Oven dried tomatoes are wonderful in so many ways. You can add them to pasta dishes (one example of such recipe is below), chop them into green salads, on top of toasts (preferably with the Labneh we’re making during this class!) and on a cheese platter.

You can either cover the tomato with oil and store in the fridge, or freeze them. Freezing is especially useful if you intend to use them later in pastas or any cooked dish.

Use these oven dried tomatoes in out dried tomato, feta and herb pasta recipe.

Oven dried tomatoes

Recipe by Vered GuttmanCourse: Appetizers, Italian, VegetablesCuisine: ItalianDifficulty: Easy

Prep time

minutes

Yields

cups

INGREDIENTS

3 lb. small Roma tomatoes or cherry or grape tomatoes, about 1” large
2 teaspoons kosher salt
1 teaspoon sugar
1 tablespoon dried mint
¼ cup olive oil, plus more for covering

DIRECTIONS

Oven to 250 degrees. Line a baking sheet with parchment paper and put a cooling rack inside.
Half tomatoes, and if you’re using Roma tomatoes, remove all seeds and pulp. With smaller tomatoes it’s enough to just half them.
Sprinkle salt, sugar and dried mint into each tomato, then drizzle with oil. Bake in the oven for 2-4 hours, depending on the size of the tomato, until tomato have shrunk but are still moist. Put a folded towel at the oven’s door to keep the oven slightly open, to let the steam escape. Remove from oven and let cool down.
If you choose to keep the tomatoes in oil, arrange the cooled tomatoes in a sterilized jar and cover with olive oil completely, shake the jar to make sure there’s no air bubbles.
If you prefer to store tomatoes in the freezer, arrange them in one layer on a baking sheet layered with parchment paper and freeze for a couple of hours. Transfer the tomatoes to a freezer bag or container and freeze again for up to 1 year.