Dried Tomatoes

You don't need to wait for a sunny day to make these dried tomatoes. All you need is a few seasonings and some patience while the oven does its work.

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  • Makes: 10 servings
  • Serving Size: 1/4 cup
  • Makes: 2 1/2 cups
  • Prep: 15 mins
  • Bake: 5 hrs 30 mins 225°F

Dried Tomatoes

Directions

  1. Preheat oven to 225 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Arrange tomatoes in a single layer on parchment paper. Sprinkle with thyme, brown sugar, salt, and pepper.
  2. Bake for 5 1/2 to 6 1/2 hours or until leathery but not brittle, turning tomatoes after 2 hours. (For a dehydrator, place tomatoes in a single layer on mesh-lined dehydrator trays. Dehydrate at 135 degrees F for 11 to 12 hours or until leathery but not brittle.) Remove tomatoes as they finish drying while allowing the remaining tomatoes to continue drying. Cool to room temperature.
  3. Pack dried tomatoes in resealable plastic freezer bags, leaving a small amount of space for expansion. Freeze for up to 9 months. Thaw before using. Makes 10 servings.

From the Test Kitchen

*Tip:

You can also dry halved cherry tomatoes, or regular tomatoes cut into 1/4-inch slices. Place tomatoes, cut sides up, in a parchment-lined baking pan or on mesh-lined dehydrator trays. Dry cherry tomatoes in a 225 degrees F oven for 4 to 5 hours or in dehydrator for 10 to 11 hours. Dry sliced tomatoes in a 225 degrees F oven for 3 to 4 hours or in dehydrator for 7 1/2 to 8 1/2 hours.

Serving Suggestions:

Dried tomatoes are great pureed for vinaigrettes. Or add them to sauces, soups, salads, or an antipasti platter when a bold tomato flavor is desired.

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Nutrition Facts (Dried Tomatoes)

  • Per serving:
  • 30 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 302 mg sodium ,
  • 7 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 1 g pro.
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