Description
How to Safely Oven-Dry Tomatoes and Store Them in Olive Oil at Room Temperature Without Canning
Ingredients
Scale
- 2 to 3 kilograms (4.5 to 6.5 lbs) of fresh tomatoes
- Salt
- Olive oil
Instructions
- Wash, halve, and deseed the tomatoes : Rinse the tomatoes thoroughly, cut them in half lengthwise, and gently remove the seeds.
- Place on a rack and sprinkle with salt : Arrange the tomatoes cut-side up on a wire rack or tray and lightly salt them to help draw out excess moisture.
- Let them release their moisture : Leave the tomatoes to rest for 3 to 4 hours. Then flip them over to drain thoroughly, and let them air-dry for 4 to 6 more hours, or overnight if possible.
- Transfer to an oven-safe dish : Once dried, arrange the tomato halves cut-side up in a baking dish or on a parchment-lined tray.
- Dry in the oven : Preheat your oven to the lowest temperature setting (around 90–100°C / 195–210°F). Let the tomatoes dry for 4 to 5 hours until wrinkled but still slightly soft in the center.
- Cool inside the oven : Turn off the oven and leave the tomatoes inside to cool completely, allowing them to finish drying gently.
- Store in a jar with olive oil : Place the cooled tomatoes into a clean jar, cover generously with olive oil, and store in a cool, dark cupboard. They keep very well this way.
- Prep Time: 20 min
- Cook Time: 4 to 5 hours
- Category: appetiser
Nutrition
- Serving Size: 100 g
- Calories: 220