Oven-Dried Grape Tomatoes

Alright, it’s time for another composite recipe challenge! As our temperatures suddenly plummeted from high-90s to low-60s this week, I was reminded of the fleeting nature of summer and its bountiful, sun-sweetened produce.

Oven-Dried Grape Tomatoes

While August may not last forever, there are ways to capture a bit of summer magic and keep it for a little while longer. Slow roasting is an easy way to concentrate the flavor of even mediocre winter tomatoes. And when you start with killer summer fruit? Oh baby, it’s a sweet flavor bomb. At least that’s what Gabe told me as he repeatedly snatched handfuls cooling on the jelly-roll pan.

So what did I do with these chewy, juicy tomatoes? Any guesses? Come back soon to find out!

Oven-Dried Grape Tomatoes

P.S. Here’s a bonus hint: another ingredient in the upcoming composite recipe is fresh basil pesto! Now what are you thinking?

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Oven-Dried Grape Tomatoes

  • 80-90 grape tomatoes (about 1.5 lbs)
  • 1/2 cup olive oil, plus more for the jars
  • 2 cloves garlic, pressed or minced
  • 1 tsp. dried oregano
  • freshly cracked black pepper and kosher salt

Preheat oven to its lowest temperature setting (usually 150-170° F). In a glass measuring cup, stir together olive oil, garlic, and oregano. Slice tomatoes lengthwise and place on a foil-lined jelly roll pan, cut side up. Drizzle tomatoes with olive oil mixture and sprinkle lightly with salt and pepper.

Bake for 6-8 hours, or until tomatoes reach your desired level of dryness. Let cool completely, then place in glass jars. Cover with additional olive oil and screw on lids. The tomatoes will keep in the refrigerator for at least a month.

Source: Very slightly adapted from Cook Your Dream

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16 thoughts on “Oven-Dried Grape Tomatoes

  1. Is this the same as “sun-dried tomatoes?” I am also confident that I know what you are making with those tomatoes & pesto: MY DINNER! :-)

  2. Can these tomatoes be processed in a hot water bath like I would preserve tomatoes regularly, or must they be refrigerated only?

    • This recipe was not specifically developed as a canning recipe, so unfortunately I cannot recommend processing it that way. If you want to keep them longer, I would suggest the freezer. Hope that helps!

      • how do you freeze them? in the oil? also once removed from freezer do they the last the suggested month in the fridge?

        • After roasting and cooling them, I would lay them out on a cookie sheet in a single layer (no oil) and place that in the freezer. Then, once they’re all frozen, transfer them to a plastic bag or other freezer-safe container. When you want to use them, throw a handful into whatever you’re cooking (no need to thaw) and keep the rest frozen. Hope that helps!

            • Then you’d be preserving them twice (sort of like how you don’t want to freeze something, thaw it, and freeze it again), so I don’t think the quality would be very good. This isn’t a canning recipe, so I also wouldn’t recommend giving this as a gift unless you get it right into the recipient’s refrigerator. Hope that helps! :)

  3. Pingback: Pesto Barley Salad | Lingonberry Jam

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