Roasted tomatoes with lots of seasonings on aluminum foil on a baking sheet
Dehydrate Tomatoes In The Oven For Year-Round Tastiness
Dehydrating summer tomatoes is a great way to preserve them for year-round deliciousness. It compacts the rich, sweet flavor of the fruit into a smaller, more intense bite.
Tomatoes are often dried in the sun, but it's easy and effective to use the oven as well. After dehydrating a large batch of tomatoes, you can store them for up to a year.
Opt for tomatoes with a low water content, fewer seeds, and a deep, rich flavor, such as cherry, Romas, or San Marzanos. Start by rinsing and patting them dry.
Slice the tomatoes into halves or smaller pieces, and scoop the seeds out of larger varieties. Preheat the oven to 250 degrees F and lay the tomatoes on a baking sheet cut side up.
Drizzle olive oil, pepper, and salt over the tomatoes and roast them in the oven for an hour. Remove the sheet and sprinkle the tomatoes with fresh herbs, then return to the oven.
Cook for another hour or two until the tomatoes reach your desired level of dryness. You can then store them in an airtight container or freeze them in a freezer bag.
You can also jar them in good-quality olive oil and keep them in a cool, dark place. Use the preserved tomatoes in pizza, soup, and any dish that needs a savory, aromatic boost.