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Oven-Dried Tomatoes

Total Time

Prep: 15 min. Bake: 5 hours


4 servings

We owned an organic greenhouse and business that included classes. I had 100 tomato varieties to work with, so I started oven-drying them and taught my students, too. —Sue Gronholz, Beaver Dam, Wisconsin
Oven-Dried Tomatoes Recipe photo by Taste of Home


  • 8 plum tomatoes
  • Ice water
  • 1/4 cup olive oil
  • 1/4 cup minced fresh basil
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 250°. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow “X” on the bottom of each tomato. Place tomatoes, a few at a time, in boiling water just until skin at the “X” begins to loosen, about 30 seconds. Remove and immediately drop into ice water. Pull off and discard skins.
  2. Cut tomatoes in half lengthwise. Combine tomatoes, oil, basil, garlic, salt and pepper; toss to coat. Transfer tomatoes, cut side up, to a greased 15x10x1-in. baking pan. Roast until tomatoes are soft and slightly shriveled, about 5 hours. Cool completely; refrigerate.

Nutrition Facts

4 tomato halves: 147 calories, 14g fat (2g saturated fat), 0 cholesterol, 302mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 3 fat, 1 vegetable.

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