103 Reviews of Oven-Dried Tomatoes

From: Bergy

On Oct 6, 2003

I have made 3 trays of this recipe and am well stocked for the winter. I mixed the oil. squeezed garlic, oregano & oil in a plastic bag then threw in the tomatoes to coat them. Baked for 2 hours and left in the oven until it was completely cool. I have just done a whole tray of GREEN tomatoes and although they have a different flavor from the ripe tomatoes it is very pleasing and I can think of a dozen ways of using them including bruchettas, sauces, salads etc etc. What a before the frost garden saver!!! Thanks Mirjam this is a winner I am still picking green tomatoes from the garden

From: Donna

On Jul 29, 2002

WOW! what amazing flavor these have! I added more garlic because I love it, the smell as this was cooking the first hour was the most amazing! I did let them sit all night in the oven and they are beautiful BUT next time after the first hour I am tossing these beauties with some linguini and parmesan cheese and eating them right then and there! I urge you to try these I was lucky and have a huge amount of tomatoes, but I would go out and buy them just to make this WONDERFUL recipe... thank you so much Mirjam

From: KitchenManiac

On Feb 14, 2003

This was great!! I actually used normal big tomatoes and cut them down to 6 pieces each. Then I mixed the it up with the garlic (used 2 heads instead of 2 cloves, love garlic), basil, oregano, salt, pepper, and olive oil. They went into the oven for 2 hours, and then I turned the oven off and left it in there overnight. The smell is amazing, but it's nothing compared to the taste. This is coming from someone who usually doesn't fancy tomatoes. It went really well with a simple ham, cheese and tomato sandwich. I love it so much, I did a second batch, and i too blended it up, and it made a great pasta sauce.

From: Daydream

On May 22, 2003

Ooh my, what a treat! I used vine-ripened Roma tomatoes, cut lengthwise into quarters, some dried ground basil and oregano, and extra garlic. They cooked for about 4 hours and then rested overnight in the oven. Some 'plumpness' still remains, but hey, I love them like that. They have just been packed in olive oil, and I plan to use a portion in my Puttanesca Pasta recipe (#62683) after they've infused the oil for a few days (if I can wait that long!). The only thing I might do differently next time is sprinkle them with Kosher salt, and let them sit for an hour before tossing in the oil, garlic and herbs and placing in the oven - my sister says it helps draw the moisture out. Thanks for a great recipe Mirj.

From: nanmatt

On Aug 26, 2002

This recipe is a delicious way to use up excess tomatoes from our garden! I am baking the tomatoes according to the recipe and after the one to two hours is up, I whiz them in the blender and have the bestest, freshest tasting pasta sauce in town! Hubby loves it...and he is not a pasta fan! Must be patient enough to wait overnight with one of the batches and see what the original recipe tastes like!

From: Cathleen Colbert

On Jun 27, 2002

After 1 hour, they were still juicy, so I let them go another hour. My taste tester says that they reminded him of eating pizza without the crust. He especially liked the "crunchy bits" - roasted garlic. I used Juliette cherry tomatoes - a type of minature plum.

From: Shae

On Aug 29, 2002

WOW!!! These little gems BURST with flavor!!! It is so easy to prepare these, pop them in the oven (I also let them go for 2 hrs), and bag them for the freezer (if you get that far)! We are looking forward to pulling these out of the deep freeze come this winter when it is bitter cold outside...what a treat that will be! Now instead of DREADING going out to pick cherry tomatoes, we are waiting on it to produce more to pick!! THAT'S a FIRST!! Great recipe Mirj, thanks for sharing!

From: Kelly in Idaho

On Sep 20, 2002

This sounds very similar to a recipe that I just made yesterday. The tomatoes taste amazing prepared this way. I used regular tomatoes cut into quarters, drizzled with olive oil, salt and pepper mixture. After they were done I packed them in jars with olive oil and put them in the refrigerator. Not only will I have great tomatoes, but the olive oil will be wonderful, too!

From: Sackville

On Sep 30, 2002

Well, I tried this recipe but I made a mistake and cooked the tomatoes at 225 C instead of F, because it wasn't specified in the directions. It didn't seem to matter that much because after an hour the vast majority of the tomatoes looked perfect. A few were burnt, but those seemed to only be the ones that were placed face down on the tray. The flavour is incredibly intense, but I can see these making a fabulous tomato sauce in the middle of winter. Thanks for a great recipe Mirj!

From: alanatiger

On Aug 20, 2002

Great, easy recipe. I also kept the tomatoes in the oven for an hour longer. I used ripe roma tomatoes ( as that is is what I had). Excellent use for extra garden fruits.