Oven-cured tomatoes
Cooking time:
14 hours 15 minutes
Active time:
15 minutes
Complexity:
Easy
Dried tomatoes effectively complement many dishes: bruschettes, Italian pasta, seafood, meat, poultry, fish. For drying, dense tomatoes are best, not too juicy and watery. And you can dry them both in the oven and in a special dryer.
See all recipes category Tomatoes 
5
Recipe "Dried tomatoes in the oven"
Ingredients
cream tomatoes
1.5 kg
olive oil
2-3 tbsp. spoons + for storing tomatoes (optional)
oregano
1 tsp
salt
1 tsp
Step 1/4
Wash the tomatoes, cut in half. Spoon out the seeds with seeds, they will not be needed.
Step 2/4
Line a baking sheet with parchment. Place the tomatoes on a baking sheet, cut up, sprinkle with oregano, salt.
Step 3/4
Drizzle the tomatoes with olive oil and put to dry in the oven at 30-40C for 12-14 hours.
Step 4/4
Transfer the finished tomatoes to a container, cover with cold olive oil and store in the refrigerator for up to one month.
Ingredients
cream tomatoes
1.5 kg
olive oil
2-3 tbsp. spoons + for storing tomatoes (optional)
oregano
1 tsp
salt
1 tsp
Nutritional value per 100 g
Calories
81 kcal
Proteins
2 g
Fats
5 g
Carbohydrates
9 g
Saturated fat
1 g
Dietary fiber
3 g
Added sugar
0 g
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