Oven-Dried Tomatoes!


Hi! This is another one of those posts where I have a redundant amount of pictures. I just couldn't get enough of the colors, that magical light that pops up early in summer evenings, the smell of rosemary and this song. I think that song has been my favorite for over a year now. 

Well, onto tomatoes. I wish I knew the variety, but they were a gift and I didn't ask. They are delicious though, I'm going to guess they're one of the pink cherry varieties because they're so sweet. I couldn't help but eat a few raw as I went along. Then I have one larger thrown in, just for the heck of it. 

I was inspired to make oven-dried tomatoes after the I ate the world's most delicious dipping sauce at a local Italian restaurant. I ended up throwing a few of these into some bread I made as well, but not all of them so keep a look out for dipping sauce. I've also got a mountain of fresh basil, so I'm thinking some kind of pesto variation would also be awesome. I'm really getting ahead of myself here, oven-roasted tomatoes are what I'm talking about. This is a time consuming project, they take way longer than garlic and bell peppers I did a while back, I'm guessing due to the super high water content, I also used grape seed oil in this recipe in contrast to the veggie oil. Although the smoke point for veggie oil is more ideal for this type of project the flavor that comes from the grape seed oil is well worth the extra effort. Also a super big tin of it was on sale at my grocery store, I got the last one, at least that's what I like to think. They probably just put one out at a time so everyone feels special for getting the last one. :)


Here's what you'll need:

  • 4 cups of tomatoes
  • 1/4 cup of grape seed oil 
  • 2 stems of rosemary - if you're using dried use about 1/2 a tablespoon
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt 


  • Pre-heat oven to 200°
  • Cut any small tomatoes in half and large tomatoes into quarters, removing the stems.
  • Mix rosemary, pepper, garlic powder, and salt in a small dish to drizzle. The herbs will settle so make sure you have something to keep stirring it with. 
  • Place your tomatoes face up on a baking sheet and coat with oil mix.
  • Place inside the over expect them to dry for 6-8 hours and more if you live in a humid climate. You can prop the oven door open periodically to let moisture escape, although we are approaching July and I'm not sure you want all that heat in the house. 

Some will cook a little faster than others. Like the little guys up there roasted up a bit faster than the larger ones, and you can pull they out as they're done. Check for a chewy, dry, flexible texture, similar to dried pears. 


I told you I used some of mine in bread!! This one. was. so. good. They were all so good, but the salty egg wash I did on this one just made my heart melt. I'm gonna show you soon, promise, so good.