• Oven-Dried Tomatoes


Tomato Flavor Bombs

By Andrew Zimmern

Here’s one irresistible way to use up and preserve that bucket of tomatoes you bought at the farmers’ market last weekend. Roasting the tomatoes at a low temp for several hours intensifies the flavor. Put these oven-dried tomatoes in salads or sautés; puree for homemade tomato paste and sauces; toss in pasta or risotto; use as a topping for your favorite burger; or eat right off the baking sheet like candy. You can also bag and freeze the tomatoes for up to 6 months.

Oven-Dried Tomatoes


  • 20 Roma tomatoes
  • 4 tablespoons olive oil
  • Sea salt
  • Pepper


Preheat the oven to 225 degrees F.

Halve the Roma tomatoes. In a mixing bowl, toss with olive oil to coat and season with salt and pepper.

Place the tomatoes on a baking sheet lined with aluminum foil. Arrange cut side up. Bake in the upper third of the oven for 6 to 7 hours, until tomatoes are caramelized and shrunken.

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