Although the sun has gotten quite strong and persistant in the last couple of days here in Croatia and tomorrow we are headed towards the first serious heat wave of 40 degrees Celsius and these tomatoes could be sun dried, I used faster way of turning beautiful summer tomatoes into a true delicacy. Good tasting tomatoes always bring up memories of my grandma’s vegetable garden. I hated store bough tomatoes and I still avoid plastic-looking ones you can find when they are not in season. They don’t taste like anything. I patiently waited throughout the entire year for summer to come and for my grandma’s tomatoes. This is the right time to get plump, juicy, red tomatoes, ripened under hot summer sun that concentrates all their true flavors. In this recipe I used tiny cocktail tomatoes, they are easier to work with-they dry quicker.
Drying them up in the oven will concentrate their beautiful flavor. Also, their flavor is heightened by chopped garlic, rosemary and thyme. Use them to top a pizza, a bruschetta, simply combine them with cooked pasta, toss them with crumbled feta or fresh mozzarella, or use them to jazz up a sandwich-the possibilities are endless. 
Oven dried tomatoes in olive oil
- Total Time: 3 hours 10 minutes
- Yield: 1 jar (250 ml) 1x
Description
Transform juicy summer cocktail tomatoes into a concentrated flavor bomb by oven drying them with garlic, rosemary, and thyme, then preserving them in olive oil.
Ingredients
- 15-20 cocktail tomatoes
- 3 garlic cloves, chopped
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 3 tablespoons olive oil
- 0.8 cups (200 ml) olive oil
- 1 tablespoon sugar
- Pinch of salt
Instructions
- Preheat your oven to 100°C (212°F).
- Wash the cocktail tomatoes thoroughly and cut them in half.
- Line a baking sheet with aluminum foil or parchment paper.
- Place the halved tomatoes on the lined baking sheet, cut-side up.
- Drizzle 3 tablespoons of olive oil over the tomatoes.
- Sprinkle the tomatoes with 1 tablespoon of sugar and a pinch of salt.
- Evenly distribute the chopped garlic, thyme, and rosemary over the tomatoes.
- Bake the tomatoes in the preheated oven for about 3-4 hours, or until they are dried and shriveled but still slightly plump.
- Once dried, remove the tomatoes from the oven and let them cool completely.
- Transfer the cooled tomatoes into a sterilized jar, layering them with the remaining 0.8 cups (200 ml) of olive oil.
- Seal the jar and store it in a cool, dark place.
Notes
Use ripe, juicy tomatoes for the best flavor. These dried tomatoes can be stored in the refrigerator for up to two weeks. They are perfect for topping pizzas, bruschetta, or adding to pasta dishes. Ensure the jar is sterilized to extend shelf life.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours
- Category: Condiment
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 2
- Sodium: 5
- Fat: 11
- Carbohydrates: 3
- Fiber: 1
- Protein: 1
- Cholesterol: 0
This is a great recipe, thanks a lot.
Exactly the recipe I was looking for! Thank you
How long can you keep them for
You can now buy tomato plants where the tomatoes if not picked, start to dry and shrivel while still on the vine without dropping.
How to dry tomatoes in ACTUAL OUTDOOR SUN?
How long will these stay fresh in the refrigerator? Is there a way to “process” them for longer, shelf storage with refrigeration after opening?
I am glad you find the recipe useful!
Best wishes,
Tamara
Thank you…such a great way to use up the left over garden tomatoes.Yumm..
asabove
I did dried tomatos in olive oli layered with garlic and basil, put on lids and put in cupboard. Oil started to come out and I thought the lids had not sealed properly. shop bought dried tomatos are not in fridge. how can I do them like shop bought ones please.