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recette tomates séchées maison au four

Homemade Oven "Sun-Dried" Tomatoes Recipe

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Preparing homemade oven-dried tomatoes takes just 10 minutes. Flavored with olive oil and herbes de Provence, they're the perfect addition to any dish.
PREPARATION10 minutes
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Course: Basic recipe, Support
Cuisine: Italian
Keyword: tomato
Author: Rachida

INGREDIENTS 

  • 1 kg ripe tomatoes or the desired amount (35.3 oz), preferably Roma or San Marzano
  • Salt
  • Herbs de Provence optional
  • Dried thyme or oregano
  • 3 garlic cloves or garlic powder
  • Extra virgin olive oil
  • 1 teaspoon sugar optional

PREPARATION

  • Preheat oven to 120°C (250°F)
  • Wash and dry the tomatoes with paper towels, then cut lengthwise into quarters.
  • Arrange the tomato wedges on a baking tray covered with parchment paper, cut side up. Depending on the size of the tomatoes, cut them into quarters and then each quarter in half.
    If they contain too much juice, drain them, but this is generally not necessary with fleshy Roma tomatoes.
  • Sprinkle with salt, sugar, herbs and chopped or powdered garlic to taste. You can sprinkle them with just salt and sugar and add the herbs and garlic powder after drying with olive oil.
  • Place in the oven and leave to dry for 5 to 7 hours, checking regularly.
  • Note: Depending on your oven, the juice content of the tomatoes and the thickness of the pieces, drying time may vary.
    The tomatoes should be wrinkled but still soft to the touch. For example, cherry tomatoes cut in half will take less time to dry, so adjust the time accordingly.
  • When the top of the tomatoes is dry, turn them over to dry the other side.
  • Open the oven occasionally to let off steam.
  • The tomatoes should be quite dry and no longer have any juice if you squeeze them between your fingers, but they should remain supple.
  • Note: If you dry them too long, they will become hard and unpalatable. However, if you don't dry them sufficiently, they won't keep as long and may quickly go mouldy.
  • Before the end of the drying time, remove the tomatoes from the baking sheet and allow them to cool. Place open jars and lids in the oven for 15 minutes to sterilize.
  • Fill the sterilized jars with the dried tomatoes and cover to the brim with olive oil mixed with herbes de Provence, dried thyme or oregano and garlic powder (if you didn't use enough at first).
  • Close the jars and turn them upside down to distribute the oil, then turn them right-side out.
  • Keep refrigerated. If you want to preserve them without oil, you need to dehydrate them further by extending the drying time.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!