Learn how to make delicious oven-dried tomatoes at home with just a handful of ingredients. These homemade "sun-dried" tomatoes are packed with flavour and are perfect for adding to salads, sandwiches, pasta dishes, pizzas, grain bowls, or antipasti platters. They're a brilliant way to use up a glut of fresh tomatoes and reduce food waste.
Ingredients
- 7–8 small tomatoes
- Olive oil
- 1 tsp dried oregano
- A pinch of salt Salt on each tray
Method
- Preheat your oven to 120°C and line a baking tray with baking paper.
- Slice the tomatoes into even rounds and arrange them in a single layer on the prepared baking trays.
- Drizzle with the olive oil, then sprinkle over the salt and dried oregano.
- Bake for 70–80 minutes. Keep an eye on them towards the end, as cooking time can vary depending on the size and juiciness of the tomatoes. They should be, slightly shrivelled and concentrated in flavour, not burnt.
- Remove from the oven and allow the tomatoes to cool completely.
- Transfer them to a clean jar and cover completely with olive oil.
Storage
Store your oven-dried tomatoes in the fridge and use within 5 days. Always ensure the tomatoes remain covered with oil. If the olive oil in the jar solidifies in the fridge, don't worry, this is completely normal. Simply leave it at room temperature for 20–30 minutes before use, and it will return to its liquid state.
Tip
Once you've enjoyed all the tomatoes, don't throw away the oil! It'll be infused with tomato and oregano flavour and is perfect for salad dressings, drizzling over roasted vegetables, dipping bread, or tossing through pasta.