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I always loved the idea of sun dried tomatoes in olive oil on an antipasto tray, but I didn’t’ care for the leathery things from the store or for the high price that they are, so I make my own.

Pick fully ripe but firm Roma tomatoes for this. Avoid large, juicy tomatoes. There is really no fixed time for making this. Drying time depends on the water content of the tomatoes, the size and thickness of the slices and the amount of tomatoes in the batch. I had a fairly large batch, so I started in mid afternoon, turned the oven down to 90F for the night. I finished them the following morning.

*Tomatoes should be softly dry but not brittle. There should be no inner moisture left in them to avoid bacterial growth. If they turn black in parts they have been overdone and the temperature was probably too high.

uniform sized Roma tomatoes
pickling salt

• Preheat oven to 150F.
• Line a rimmed baking sheet with parchment paper and lightly drizzle with olive oil.
• Was and drip dry the tomatoes.
• Cut them in half lengthwise and place cut side up on the prepared cookie sheet.
• Sprinkle pickling salt over the tomatoes. You may add some herbs if you wish.
• Place in the oven and cook very slowly for 10 hours or longer.*
• When the tops are dry, turn the tomatoes over to dry the soft under bottoms.
• Remove from oven and let cool.
• Pack into freezer bags and freeze them. Dried tomatoes retain their color and flavour in the freezer for about a year.
• Shortly before you are ready to eat them pack some tomatoes into a sterilized jar and top it up with olive oil. The leftovers can be safely refrigerated for a couple of months.


  1. Your dried tomatoes look lovely! I only dry mushrooms this way (I suppose 150F equals the lowest oven temperature ;-) ) and some difficult to get vegetables, like parsley root (I buy 1 kg as soon as I see it and then some are frozen, some dried).
    Do you keep your tomatoes like dried mushrooms in a hermetic jar or do you put them into oil?

  2. Yes, almost the lowest temperature. I don't know how they could have been done in my mother’s old gas stove. These would have burned for sure. Oh I had such a hard time with the photo of this one, it has been very overcast here lately, with dark skies and I couldn't use the natural light. From the shadows all the tomatoes looked as if I had burned them.

    I keep these in zyploc bags in the freezer. I only put them in oil when I want a little jar for an antipasto tray. Otherwise I just take out a couple and put them in a sandwich. I don't want them to dry out too much because then they would just fall apart after awhile and olive oil would preserve them only temporarily.




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