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Easy Oven-Dried Tomatoes Recipe for Perfect Pantry Storage in Olive Oil

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This easy oven-dried tomatoes recipe preserves the fresh summer flavor of tomatoes by slow roasting them and storing in olive oil, perfect for pantry storage and enhancing many dishes.

Ingredients

Scale
  • 2 pounds fresh tomatoes (Roma or plum tomatoes preferred)
  • 1 cup extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon dried herbs (optional: thyme, oregano, or basil)
  • 2 fresh garlic cloves, thinly sliced (optional)
  • Freshly cracked black pepper to taste

Instructions

  1. Preheat your oven to 225°F (110°C).
  2. Wash and dry the tomatoes. Slice them in half lengthwise, or quarter if large. Remove most seeds with fingers or a small spoon.
  3. Place tomatoes cut-side up on a parchment-lined baking sheet, spaced evenly.
  4. Sprinkle tomatoes lightly with sea salt and dried herbs. Distribute garlic slices evenly if using.
  5. Bake slowly for about 1.5 to 2 hours, checking after 1 hour. Tomatoes should be shriveled but still slightly pliable, not brittle.
  6. Remove tray and let tomatoes cool completely to prevent condensation in storage jars.
  7. Transfer cooled tomatoes to a clean glass jar or container. Pour olive oil over them until fully submerged. Add freshly cracked black pepper if desired. Seal tightly.
  8. Store the jar in the refrigerator or a cool dark place. Let flavors meld for at least 24 hours before using. Optional: wait up to a week for maximum flavor infusion.

Notes

Rotate the baking sheet halfway through baking for even drying. Ensure tomatoes are cooled completely before submerging in oil to prevent spoilage. Use high-quality extra virgin olive oil for best flavor. Remove seeds to speed drying and avoid sogginess. Store refrigerated and submerged in oil for up to 3 weeks. Freeze for longer storage.

Nutrition

Keywords: oven-dried tomatoes, sun-dried tomatoes, tomato preservation, pantry storage, olive oil tomatoes, easy tomato recipe, homemade sun-dried tomatoes

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