Oven-Dried Plum Tomatoes

Name: Oven-Dried Plum Tomatoes
Total time: 4 min
Yield: 8 people
Ingredients: 2 lb Plum Tomatoes (Roma); 1 cup Extra Virgin Olive Oil; 1 tsp Sea Salt; 3 cloves Garlic Cloves; 1 tsp Dried Oregano; 3 sprigs Fresh Thyme

Vegan • Vegetarian • Gluten-Free • Dairy-Free • Low CarbNo-CookMeal Prep FriendlySnackItalian

Easy

140kcal

8people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Intensely sweet and chewy tomatoes slowly roasted in the oven until perfectly preserved, then packed in olive oil with garlic and herbs.

If you want to capture the essence of summer and preserve the vibrant, sweet flavors of the harvest, making Oven-Dried Plum Tomatoes at home is the ultimate culinary project. Commercial varieties are almost always made from Roma or plum tomatoes because their thick, meaty walls and lower moisture content make them ideal candidates for dehydration. By utilizing the low-and-slow heat of your oven, you gently coax out the excess water, intensely concentrating the natural sugars and umami notes of the fruit. These homemade Oven-Dried Plum Tomatoes boast a beautifully chewy, rich texture that store-bought versions simply cannot match. You completely bypass the need for a scorching hot climate and days of sunshine, achieving that incredible sun-kissed flavor right in your own kitchen in just a few hours. Once they are shriveled and perfectly caramelized, preserving them in a jar with high-quality olive oil, fresh garlic, and aromatic herbs transforms them into a gourmet staple. You can chop your Oven-Dried Plum Tomatoes to stir into vibrant pasta dishes, blend them into rich pestos, fold them into freshly baked bread dough, or simply drape them over a slice of crusty sourdough with a generous smear of ricotta cheese. The seasoned oil left in the jar also becomes liquid gold, perfect for whisking into salad dressings or dipping bread.

Ingredients

1000 g Plum Tomatoes (Roma) (about 10-12 medium tomatoes)
240 ml Extra Virgin Olive Oil
1 tsp Sea Salt
3 cloves Garlic Cloves
1 tsp Dried Oregano
3 sprigs Fresh Thyme

Instructions

1
Preheat the oven to 90°C (200°F). If you have a convection setting, turn it on to help circulate the air.
2
Slice the plum tomatoes in half lengthwise. If you are using standard round slicing tomatoes instead of Romas, cut them into quarters and use a spoon to gently scoop out the wet, jelly-like seed pockets so they dry efficiently.
3
Place a wire cooling rack inside a rimmed baking tray. Arrange the prepared plum tomatoes on the rack with the cut side facing up.
4
Lightly drizzle the exposed tops of the plum tomatoes with about 1 tablespoon of the extra virgin olive oil. Sprinkle evenly with the sea salt and dried oregano.
5
Transfer to the oven and roast for 4 to 6 hours. The time will vary depending on the size and juiciness of the fruit. Check them at the 3-hour mark.
6
The plum tomatoes are done when they have shriveled significantly, turned a deep brick-red color, and feel leathery but are still slightly pliable and not rock-hard.
7
Remove from the oven and allow them to cool completely on the rack.
8
Peel and lightly smash the garlic cloves.
9
Pack the cooled, dried plum tomatoes into a clean glass storage jar. Layer in the smashed garlic cloves and the sprigs of fresh thyme as you fill the jar.
10
Pour the remaining extra virgin olive oil into the jar until all the ingredients are completely submerged. Seal with a tight-fitting lid and store in the refrigerator.

Chef's Tips

•Leaving the oven door propped open slightly (just a crack) with a wooden spoon allows moisture to escape, speeding up the drying process.
•Always store garlic-infused oil in the refrigerator, never at room temperature, as fresh garlic in an anaerobic (oil) environment can pose a risk of botulism if left out.
•The olive oil will solidify in the fridge. Simply spoon out what you need and let it sit at room temperature for 10 minutes to melt before using.

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