Tomato Tuesday: Oven-Dried Tomatoes (Tomates confites)

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.

5 responses to “Tomato Tuesday: Oven-Dried Tomatoes (Tomates confites)

  1. I am loving this tomato Tuesday idea! I am using summer tomatoes in everything from salads to just slicing some on toast with salt and pepper for a snack. What I would do for a Clamato and Beer right! I am prego so no beer for me, hahaha!

  2. I’m giving this a try because I’ve a feeling that it’ll work much better than a recipe I saw and tried that said to bake quartered tomatoes in a 400° oven until dried. Well they burned instead. Love the idea of a clove of garlic in each quarter!

    • Good luck with this recipe, the nice thing is that cooking at such low heat you can really monitor on how “chewy” or dry you want the tomatoes. I just made a small batch but I’ve already used them all, I plan on making lots over the Labor Day weekend and to try freezing some of them.

  3. Pingback: Tomato Tuesday: Fresh & Sun-Dried Tomatoes with Zucchini & Balsamic Vinegar | Spoon And Chair

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