Oven Dried Tomatoes in Olive Oil

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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.

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4.8 from 4 reviews

Author: Tamara Novacovic
Total Time: 3 hours 10 minutes
Yield: 1 jar (250 ml) 1x

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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

Units Scale

15-20 cocktail tomatoes
3 garlic cloves, chopped
1 tbsp chopped thyme
1 tbsp chopped rosemary
3 tbsp (45 ml) olive oil
scant 1 cup (200 ml) olive oil
1 tbsp 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 tbsp of olive oil over the tomatoes.
Sprinkle the tomatoes with 1 tbsp 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

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Frequently Asked Questions

Why is the oven temperature so low — only 100°C (212°F)?

The low temperature slowly evaporates moisture from the cocktail tomatoes over 3–4 hours without cooking or charring them. The article notes the goal is to concentrate the tomatoes’ flavor — a high temperature would roast them rather than dry them, losing that intense, jammy quality. The article also mentions that in Croatia’s summer heat, sun-drying would work, but the oven is the faster, reliable alternative.

Why does the recipe use cocktail tomatoes instead of larger ones?

The article explains this directly: cocktail tomatoes are easier to work with and dry quicker than larger varieties. Their smaller size means less waiting and more even drying across all pieces in a single batch.

How should I store the finished oven-dried tomatoes, and how long will they keep?

Once fully cooled, transfer the tomatoes into a sterilized jar and cover with about 200 ml of olive oil. Store in the refrigerator for up to two weeks. The notes stress using a sterilized jar to extend shelf life safely.