Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

This is the method I use to dry my summer's crop of Roma (plum) tomatoes. Throw them into stews or salads or use on pizzas, oven-roasting creates a wonderful sweet slightly-chewy tomato! One pound should give you about 1 cup dried tomatoes, the recipe can of coarse be doubled but for each one pound tomatoes you will need a 10x15-inch baking pan. I bake mine using four pans, on four oven racks (roughly 4 pounds tomatoes) in a convection-bake oven and turning the pans occasionally while baking. You can use a regular oven or a convection air-bake oven to make these. If you have an overload of plum tomatoes, then this is worth making these tomatoes are delicious! These tomatoes can be made up to 3 days ahead and chilled.

Ingredients Nutrition

Directions

  1. Pat the tomato slices as dry as possible using paper towels.
  2. Brush about 1 tablespoon olive oil onto a 10 x 15-inch baking sheet.
  3. Arrange the tomato slices in a single layer in the pan.
  4. Sprinkle top side of tomatoes lightly with salt and pepper.
  5. Bake in a 200 degree oven (regular or convection oven) until the tomatoes are dry but still pliable about 2-1/4 - 2-3/4 hours (try not to open the oven too many times while baking as it will increase your baking time).
  6. While still warm, using a wide spatula, loosen slices from the pan.
  7. Cool completely and store in a airtight glass container for up to 3 days.

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