Oven-Dried Herbed Tomatoes

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“With the summer on it's way and extra tomatoes from the garden now you have a recipe to make them last a little longer. Add to salads, grilled veggie sandwiches, breads, pastas, as a topping for pizzas. Be careful not to cook them, you are drying the tomatoes at a low temp. Give jars away as gifts!”
20hrs 20mins
80 dried tomato appetizers

Ingredients Nutrition


  1. Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds.
  2. Place in a large bowl and add the olive oil, vinegar, parsley, rosemary, mixing well.
  3. Season to taste with salt and pepper.
  4. Cover bowl and allow to marinate in refrigerator for 2 to 3 hours.
  5. Preheat oven to 200 degrees.
  6. Pack tomatoes in a single layer on parchment paper on a baking sheet.
  7. Bake for 6 to 12 hours.
  8. Place them in the oven around 7:00 in the evening and bake the tomatoes throughout the night.
  9. You'll have plump, juicy tomatoes.
  10. Cool completely before storing.
  11. To store: Place tomatoes, garlic, rosemary, pepper, in sterilized glass jars and pour olive oil over to cover, seal tightly with lids.
  12. Store in the refrigerator for 2 to 3 weeks.

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