Homemade oven dried tomatoes, slow-baked in the oven makes these oven dried tomatoes truly the best. Drizzle with olive oil, toss with spices to make the perfect appetizer or side dish.
Pre-heat oven to 200°C.
Slice the baby tomatoes in half lengthwise and place on lightly greased (drizzle with a little olive oil) baking sheet. Toss to coat and spread out. Bake in the middle of the oven for 20 minutes, then lower the heat to 150°C and continue to bake for approximately 1 - 1½ hours. The tomatoes should be dry, remove from the oven and let cool.
We like to then toss the dried tomatoes with olive oil, chopped garlic, salt, oregano, fresh chopped parsley, chopped fresh basil leaves and some hot pepper flakes.
Your (sun) oven dried tomatoes can be used in a multitude of ways. Top some on a pizza, chop them up and toss with your favourite al dente pasta, use them in a frittata, eat them on your sourdough bread, or toss them in a salad.