Oven-Dried Tomatoes

Eduard Zhukov Shutterstock

Put the season’s surplus of tomatoes to good use with a little guidance from chef Jay Silva. His recipe for oven dried tomatoes calls for fresh thyme leaves and a healthy coating of olive oil, and it’ll buy you a little time in which to enjoy the bounty (on sandwiches, in pasta dishes or in a tasty tapenade) before fall.


Servings: 4


  • 6 ripe plum tomatoes, cut in half from top to bottom
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 cup of extra virgin olive oil
  • salt and black pepper to taste


  1. Preheat oven to 225 degrees.
  2. Place cut tomatoes in a mixing bowl. Add remaining ingredients and toss together to season. Let the mixture stand for 20 minutes.
  3. Place cut side up on a roasting rack. Make sure you have a shallow pan underneath the rack.
  4. Roast in the oven for at least an hour. It can take up to four hours depending on your oven and how ripe the tomatoes are.
  5. Make these at least a day in advance and refrigerate. Bring to room temperature before serving.

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