Go Back

Oven-dried tomatoes in oil

Course Side Dish
Cuisine American
Keyword antipasti, refrigerator preserves, sun-dried tomatoes, tomato recipes
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Ripe tomatoes dried low in the oven with sugar, salt and thyme, then packed in olive oil with bay leaves.

Ingredients

  • 2 kg tomatoes ripe
  • 2 tsp caster sugar
  • 1 tsp thyme plus extra sprigs to garnish
  • 1 tsp salt
  • Olive oil
  • Bay leaves

Directions

  • Set wire racks on top of baking trays.
  • Cut the tomatoes in half and set them cut side down on the racks to drain for 30 minutes.
  • Turn the oven to its lowest setting (80C).
  • Flip the tomatoes over and sprinkle with salt, sugar, and thyme.
  • Dry them in the oven for about 6 hours, until dried, with the door propped open by a wooden spoon.
  • Fill sterilised jars with the tomatoes, pour in olive oil, and tuck in a sprig of thyme and a bay leaf.

Notes

Safety: dried tomatoes and herbs in oil are a botulism risk. Keep refrigerated and use within about 4 days, or freeze (extension/NCHFP guidance), unless following a tested acidified method; never store at room temperature. Dried tomatoes can be kept dry in an airtight jar and covered with oil only when serving.