Semi-Dried Tomatoes (Easy Oven-Roasted Method)
These semi-dried tomatoes are rich, concentrated, and bursting with sweet tomato flavor. Slowly roasted in the oven, they’re easy to make at home and perfect for adding to salads, sandwiches, pizzas, or grain bowls. Make a double batch and freeze them for later — a simple way to enjoy peak tomato flavor all year long.
Servings 10
Calories 21kcal
Ingredients
- 1 lb cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried herbs I used basil and oregano
- ¼ teaspoon sea salt
Instructions
- Preheat your oven to 300°F / 150°C. Line two large baking sheets with parchment paper.
- Slice the tomatoes in half.1 lb cherry tomatoes
- Place the tomatoes in a bowl with the olive oil, herbs, salt, and pepper. Toss to combine well.1 tablespoon extra virgin olive oil, 1 teaspoon dried herbs, ¼ teaspoon sea salt
- Arrange the tomatoes cut-side up on the prepared baking sheets.
- Bake for one hour, or until tomatoes have shrivelled and are just the tiniest bit brown around the edges.
- Allow the semi-dried tomatoes to cool completely.
Notes
- Nutrition values are an estimate only and are based on 10 servings.
- Semi-dried tomatoes can be stored in the fridge for 3 days in an airtight container, or covered with oil for up to two weeks.
- Alternately, you can freeze the tomatoes in a single layer, and then transfer to freezer bags for longer storage.
Nutrition
Calories: 21kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 63mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 1mg