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Preserve the Harvest with Semi-Dried Tomatoes

When I was in Australia visiting family and researching, I learned about this easy technique. It was one of the ways the locals preserved the abundance of tomatoes that came in the fall. This method works great with smaller tomatoes such as Cherry, Roma, or other small heirloom types. This year we grew pretty much only tomatoes and herbs, so when harvest time approaches, I gear up for processing my vegetables as they come into ripeness.

A batch at a time

The nice thing about this method is that you don't have to do a large amount if you are short on time or space, you can dry one pan at a time. I like to use them in salads, you can process them and use them as a sauce for pasta or pizza, or eat them as a spread chopped up with olives.

Oven drying tomatoes take a lot less time and space that drying them in the sun. You can roast these a little or a lot, depending on your preference. I like mine more on the wet side for pasta and pizza dishes.

Watch me on video make these here

Ingredients used in this dish:

Tomatoes - Cherry, Roma, or any small tomatoes work great. If you are using a larger tomato, cut out the core.

Olive oil- My standard go-to oil in my kitchen is EVOO, however, you could use a milder oil like a grapeseed or sunflower oil.

Garlic Salt- I use the grinder style garlic salt, but granulated and kosher work too.

Fresh Basil- right out the garden is best, but dry works in a pinch.

Equipment needed:

Half sheet pan- standard rimmed 10x16 pan

Parchment paper to fit- natural or white

Chef's Tips

If you cut them and place them face-up on your pan, you will get a drier product than if you place them cut side down. I switch it around and use the cut side down ones for sauces and the cut side up ones for eating and salads.

Oven Semi-Dried Tomatoes


Any amount of tomatoes

Olive oil to brush on or spray-on

Garlic salt to taste

Fresh basil or other herbs

Wash your hands with soap and water before you start.

Preheat oven to 200F

Wash tomatoes and cut in half, place on a parchment-lined pan

Spray or brush with olive oil

Sprinkle with garlic salt

Bake in the oven for 2-3 hours until they begin to soften and wrinkle.

Pack in jars with fresh basil and olive oil

Do not leave out for more than 2 hours. All cut tomatoes need to be stored under refrigeration below 41F.

These last about a week in the fridge. They freeze great.


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