DIY oven-dried tomatoes in olive oil

Every time I say I'm going to take a break from blogging, I managed to kick myself back into gear.  So here we are, only a few days since I posted I was going to take the rest of August off and I have two new posts. And a couple of book reviews to do. {Sigh.}  But be happy! Today we're talking about tomatoes. The delicious, caramelized, oven-dried kind. Packed in olive oil.

After three weeks of canning tomatoes (and more of those red gems to come) I'm beat. I just don't think I can stomach many more nights in a steamy kitchen waiting for those seals to ping. I just... can't. I mean, I love tomatoes and all, but I think my 35 quarts of tomato products lining the shelves of the kids' walk-in closet will be enough. That said, I can't just let tomatoes go to waste.  What a dilemma.   Luckily last Friday one of the ladies who is part of the CSA at Moutoux Orchard mentioned making dried tomatoes to pack in olive oil. Bingo.

Oven-dried tomatoes are easy--easier than canning tomatoes, even. You end up with that signature concentrated sweetness of sun-dried tomatoes with minimal effort. The only thing you really need to do is be at home, which make this project perfect for a lazy Saturday or Sunday. I suppose you could be productive while these are drying like I was today, but what's the fun in that?  Just grab your favorite book and settle in for a couple hours' worth of relaxation.



DIY Oven-dried tomatoes in olive oil

tomatoes (preferably one of the 'plum' varieties, but any ripe, fresh-from-the-farmers-market tomato will work)

olive oil

sea salt

Preheat oven to 250 F. Line a large rimmed baking sheet or broiler pan with parchment paper; set aside.  Wash and halve your tomatoes.  You may need to cut large tomatoes into more pieces, but aim for each piece to be about the size of half a plum tomato.  (For cherry tomatoes, halving is fine.)  Lay the tomatoes on the lined baking sheet, cut side up, in one layer. Drizzle with a little olive oil; sprinkle a pinch or two of salt over the tomatoes.   Place the tomatoes in the oven; then prop the door open with a wooden spoon (or rolling pin... you get the idea) to let the moisture out.  Let dry for 2 1/2 to 4 hours, until the tomatoes are almost dried out, checking every half hour after the first 2 1/2 hours. A little moisture and juice is okay, so  long as they've shriveled up almost all the way. Do not let them become brittle.  Remove the baking sheet(s) from the oven; allow to cool. Transfer the tomatoes to a clean jar. Pour extra virgin olive oil* over the tomatoes, to cover. Store, covered, in the refrigerator for up to six months.

*I used the Trader Joe's brand Spanish extra virgin olive oil. You can use whatever you want, but you don't need to buy really expensive stuff for this--just something that tastes good enough to use regularly.  When you use the tomatoes, be sure to get some of that delicious infused olive oil for a vinaigrette or another use!

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Shared at Primal Cave #14 and Slightly Indulgent Tuesdays 8/23/11.