Forktionary

Italian Oven Dried Tomatoes In Olive Oil Recipe

Transform ordinary tomatoes into bursts of sun-dried flavor with this easy recipe! These intensely flavorful oven-dried tomatoes, packed in fragrant olive oil, are perfect for elevating bruschetta, pasta dishes, salads, and more. Imagine the rich, savory taste of these gems atop toasted bread with creamy cheese, or adding a vibrant pop to your favorite pasta sauce. The infused olive oil is a bonus – use it for salad dressings or as a finishing touch on pasta for an extra layer of deliciousness! This recipe yields approximately 4 half-pint jars, making it perfect for meal prepping or gifting. Keeps up to 2 weeks refrigerated.

Prep Time 20 mins
Cook Time 55 mins
Calories 1516.1 kcal
Protein 1g
Rating 4.3 (8 Reviews)
Italian Oven Dried Tomatoes In Olive Oil 13

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Italian Oven Dried Tomatoes In Olive Oil

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Italian Oven Dried Tomatoes In Olive Oil? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Italian Oven Dried Tomatoes In Olive Oil

  1. Preheat oven to 225°F (107°C).
  2. In a large bowl, combine 1 lb ripe tomatoes (halved or quartered, depending on size), 2 teaspoons dried oregano, 1 teaspoon dried basil, 1/2 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss gently to coat.
  3. Arrange tomatoes in a single layer on a parchment-lined baking sheet. Ensure tomatoes aren't overcrowded for even drying.
  4. Bake for 55-60 minutes, or until tomatoes are shriveled and slightly leathery. Rotate the baking sheet halfway through for even drying.
  5. Remove from oven and let cool completely to room temperature (about 15-20 minutes).
  6. Pack the dried tomatoes into four sterilized half-pint canning jars.
  7. Pour remaining olive oil over the tomatoes in each jar, ensuring they are completely submerged.
  8. Seal jars tightly with lids.
  9. Refrigerate for at least 2 hours before serving to allow flavors to meld. Store in the refrigerator for up to 2 weeks.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

14g

Fat

116g

Carbs

1g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Jams And Preserves Appetizers Canning Condiments Etc Vegetables Oven Easy European Refrigerator Summer Italian Seasonal Tomatoes Equipment Number Of Servings Technique Unprocessed Freezer