Oven-Dried Tomatoes

Drying plum tomatoes in the oven dramatically intensifies their flavor and sweetness.

Plus: More Vegetable Recipes and Tips

  • Servings: MAKES 24 HALVES

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Ingredients

  • 12 large plum tomatoes (about 1 3/4 pounds), cored and halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons very finely chopped shallots
  • 1 garlic clove, very finely chopped
  • 1 teaspoon minced thyme
  • Salt and freshly ground pepper

How to make this recipe

  1. Preheat the oven to 200°. On a large rimmed baking sheet, toss the plum tomatoes with the olive oil, shallots, garlic and thyme and season generously with salt and pepper. Turn the tomatoes cut side up and roast them for about 3 1/2 hours, or until they are somewhat dry but still plump.

Make Ahead

The tomatoes can be refrigerated in a single layer for 3 days.

Contributed By Published March 2002





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