We are in the middle of tomato season and you’re probably starting to wonder just how many fresh tomatoes a person can eat. Today’s Tomato Tuesday is Oven-Dried Tomatoes, an easy way to preserve some of today’s tomato harvest for the lean tomato-less months ahead. This recipe is from The Complete Robuchon — recently named by the Guardian as one of The 50 best cookbooks of all time.
This recipe takes 3 hours of low, slow roasting. I’ve seen recipes that take the roasting time down to 25-30 minutes by roasting at 350 and versions that tell you to cook the tomatoes low and all night.
Per tomato section:
Fleur del sel (salt)
1 Tbsp olive oil
1 clove garlic, crushed but not peeled
1 sprig fresh thyme
1. Preheat the oven to 170F. Bring 1 quart water to a boil. When it bubbles, boil the tomatoes for 1 minute. Remove them with a skimmer and put them in a colander to drain.
2. Peel and quarter the tomatoes. Scoop out their seeds with a spoon.
3. Lay all the tomato quarters side by side in a sheet pan or baking dish. Season with a bare trace of fleur de sel and pepper, but hold yourself back: Long cooking will concentrate the salt and pepper a good deal. Pout 1 tablespoon olive oil over each tomato and top with the garlic and thyme.
4. Bake for 1 1/2 hours. Flip the tomatoes and bake 1 1/2 hours more.
5. The tomatoes will keep for a few days. To keep them longer — for a few weeks — put them in a jar, cover them with olive oil and seal.
6. To make half-dried tomatoes, follow this recipe but bake the tomatoes 30 minutes per side (1 hour total).
Oven-Dried Tomatoes Tips
- Experiment with flavorings – diced onion, basil, other herbs, balsamic vinegar or sugar.
- Dried tomatoes can be frozen and stored for up to 3 months.
- If you choose to store your roasted tomatoes in olive oil try flavored or herb enhanced olive oil to add more flavor.