With just a handful of pantry staples—ripe tomatoes, good olive oil, a sprinkle of salt, and a touch of oregano—you can make a batch at home that rivals anything in a jar.
Oven-dried tomatoes are one of those simple kitchen projects that pay off in big ways. With just a little time and a low oven, humble fresh tomatoes turn into something far richer—concentrated, sweet, and savory with a gentle chew. Unlike sun-dried tomatoes, which can sometimes be leathery or overly intense, these are tender and aromatic, especially when preserved under good olive oil.
The beauty of making them at home is how versatile they are:
In pasta: Toss a few into a simple aglio e olio, or stir through creamy sauces for bursts of tangy sweetness.
On pizza and flatbreads: Their concentrated flavor pairs beautifully with fresh mozzarella, goat cheese, or roasted vegetables.
In salads and grains: Chop and add to couscous, farro, or quinoa bowls for depth and color.
Sandwiches & wraps: Layer them in panini, burgers, or wraps for a savory punch.
Breakfast: Scatter over scrambled eggs, frittatas, or avocado toast.
Snacking & antipasti: Serve on a mezze platter with olives, cheese, and bread.
They also make wonderful gifts—packed in jars with olive oil, herbs, or even garlic cloves, they look as good as they taste.
Once you’ve got a jar in the fridge, you’ll find yourself reaching for them constantly. They’re little flavor bombs that instantly make everyday cooking taste like something special.
Ingredients
At least 3-5 tomatoes
Extra virgin olive oil
Salt, to taste
Oregano or preferred spices, to taste
Instructions:
Wash the tomatoes and slice them thinly.
Arrange on a tray lined with paper, drizzle with oil, and season with salt and oregano.
Bake at 130°C with fan and heat on top and bottom for 70–80 minutes, until dehydrated.
Remove from the oven, let cool, and store in a sealed container covered with oil.