Semi-Dried Tomatoes

Name: Semi-Dried Tomatoes
Ingredients: 1 1/4 lb (570 g) small grape tomatoes; 1/4 teaspoon fine salt; 1/4 teaspoon each: dried thyme, dried basil, dried oregano (optional but recommended); 2 teaspoons olive oil for brushing; Olive oil for covering (optional, see note)

5 ingredients

6 steps

Ingredients

1 1/4 lb (570 g) small grape tomatoes
1/4 teaspoon fine salt
1/4 teaspoon each: dried thyme, dried basil, dried oregano (optional but recommended)
2 teaspoons olive oil for brushing
Olive oil for covering (optional, see note)

Directions

1

Halve tomatoes lengthwise. If using larger tomatoes, cut out the core.
2

Arrange the halved tomatoes over a baking sheet lined with parchment paper, cut sides up. (Do not use an aluminum baking sheet as the acid in the tomato will react with the metal.)
3

Brush (or spray) lightly with olive oil. Sprinkle with salt, then with the dried herbs.
4

Preheat oven. Bake for 2 hours at 300°F (150°C), until semi-dried. If I don't need them right away, I turn off the oven and let the tomatoes sit in the oven to dry in the residual heat for another half hour (depends on how dry they already are).
5

Store in the fridge for up to a week. (see note)
6

NOTE: Store in a jar or container in the fridge for up to a week. Be aware, they still have some moisture inside so they will get moldy when stored longer without submerging them in oil. For longer storage, place them in a jar tightly packed and cover with olive oil. Add a garlic clove and more dried herbs (basil, thyme, oregano) if you like.