I bought a couple of pounds of roma tomatoes at the store. They were a wonderful color and looked yummy. These tomatoes were not very yummy. As a fresh tomato these little fruits were completely useless.
Being frugal I could not throw them out. Oven drying was the only solution. This way the sugars in the tomatoes would be concentrated and the flavor enhanced. I do not like to waste food.
I had some fresh thyme that I had frozen when I realized I would not use it up by the time in turned. Freezing thyme is a great way to preserve it when you are not going to use the whole bunch.
I tossed the tomatoes in a little bit of olive oil and balsamic vinegar. Threw on some sea salt and pepper and tossed some garlic and fresh thyme on top.
I set my oven and 250 degrees and let the tomatoes roast for 3-4 hours.
I took out the thyme stems and saved them in a bag in the freezer for stock and packed the dried tomatoes and garlic in a jar with some olive oil. The tomatoes last in the refrigerator for about 2 weeks or 2 months in the freezer. Use the oil to coat veggies, for a tasty salad dressing or spread on some fresh-baked bread. Do not throw out the oil after you have used the tomatoes as it has a great flavor for the herbs, garlic and sweet tomatoes.
These sweet dried tomatoes are very versatile.
Here are 10 ways to use oven dried tomatoes:
1. Pizza topping
2. Toss with pasta, olive oil, garlic and a good cheese
3. Antipasti
4. Top a salad with bacon and blue cheese
5. Add to mayo and it is great in a sandwich or as a dipping sauce with fresh veggies
6. Add to your favorite pasta sauce to punch up the flavor
7. Add to stew at the end of cooking for a sweet complexity
8. Add to soup with kale, white beans and garlic
9. Blend tomatoes, oil that you stored the tomatoes in, and more fresh herbs with some balsamic vinegar for a delicious salad dressing
10. Toss with feta, kalamata olives, olive oil and grilled veggies
What do you use your oven dried tomatoes for?
Check out Lucys Friendly Foods for a great antipasti salad recipe.
Those tomatoes look great. Thanks for the tip on the thyme
I also freeze basil coated in oil and it works great. I will blog this tip soon. I love that such a talented cook as yourself got a tip from my blog.
Good tips!
Thanks
Thanks for sharing this. I will have to reblog so I can remember where I found it.
Fabulous
Thats what I thought when I saw this. Now … this is what I would like to make Ketchup out of.
Excellent Idea. This would make fantastic ketchup.
Reblogged this on Diary of an Angry Fat Woman and commented:
I know I just posted, but this is too good not to share.
what a wonderful idea – I can almost taste them – thanks for this–in the winter there are many a tomato that looks lovely but is missing its essence — you put its essence back where it belongs!
Yes. Buying tomatoes in February in Colorado…what was I thinking but then again I could say good thinking because these oven dried tomatoes are so yummy. I kept eating them when I was photographing them. I think I got olive oil on my camera…..ooops.
lol
Frugal cooking is really some of the best. I know I’d sure kill for a tomato surplus at this point in the winter!
Great ideas for uses!
Very cool! Choosing tomatoes is so tricky because even when they LOOK great, they don’t always taste great. I had no idea how to oven roast a tomato, but now I will know what to do when I buy the duds!
thanks for the hands up
… your tomatoes sound divine, they’re definitely on the menu this weekend! 
What a great, and frugal, idea. I’ll definitely keep it in mind!
I’ve slow-roasted tomatoes before (swoon) but didn’t think to save the thyme sprigs for stock. Very clever!
I love homemade dried tomatoes! My only problem is that I don’t like the texture when they are frozen, and in the refrigerator they only last for a few weeks like you said.
Good idea to freeze thyme.
I love dried tomatoes with pesto, pasta, chicken, and haricots verts (http://stefangourmet.com/2012/03/07/pasta-with-chicken-pesto-haricots-verts-and-sundried-tomatoes/). That dish is so much better with homemade tomatoes rather than those from a jar.
I agree on the texture but storing the toms with a bit of olive oil seems to retain a better texture when freezing.
I bet these are so much better than commercial sundried tomatoes! I admire your determination not to waste anything, that takes a lot of thought and organization. Thanks for the technique,
Jenna
Much better than store bought. The flavors are more pronounced.
I just did this the other day! A great way to save visually appealing, but not very tasty tomatoes. Thanks Chef Connie! It was great!
Great. It is amazing how it enhances the flavors and texture to something completely different.