Oven-Dried Cherry Tomatoes in Olive Oil Recipe

Publish date: 2024-07-07

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Serve as snacks or appetizers; use in salads, pastas and more -- including the oil.

The tomatoes need to dry in the oven for 2 hours, and they need to marinate in the refrigerator for at least 1 hour and up to 1 month.

Adapted from Michael Friedman, executive chef and co-owner of the Red Hen in Bloomingdale.

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Ingredients

measuring cup

Servings: 2 cups (including oil)

Directions

Step 1

Preheat the oven to 200 degrees. Line a large rimmed baking sheet with parchment paper.

Step 2

Rinse the tomatoes in cold water then dry them with paper towels. Use a serrated knife to cut each one in half and place in bowl; toss with the salt until evenly coated.

Step 3

Line a baking sheet with parchment paper; spread the tomatoes on it. Dry for 1 hour in the oven, then rotate the baking sheet from front to back and dry for 1 hour. The tomatoes should look slightly dehydrated but still have a bit of moisture; think tomato raisins. Cool completely.

Step 4

Transfer the oven-dried tomatoes and the herbs to a sterilized pint jar. Fill with the oil, making sure the tomatoes and herbs are submerged. They will be loosely packed.

Step 5

Seal and refrigerate for at least 1 hour and up to 1 month.