
Until now I’ve had sun dried tomatoes from a jar and only after making these cute little babies did I realize what I’d been missing out on – über concentration of flavour. They are the same as sun-dried tomatoes, except that it doesn’t sound as fancy and the job gets done a lot quicker!
While I was at the market last week, I was introduced to these seasonal tomatoes that appear for just two months in a year, so I bought myself a kilo of them. The seller extolled their flavour and when I sat to think of how to use these best, I was sure I didn’t want these tomatoes to get lost as a part of a greater dish, but be the main focus. That’s when I thought of drying them up in the oven to keep a concentrate their flavour.

I can say for certain that this has got to be the best thing best savory thing I’ve put in my mouth in a while (the fig tart and honey roasted almonds are so good, people!). The flavour of the tomatoes is heightened by chopped garlic and oregano – something you will never find in the regular bottled sundried tomatoes. I thought I’d use them to top a pizza or something, but man these were just brilliant on their own. I snacked on so many last night that these were all that were left to take photos this morning (and you thought I was trying to be aesthetic!) Next time, I’m surely going to double the quantity I make because they shrink so much (not that I didn’t know, but so much?) I think this would make an excellent appetizer tossed with crumbled feta or fresh mozzarella.

Oven dried tomatoes
2.2 lb/ 1 kilo ripe tomatoes
coarse sea salt
6 cloves garlic, chopped finely
1 tbsp dried oregano
freshly ground black pepper
extra virgin olive oil
- Preheat the oven to the lowest heat setting.
- Depending on how big you’d like them, either slice the tomatoes, or halve them (the bigger they are, the longer they will take to dry up). Scoop out most of the seeds and sprinkle with salt and leave them skin side up so that the excess liquid from the tomatoes can drain out. Let this sit for about 15-20 minutes. Excellent thing to do because, this gets rid of the moisture and reduces the time in the oven.
- In a large bowl, toss together the tomatoes with the garlic, oregano, black pepper and olive oil. Place the tomatoes on a cookie sheet lines with parchment and place sprinkle the garlic from the bowl on the tomatoes. Cook in a low oven at 100C/200F/Gas 1 for three hours.
- If you’d really like to do it the sun-dried way then you can leave it in the sun for up to two days, taking them in at night.
- Place the tomatoes in a sterilized glass jar and use within a week. If you’re going to use this over a longer period of time, then over it with some olive oil.
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{ 19 comments… read them below or add one }
Mmm…I love sundried tomatoes!
No wonder yours disappeared so quickly…who could've resisted those little beauties!
Great idea dear..Sounds easy and useful….Superb clicks as always…
They look easy to make and super delicious.
lovely pics, there. can't believe those tomatoes are real!
That looks awesome. I must try that. Thanks for sharing.
pl become my neighbour……. Would love to eat the awesome stuff you churn out and….. manage to post aswell….
One of my favourite things to make…the first time I made them, my husband had them with cheese on a sarnie and I made a chicken millifeuille caprese with the rest. They are so versatile!
Nice idea! Will using normal table salt make a whole lot of difference? I don't have sea salt, unfortunately..
Lovely pictures and great way to make these at home!
Looks great and I love the nuggets of garlic. Great idea to top off with feta…they do something similar in our cafeteria.
Ina does something similar and I tried it…the flavor of the tomatoes is so intense! I loved them with mozzarella. Hers were more roasted than dried. Can't wait to try yours!
I have done the same in the past and used these tomatoes for my pesto
The smell must be amazing while drying them…love sundried tomatoes!
These look so wonderful. You make me want to try these right away. Can't wait to set up my new kitchen!
Great idea..loved it… I will make it every weekend… But olive oil ruins the taste..We can use Patan ghee to improve the taste and the fragrance…
Tuliped son: Guess it's just a difference of palates, I absolutely love the smell of olive oil and garlic together. With these oven dried tomatoes, it just reaches another level.
Delightful read as usual… keep making me hungry! I do so enjoy reading your blog. http://slocooking.blogspot.com/2010/01/make-me-hungry-awards-january-2010.html
tired of comments like "So-so. " or buy antibiotics online. Then write to me at icq 75949683256…
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