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Oven Roasted Tomatoes

I have a solution for you.

For all those people with the end-of-summer, beginning-of-fall mountains of tomatoes piling up in the fridge and on the windowsill, I have the answer.

Especially if you’ve already make roasted garlic and pepper tomato sauce.¬† Which, by the way, if you haven’t made, you probably should.¬† So split up that mountain of tomatoes and do both of these recipes.

Anyway, I was reading Annie’s Eats¬†and saw that in an old post, she mentioned using oven roasted tomatoes.¬† My ears perked (well, my eyes perked?), I did¬†a quick Google search, and my mind was blown.

Oven Roasted Tomatoes

  • Tomatoes, either sliced in half (grape, cherry, or roma) or sliced thickly (any larger tomatoes)
  • Salt and pepper to taste

I know, it looks like nothing magical–but I promise that with a low, low oven temperature and a few hours, your mind will be blown too.

Preheat the oven to 200 degrees and line cookie sheets with parchment paper.¬† Slice the tomatoes and squeeze or scoop out most of the seeds and juicy stuff.¬† Don’t go crazy, just get whatever is easily available–it speeds up the drying process.


Lay the tomatoes cut side up (if halved) on the parchment paper and sprinkle with a tiny bit of freshly cracked black pepper and a teensy bit of sea salt.  These tomatoes are going to shrink considerably, so keep in mind that the salt and pepper taste will concentrate!

Place in the oven on the middle racks and let them slowly roast for a long, long time.¬† Since I used fairly large halved roma¬†tomatoes, this took about 5 or 6 hours until they reached the consistency I wanted.¬† The edges were curled, the tomatoes were much smaller, and there was no obviously juiciness sitting on the inside.¬† I moved the trays around a bit throughout the 6 hours, but other than that did very little babysitting throughout (Fritz kept saying, “are you sure it’s okay that the oven is still on?” while I was transfixed by this week’s Biggest Loser).

But…bite into one.

They taste like those pre-packaged sundried tomatoes that you can buy at the grocery store, except roughly 83,485,204 times better.  They have that deeply concentrated sweet but still savory tomato flavor, and are chewy, but there is still a burst of juciness when you bite into it.

Oh gosh.


I ate so many that I had to combine the two trays into one so it wouldn’t look ridiculous to take a picture of two half-empty trays.¬† The two types of tomatoes tasted so different, and I’m still not sure which one i like better.

Guess I’ll have to keep tasting!

These keep in a jar in the fridge for a week, or in the freezer for a month or two (might I suggest freezing them on the trays for a half hour, then transferring them into a freezer bag–this way they won’t stick together and you can take one at a time out!).¬† I was skeptical of how much I would like these (I am still not a huge raw tomato fan), but I can tell you without a doubt that this jar will not last a week.

Salads, sandwiches, pizza, omelets, chicken, plain by the handful…

And last but not least–CSA box number 20.¬† We have a fall harvest festival at the farm from whence my CSA box comes this Sunday, and I’m very excited to go check it out!

Have a beautiful Winds-day (where’s that from, anyone? 1oo points!)!

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  1. Erin

    It’s from Winnie the Pooh!

    1. Lauren Zietsman

      You got it!

  2. Florence

    It’s so good with pasta ,lemon zest,garlic and basil/oregano.

  3. angela

    ok, I’m gonna make these, even if it’s only for that jar sitting on a shelf in the kitchen looking pretty… :)

  4. Kelly @ Free Spirit Food

    yum, thanks so much for posting this. I could never get my oven dried tomatoes this dry and now I know I didn’t roast them long enough.

  5. Nuts about food

    Wow those look store bought. I am sure they are much better, and probably much cheaper. To store them you could keep them in olive oil (you can add in herbs or garlic). Delicious even on a simple slice of bread!

    1. Lauren Zietsman

      I have a bunch of tomatoes from the garden and I think I’m going to make these again–and considering adding herbs before I bake ‘em.

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