Recipe courtesy of David Rosengarten

Oven-Dried Tomatoes with Fennel

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  • Level: Easy
  • Yield: 8 servings.
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12 tomatoes, 2-3 inches in diameter

Olive oil for brushing

3 tablespoons mild red wine vinegar

9 tablespoons extra virgin olive oil

2 tablespoons finely chopped nicoise olives

1 large clove garlic, smashed

1/2 cup strips of fennel, julienne

Finely chopped chervil for garnish (parsley can be substituted)


  1. Pre-heat oven to 150 degrees. Remove tomato stems and cut the tomatoes in half at the poles. Salt and pepper the cut sides then place tomatoes cut-side down on a rack in a broiler pan. Brush the tops (the skin side) liberally with olive oil, then add salt and pepper. Place tomatoes in oven. Cook slowly for 12 hours, brushing the skins with olive oil every 2 hours to prevent the skins from drying out. When done, let tomatoes come to room temperature. For the dressing: Put the vinegar in a bowl and slowly whisk in the extra virgin olive oil until the dressing thickens. Add the olives and the garlic clove. Season to taste with salt and pepper. Mix well and let stand for 1-2 hours. To serve: Place 3 tomato halves on each of 8 plates. Remove garlic from dressing and divide dressing among the plates, pouring over and around the tomatoes. Scatter the fennel strips on top of the tomatoes and finish with a touch of chervil.;