Oven Dried Herbed Tomatoes
Transform your summer tomatoes into a delightful homemade treat with this easy recipe for Oven Dried Herbed Tomatoes. Featuring Roma tomatoes seasoned with a fragrant blend of olive oil, dried oregano, basil, garlic powder, and optional fresh thyme, these slow-roasted gems are the perfect balance of sweet and savory. The low-and-slow cooking technique ensures an intense burst of flavor in every bite, while their slightly chewy texture makes them ideal for salads, pasta dishes, antipasto platters, or snacking straight from the jar. Simple to prepare yet utterly gourmet, this recipe is a fantastic way to preserve the summer harvest or add a touch of Mediterranean flair to your favorite dishes. Best of all, these oven-dried tomatoes store beautifully, making them a versatile staple for your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Roma tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoons Garlic powder
- 6 sprigs Fresh thyme (optional)
Instructions
Preheat your oven to 225°F (110°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Wash and dry the Roma tomatoes. Slice each tomato in half lengthwise.
Using a small spoon, gently scoop out the seeds and excess juice from each tomato half. This step helps them dry out more effectively.
Place the tomato halves, cut side up, on the prepared baking sheet. Arrange them so they're evenly spaced and not touching.
In a small bowl, combine the olive oil, salt, ground black pepper, dried oregano, dried basil, and garlic powder. Stir to mix well.
Using a pastry brush or small spoon, lightly drizzle or brush the herb mixture over the cut sides of the tomatoes.
If using fresh thyme, place one sprig on top of every few tomato halves for added flavor.
Transfer the baking sheet to the preheated oven and bake for 2.5 to 3 hours, or until the tomatoes are shriveled and dry around the edges but still slightly pliable in the center.
Remove the tomatoes from the oven and let them cool completely on the baking sheet.
Store the oven-dried tomatoes in an airtight container or jar. You can refrigerate them for up to a week or cover them with additional olive oil for longer storage.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 17.9 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1810 mg | 39% | |
*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.
