dried tomatoes at home.

Ingredients:

To make sun dried Roma tomatoes in the oven, you will need following two ingredients:

1. Tomatoes
2. Salt

To preserve and to make seasoned sun-dried tomatoes, you will need:

1. Olive Oil
2. Garlic
3. Herbs such as Oregano, Thyme
4. Chili Flakes (optional)

It is very simple to make Sun Dried Tomatoes in oven. I start by preheating the oven at 170 degree Fahrenheit. Slice and season the tomatoes and place skin side down on baking sheet with rack. Bake tomatoes until tomatoes shrink in size, and skin is leathery.

Oven Dried Tomatoes Slicing:

For even oven drying, make sure to slice tomatoes in even thickness. Thin sliced tomatoes will dry few hour earlier than thick slices.

You can slice tomatoes in halves, quarters, or smaller. To ensure evenly thick slices, slice bigger tomatoes into small slices

Temperature for Oven Dried Tomatoes

I tried this recipe at various oven settings to find the optimum temperature for oven drying tomatoes. This is important because too high temperature will roast the tomatoes instead of drying. Also too slow temperature will nee way longer to get the desired result.

In my experience, 170 degrees to 190 degrees Fahrenheit temperature is perfect to make oven dried tomatoes. It is low and slow method which will dry tomatoes just like tomatoes dried under the sun.

Note: If tomatoes start to burn at edges it means the oven temperature is too high or tomatoes are too close to the oven heat. For better results, place rack in middle of the oven.

Preserve Dried Tomatoes for Later Use:

To store for later use, pack the dried tomatoes into a sterilized jar with lid. You can stack the dried tomatoes in a sealable plastic bag and store in freezer. Frozen oven dried tomatoes will keep for 5-6 months. Make sure to label the bag to consume while still fresh.

To store oven dried tomatoes preserved in oil, pack the tomatoes into a sterilized jar. Pack firmly and fill with olive oil covering one inch on top of the tomatoes. Push tomatoes in oil with back of a spoon to expel any trapped air. Seal tight and refrigerate for up-to 3 months. Or follow canning process to can for later use.

Tips for Success:

1. For better results and evenly oven-dried tomatoes, buy/pick similar size tomatoes and slice in same size. Or Slice large tomatoes into four pieces lengthwise.
2. Please note, oven drying tomatoes time may vary based on size of tomatoes i.e. medium/large/small, or slice size i.e. half or quarter, and oven's make and model. Fridge-cold tomatoes (not room temperature) will take additional 1-2 hours to dry. 
3. Bake Time: After first 8 hours of baking, check for done-ness, continue baking in 2 hours of increments, until tomatoes skin is wrinkled, leathery and most liquid has dried out.
4. For storage use sterilized and dried jar.
5. If preserving in oil, make sure to expel any air trapped in the stacked over dried tomatoes.  Store with at-least an inch of oil on surface on top of packed tomatoes. Refrigerate and use for up-to 3 months or use canning process to preserve for future use.
6. Overtime, preserved oil will pick lots of flavors from the dried tomatoes. Preserved oil can be used to make dressings, stir-fry vegetables, or pan sear poultry or meat.

To Make Oven Dried Tomatoes at Home:

1. Baking Sheets, two of half sheets or one full.
2. Baking Racks which help circulate the air to evenly dry tomatoes.
3. Oven gloves for handling hot baking sheet.
4. Parchment Paper (optional)

Friends, lock the sweetness of summer ripe tomatoes in a jar. The homemade oven-dried sun-dried tomatoes are preservative free, have no artificial colors, made with just two ingredients, vibrant in color and so much more flavorful than store bought. This recipe is truly worth time. A must try weekend project. You will love the flavor!