Oven/Sun-Dried Tomatoes, are slow baked in the oven, just as delicious as the traditional under the sun type! Drizzled with Olive oil and tossed with spices to make the perfect Appetizer or Side Dish. Or why not add some to pasta or pizza? So good.
When I first came to Italy and tried these delicious Oven Dried Tomatoes I knew they would become one of my favourite ways of using up my summer over-load of tomatoes. All summer long I would receive bags of tomatoes from my mother-in-law and now my sister-in-law. Tomatoes! What can’t they do?
Different ways to use them
- Top some on a Pizza
- Chop them up and toss with your favourite al dente pasta
- Use them in a frittata
- Eat them on your a slice of Italian Crusty Bread
- Top them on a simple Bruschetta
- Never throw out the olive oil that lovely taste is perfect for dipping and using in salads.
How to make them
Slice tomatoes lengthwise and place on lightly greased (drizzle with a little olive oil) baking sheet. Bake in the middle of the oven for a short period of time at a higher heat, then lower the heat and continue to bake for approximately for approximately 1- 1 1/2 hours.
At this point the tomatoes should be dried, remove from oven and let cool.
Move to a clean bowl and toss with dried olive oil, chopped garlic and spices. Serve over fresh Italian crusty bread or use in your favourite recipes.
Delicious Sun-Dried Tomato Recipes
Spaghetti with Sun Dried Tomatoes and Pancetta
Italian Sausage Artichoke Cheese Pizza (& Sun Dried Tomatoes)
When my mother-in-law was well she would actually sit the tomatoes out to dry in the sun, just thinking about that makes me want to try it again myself.
Are tomatoes good for you?
Yes they are they are a source of the antioxidant lycopene, which is considered a healthy benefit for reducing the risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.
How to make them the Traditional way
- Place the tomatoes cut side up on a grid and sprinkle each tomato with a little salt (salts speeds up the drying process)
- Cover with netting to guard from dust and insects
- Place the tomatoes under direct sun light.
- Remember to bring the tomatoes into the house in the evening (evening moisture should be avoided)
- Repeat the procedure for approximately 7 days
- Carefully turn the tomatoes once a day to allow for a fast and even drying
- These Sun Dried tomatoes will be ready when they are dried and wrinkled
- Tomatoes can be conserved in olive oil or placed in an air tight bag and frozen
So what’s almost as good as that? The oven! Faster than waiting around for a week! 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.
Any leftovers should be stored in a clean jar with a lid, be sure to cover them completely with olive oil, check to make sure that they remain under oil periodically. They will keep up to a week in the fridge.
Yes you can, once they are dried and cooled from the oven (without olive oil & spices) place them on a parchment paper lined cookie sheet and freeze until firm, about 2 hours, then move to a freezer safe bag or container. They will keep for up to 3 months in the freezer.
The best tomatoes to use are Roma, San Marzano, or smaller tomatoes such as grape or cherry tomatoes. Without moisture, the flavour is heightened which increases the taste in the dish.
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. I hope you enjoy these Oven/Sun-Dried Tomatoes and Buon Appetito!
Italian Oven/Sun-Dried Tomatoes
- 20 or more tomatoes (Roma/marziano ripe)
- 4-5 tablespoons olive oil*
- 2 cloves garlic chopped
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 4-5 sprigs chopped fresh Italian parsley
- 3 -5 fresh basil leaves chopped
- 1-2 pinches hot pepper flakes if desired
*more for jarring.
- Pre-heat oven to 400F (200C). Drizzle a 1-2 cookies sheets with 1 tablespoon of olive oil.
- Slice tomatoes lengthwise and place on the prepared cookie sheet. Bake in the middle of the oven for 20 minutes, then lower the heat to 300F degrees (150C) and continue to bake for approximately 1- 1 1/2 hours. At this point the tomatoes should be dried, if not continue to bake until they are, remove from oven and let cool
- Move to a clean bowl and toss the 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 or use in your favourite recipes. Enjoy!
Republished from January 5, 2017.
Hi. I made these and we love them so much that we’re making them once a week! Thank you so much. Can you let me know how long they’ll last in the fridge? I’m thinking of making a huge batch, of covering them in oil and putting them in sealed jars so we always have them but unsure of the shelf like
Hi Leena, so the dried tomatoes in oil can be kept for about 3 months, as long as the sealing has been done correctly and the jars are stored in a cool, dry place, away from light and heat. If you are sealing them then it is advised to wait at least a week before consuming the tomatoes. Once each jar has been opened, store it in the refrigerator and eat within 3-4 days at most, be sure to add olive oil to keep the tomatoes always covered. Hope this helps.