The Quick Guide To: Oven Dried Tomatoes

I was never a fan of tomatoes growing up. More specifically, raw tomatoes. There was something about the texture that I couldn’t stomach. Squishy…gooey…slimy…bleh! My mom used to put big chunks of them in every salad she made and I would refuse to eat them. Talk about a classic “you can’t leave the table” battle between parent and child, but I always stood my ground. And I was not a picky eater by any means. In fact, anything else tomato based I was fine with. Tomato soup, tomato juice, salsa, ketchup, marinara, roasted tomatoes, fried tomatoes, etc. Basically anything other than a plain, raw tomato.

It wasn’t until college that I came to appreciate tomatoes on a different level. Once I started cooking more and more, I realized just how often I was using tomatoes in the dishes I was making. It made me wonder why I still disliked them so much?

As a result, and what I later realized was a pathetic attempt, I decided that I was going to “train” myself to like them. I bought unseasoned sun-dried tomatoes and ate them for a week to build myself up to raw tomatoes. Somehow I thought it would work. Needless to say, it didn’t. At the end of the week, I bit into a plump, juicy heirloom tomato, chewed twice, and spit it right back out. Still completely different. Not even close. “Check. Noted…”

But I can’t say it was for nothing.

Instead, my failed experiment made me fall in love with sun-dried tomatoes. I hadn’t done much with sun-dried tomatoes at that point in time, but they became somewhat of an obsession for several months after. Particularly when I started making them at home in the oven during the winter.

So, I thought it would be a good time to pass along this quick guide to oven roasted tomatoes since the next post will show you what I did with them…(Spoiler!)

Here’s what you’ll need:

  • Tomatoes
  • Olive oil
  • Salt and pepper

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(Preheat the oven to 200 F)

Slice the tomatoes into wedges.

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Put them on a lined baking sheet.

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Drizzle with olive oil and season with salt and pepper.

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Bake in the oven for 2-2.5 hours.

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And that’s it!

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The seasoned drying process gives them this nice balance of sweet, salty, and tart. You can use them right away for pasta, salads, spreads, pizza, sandwiches, omelets, breads…you name it! Otherwise, they can be saved for later in a container with olive oil.

Until next time, take care.

Cheers

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