Recipe courtesy of Union Square Cafe
Show: Cooking Live
Save Recipe Print
Total:
7 hr 40 min
Prep:
7 hr
Cook:
40 min

Ingredients

Directions

Place the tomatoes cut side up on a baking sheet. Sprinkle with the salt and let sit for 1 hour. Preheat oven to 200 degrees. Roast the tomatoes for 5 to 6 hours. The tomatoes are done when they are dried but still slightly plump, they should definitely not be leathery, nor as dry as commercial sun-dried tomatoes. Allow the tomatoes to cool to room temperature, then transfer them to a jar or bowl. Stir in the olive oil, herbs, and garlic, cover tightly and refrigerate. The tomatoes will improve if marinated 2 to 3 days before using. They will keep for up to 2 weeks stored in the refrigerator.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Tomatoes Roasted with Pesto

Recipe courtesy of Ina Garten

Creamed Spinach Stuffed Tomatoes

Recipe courtesy of Rachael Ray

Oven-Dried Tomatoes

Recipe courtesy of Food Network Kitchen

Oven-Dried Tomatoes

Recipe courtesy of Tori Ritchie

Oven-Dried Tomatoes

Recipe courtesy of Food Network Kitchen

Oven-Dried Tomatoes with Fennel

Recipe courtesy of David Rosengarten

Oven Dried Tomatoes

Recipe courtesy of Jill Davie

Oven Dried Tomatoes

Recipe courtesy of Joanne Weir

Browse Reviews By Keyword