Craving a little Mediterranean mood without booking a flight? Make oven-dried tomatoes. They pack a saturated, sweet-savory hit that turns simple food into something that feels special. Drying concentrates everything you want from good tomatoes, including the good-for-you bits like lycopene, antioxidants, and vitamins. Stash them under oil and you have summer on standby for weeks.
Why they belong in your kitchen
These tomatoes pull their weight anywhere: as a quick appetizer, folded into pasta, scattered over pizza, tossed into salads, blitzed into sauces, stacked into sandwiches, or just served next to cheese and bread. The payoff is big, the effort is small, and the jar in the fridge makes you look very prepared.
What you need
1 kg ripe tomatoes; 3-4 garlic cloves; 50 ml olive oil; 1 tsp dried oregano; 1 tsp dried thyme; 0.5 tsp dried rosemary; 1 tsp coarse sea salt; 0.5 tsp ground black pepper; a few sprigs fresh basil (optional); 1 tsp sugar to balance the acidity; a pinch of red pepper flakes (optional) for heat.
How to make them
- Prep the tomatoes: Rinse, pat dry, and cut them into halves or quarters, depending on size. Scoop out the seeds and watery pulp with a spoon to speed the drying.
- Season: Arrange the pieces cut-side up on a baking sheet. Sprinkle on the salt, sugar, black pepper, oregano, thyme, and rosemary. Slice the garlic thin and distribute it over the tomatoes.
- Dry low and slow: Heat the oven to 80-90 C. Slide in the tray and keep the door slightly open for airflow (a folded kitchen towel in the door works) to help moisture evaporate. Dry for 4-6 hours, checking occasionally. Aim for wrinkled, concentrated, flexible pieces that feel leathery and supple.
- Jar them: Sterilize your jars. Pour a little olive oil into the bottom, add a layer of dried tomatoes, tuck in a basil leaf (if using) and a piece of garlic. Repeat the layers and top up with olive oil so the tomatoes are fully covered.
- Rest and store: Seal the jars and leave them at room temperature for 2-3 days so the flavors mingle. Move to the fridge; after about a week the taste deepens even more. Keep refrigerated for up to 2 months.
How to use them
Spoon them onto crusty bread with soft cheese. Toss with hot pasta and a splash of the oil from the jar. Add to grain bowls, omelets, or roasted veggies. Blend into a quick sauce with herbs and more olive oil. When the tomatoes are gone, do not toss the oil; it is liquid gold for dressings and sautéing.