A couple of weeks ago I found a great video on how to oven dry tomatoes. I decided to give it a try, and found that this is the BEST oven dried tomatoes I have ever had. The extra virgin olive oil was a nice touch that I had not used before.
Chef Keith Snow uses extra virgin olive oil, garlic pepper and Herbes De Provence, which is a combination of dried herbs (oregano, basil, sage and rosemary among a few others). I used a little fresh basil and fresh minced garlic instead of the garlic pepper and Herbes De Provence. You can add whatever you like to your dried tomatoes to customize them to your tastes. The possibilities are endless!
Chef Keith Snow's Oven Dried Tomatoes Recipe
20 organic or garden fresh Roma tomatoes
large bunch of fresh thyme
kosher salt to taste
black pepper to taste
extra virgin olive oil
OPTIONAL: garlic pepper or herbs de provence
- Preheat oven to 200 degrees.
- Cut tomatoes in half, squeeze out juice and seeds, lay cut side up on sheet tray that has been covered in foil.
- Season with salt pepper and herbs.
- Drizzle with olive oil and place in the oven for at least 2 hours.
Chef's Note: This may take longer depending on the type of tomatoes, how big, your oven etc.. look for them to shrink considerably ans get very wrinkled. Also, these are to be kept in a sterile jar in the refrigerator. They are NOT shelf stable.
Created By: Chef Keith Snow
For more delicious recipes featuring fresh, wholesome foods, please visit Chef Keith Snow’s website: Harvest Eating.
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