preservation · Best in summer
Oven-Dehydrated Tomatoes
Low-and-slow oven drying concentrates summer tomatoes into wrinkled, intensely flavored jewels that keep in olive oil for months. Different from sun-dried tomatoes — they're moister and brighter. Add to pasta, pizza, sandwiches, and cheese boards all winter.
Ingredients
🌱 From Your Homestead
- Roma or paste tomatoes (3 lbs)
- fresh thyme and basil (optional)
🛒 From the Store
- olive oil (for storage)
- garlic (optional, for the oil)
- salt
- baking sheets
- parchment paper
How to Make It
- Gather your ingredients: Roma or paste tomatoes (3 lbs), fresh thyme and basil (optional), olive oil (for storage), garlic (optional, for the oil), salt, and the rest.
- Prep your homestead ingredients — wash, chop, and measure: Roma or paste tomatoes (3 lbs), fresh thyme and basil (optional).
- Low and slow is the rule: 200°F for 5–6 hours. You want them to lose most of their moisture but stay slightly pliable, not brittle. Pack into a jar, cover completely with olive oil, and refrigerate — they'll keep for three months.
- Cook for approximately 6 hr. Adjust to taste and serve 20 portions.
- Plate, enjoy, and share with your household!
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