Recipe courtesy of Union Square Cafe

Oven-Dried Tomatoes

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  • Total: 7 hr 40 min
  • Prep: 7 hr
  • Cook: 40 min
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2 pounds ripe plum tomatoes, washed, cored and split lengthwise

1 teaspoon kosher salt

2 cups extra-virgin olive oil

2 large fresh thyme sprigs

1 fresh rosemary sprig, cut in half

2 to 3 sage leaves

3 medium garlic cloves, split


  1. 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.