x
The above information will be used only by Outpost Natural Foods for the express purpose of sending an e-newsletter. Outpost shopper information is never shared with other organizations or businesses.

See what’s happening at your local co-op - Sign up for the Outpost Newsletter!

Login
Not a user yet? Sign up Now  |  Forget your password? Click here
x
Pam's Oven-Dried Tomatoes
Rating (0 Rated)

You don’t need specific measurements here for making these tomatoes. No matter how many you start with, the end result should be shriveled-up tomatoes filled with flavor.  

Ingredients

Tomatoes, sliced in half
Garlic cloves, whole and unpeeled
Fresh rosemary
Olive oil
Kosher salt
 

Print Share Email

  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Spread the tomatoes out on a baking sheet lined with parchment paper.
2. Disperse cloves of garlic among the tomatoes. (How many you add depends on how many you will want to flavor the tomato oil when you put them in jars.)
3. Drizzle olive oil over your tomatoes and garlic until they glisten. Sprinkle with salt and as much fresh rosemary as you’d like to season.
4. Put the tomatoes in a 225° oven and let them dry out for 3-4 hours.
5. When tomatoes are cooled, pack in a clean jar with a tight fitting lid and store in the refrigerator. They’ll last about a week.

“The amount of time in the oven will depend on the size of your tomatoes. They should look dried, but not to the point of hard and crusty. I actually had mine in the oven for two and a half hours, then turned the oven off and went to bed. In the morning they were perfect.” — Pam Mehnert
 

What to Cook?
Looking for some dinner ideas? We have hundreds of great recipes for you and we're adding more every week.
co-op stronger together
Outpost is part of an international movement. Learn all about cooperatives now.