Homemade Oven Dried Tomatoes, slow baked in the oven makes these Oven Dried Tomatoes the best. Drizzle with Olive oil, toss with spices to make the perfect Appetizer or Side Dish.
When I first came to Italy and tried these delicious Sun Dried Tomatoes I knew they would become one of my favourite ways of using up my summer over- load of tomatoes. I have to say, many times over the summer and into the fall these have become a lunchtime and dinnertime favourite.
On my return from Canada, I received a late summer bag of tomatoes from our summer vegetable garden.
In a few days ago we will pull up all the tomato vines, then my husband will till the soil and once again we start planting our winter vegetables, broccoli, broccoletti and cauliflower, just to name a few.
Every time a new veggie season arrives I think of how much I love that season the best.
When my mother-in-law was well she would actually sit the tomatoes out to dry in the sun, it would take the whole day. Well, sorry to say I don’t have the time or the patience for an all day dry out.
So what’s almost as good as that? The oven! Faster than waiting around all day! It takes about an hour or two. And you will basically have the same results.
These lovely Homemade Oven Dried Tomatoes are tossed with olive oil and fresh spices, so tasty. My husband loves these tomatoes on some crusty Italian bread.
These would be great as an appetizer or side dish or even tossed with some Pasta or how about Pizza? Add a nice glass of Italian wine and these oven dried tomatoes become a fast and easy meal to serve at dinnertime.
I usually make this recipe when we have friends over, in fact my husband’s best friend loves them so much he’s always the one who finishes them if everyone else is too full to eat the leftovers. So enjoy these Dried Tomatoes and Buon Appetito!
Oven dried tomatoes
- 20 or more plum ripe tomatoes (Roma)
- 4-5 tablespoons olive oil 52-65 grams
- 2 cloves of garlic chopped
- 1/2 teaspoon salt 2 1/2 grams
- 1 teaspoon oregano 3/4 grams
- 4 or 5 sprigs chopped fresh Italian parsley
- 3 -5 fresh basil leaves chopped
- pinch or two hot pepper flakes if desired
Pre-heat oven to 400 (200 celsius)
Slice tomatoes lengthwise and place on lightly greased (drizzle with a little olive oil) baking sheet. Bake in the middle of the oven for 20 minutes, then lower the heat to 300 degrees (150 celsius) and continue to bake for approximately 1- 1 1/2 hours. Tomatoes should be dried, remove from oven and let cool.
In a bowl toss the dried tomatoes with olive oil, chopped garlic, salt, oregano,fresh chopped parsley,chopped fresh basil leaves and hot pepper flakes if desired. Serve over fresh Italian crusty bread. Enjoy!