How to Oven Dry Tomatoes
In theory, figuring out to dry roast tomatoes in the oven should be really easy. In most cases it is, but in some cases – dependent on season, ripeness and the oven – it can be a little bit challenging. Through a bit of trial and error, I’ve figured out a couple fool proof ways to make sure your oven roasted tomatoes turn out sweet and still a tad bit juicy.
Type of Tomatoes: For the most consistent drying time and flavor profile, you want to stick with Roma tomatoes. Their size is key as the cherry tomatoes are fickle and vine ripe tomatoes have too much juice.
Summer Tomatoes: During the summer months when tomatoes are at their peak is ideally the time to make large batches of oven dried tomatoes. These tomatoes require the least amount of thought as you just quarter, toss in olive oil and throw in the oven for 3-4 hours at 350F.
Fall/Winter Tomatoes: These tomatoes take a bit of tender, loving care. Since they aren’t as sweet as summer tomatoes, they need a little help. I’ve found that lowering the temperature to 225F and allowing them to dry for 4-5 hours is a good thing. Also, tossing them in a tiny pinch of sugar or my favorite, a dash or two of balsamic vinegar adds a ton of flavor and natural tasting sweetness.
Storage: Regardless of season, oven dried tomatoes can be stored for several months without going rancid or bad. The key is to cover them in olive oil. The air can not reach them and the tomatoes stay semi-moist in the oil. You don’t even need to keep them in the fridge!
Dry them on a perforated rack of some sort. This way the air is able to circulate around and cook evenly.
Start checking them a few hours into the cooking time. Some of the wedges will cook faster than other ones and you will need to pull them out earlier.
You want them slightly shriveled but still with a bit of moisture in them.
Once all the tomatoes are dried, store packed in oil or in an air tight container for the fridge.
Related Recipe >>> Avocado and Oven Dried Tomato Salad with Holloumi Cheese
How to Use: Toss in pasta, salads, chop up for dips/spreads or simmered in a lemon butter sauce over chicken. Or just use them in everything 🙂