There are several variations for oven dried tomatoes. This is the first recipe that I ever used for making beautiful succulent intensely flavoured dried tomatoes. Enjoy!
Feel free to browse recipes from our Retro Recipes series. Or you might like to browse our Oven Dried Tomato Recipes here and here. Check out our easy Tomato recipes here and here. Also the easy Autumn recipes here and here.
Full of flavour. Make on a day which is not 40 C, and when you plan to be home all day.
|Ripe, in season tomatoes, preferably directly from the garden||olive oil||salt, black pepper|
|basil leaves, fresh|
Heat oven to 100C (the lowest possible heat).
Cut tomatoes in half lengthwise. Place on an oven tray, season, top with basil leaves slightly chopped, drizzle with olive oil and bake in the slow oven for 8 – 10 hours until semi dried.
These will keep for a week to ten days in the refrigerator, but eat some straight from the oven! Use as they are, or toss in salads or any dish that requires a lift.
Browse some of our Oven Dried Tomato recipes
- Dried Peppers / Capsicums
- Plump Ruby Bites – Oven Dried Tomatoes
- Oven Dried Tomatoes with Pomegranate
- Oven Dried Tomatoes with Sumac