How to Dry Tomatoes in the Oven

You really don't know where those tomatoes have been. Wash them off. Make sure to dry them thoroughly on paper towels.

Whether you are using large or small tomatoes, slice them in half through the stem.

For larger tomatoes, scrape out the seeds and pulp. For varietals larger than a roma it's probably better to just slice them thin.

How to Slice Tomatoes

Ripe tomatoes can be a challenge to slice. You'll need the right knife to get through this successfully.

Toss them in a little olive oil and salt.

Scatter the tomatoes on a parchment-lined baking sheet. The tomatoes will cook for a long time at a low temperature, so parchment will save you a lot of clean up. Try to lay out the tomatoes so that they aren't overlapping.

Set your oven to its lowest temperature, probably around 150°F or 200°F. Place the tray in the oven.

Let them roast for about 4 hours. Take a look at the progress. Larger or moister tomatoes will take longer to cook. You don't want them to be completely desiccated, but they should be shriveled up.

Set aside to cool. Then place in an airtight container, submerged in olive oil.

Oven dried tomatoes will keep in the fridge for about 2 months.