Italian Oven Dried Tomatoes in Olive Oil
Capture the essence of authentic Italian flavors with these Italian Oven Dried Tomatoes in Olive Oil, a delightful homemade condiment that combines the sweet intensity of oven-dried Roma tomatoes with the robust flavors of garlic, oregano, and thyme. Slowly dried to perfection at a low temperature, the tomatoes develop a chewy, concentrated texture that pairs beautifully with the rich, fruity notes of extra virgin olive oil. Layered with aromatic herbs and thinly sliced garlic, this easy-to-make recipe is ideal for adding a Mediterranean touch to salads, pasta dishes, or charcuterie boards. Store them in a sterilized jar to preserve their freshness and enjoy a taste of Italy in every bite. Perfect for meal prep and preserving summer’s bounty, these tomatoes are a must-try for any home cook.
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Recipe Information
Ingredients
- 12 medium Roma tomatoes
- 1 cup Extra virgin olive oil
- 4 large Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Sea salt
- 0.5 teaspoon Freshly cracked black pepper
Instructions
Preheat your oven to 225°F (110°C). Line two large baking sheets with parchment paper.
Wash and dry the Roma tomatoes. Slice each tomato in half lengthwise, and use a small spoon to carefully scoop out the seeds.
Arrange the tomato halves cut-side up on the prepared baking sheets, ensuring they are evenly spaced and not touching.
Sprinkle the sea salt evenly over the tomatoes. This will help draw out moisture during the drying process.
Place the baking sheets in the oven. Allow the tomatoes to slowly dry for 2.5 to 3 hours, checking on them periodically. The tomatoes should feel dry to the touch but still be slightly pliable; they should not be brittle or overly hard.
While the tomatoes are drying, peel and thinly slice the garlic cloves. In a small bowl, mix the dried oregano, dried thyme, and black pepper.
Once the tomatoes are done, let them cool completely on the baking sheets.
Sterilize a glass jar (approximately 16 ounces) by washing it thoroughly with hot, soapy water, then rinsing and drying completely.
Layer the dried tomatoes in the jar, adding a few slices of garlic and a sprinkle of the herb mixture between each layer.
Slowly pour the extra virgin olive oil into the jar, ensuring all the tomatoes are fully submerged. Gently tap the jar on the counter to release any trapped air bubbles, and add more olive oil if necessary.
Seal the jar tightly and store in a cool, dark place. For best flavor, let the tomatoes marinate in the oil for at least 24 hours before using.
Refrigerate once opened and use within 2-3 weeks. Always ensure the tomatoes remain submerged in oil to preserve freshness.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.7 g | 289% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2367 mg | 103% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 17.9 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1891 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
