Dried Tomato Recipe
Prepare the Tomatoes
Thinly slice tomatoes and lay on parchment paper.
Place in oven at 225 - 250 degrees for 2 to 8 hours.
Let them sit in oven to cool for 30 minutes.
Ensure tomatoes are fully dehydrated and cooled to room temperature
Inspect for any remaining moisture before proceeding
Handle with clean, dry hands or utensils
2 Condition the Tomatoes
Conditioning equalizes moisture to prevent mold formation during storage.
Place tomatoes in a clean, airtight container
Store at room temperature for 5–10 days
Check daily for condensation; if present, return tomatoes to the dehydrator briefly.
Acidification reduces bacterial risk, especially for oil‑packed items.
Dip each tomato briefly in white wine vinegar
Allow excess vinegar to drip off
Work in small batches to maintain cleanliness
4 Add Flavor (Optional)
Additional acidity and aromatics enhance taste and stability.
Add a splash of red wine to the jar if desired
Add dried rosemary, dried fresh basil if desired
Avoid overfilling; keep liquids minimal to maintain oil coverage
5 Cover with Olive Oil
Oil protects the tomatoes from air exposure and improves shelf life.
Fill the jar with high‑quality olive oil, leaving headspace
Let jars sit for 5 minutes to release trapped air
Top off with more oil if tomatoes are not fully submerged
6. Seal and Refrigerate
Initial refrigeration stabilizes the product before pantry storage.
Seal jars tightly and refrigerate for 24 hours
After 24 hours, move sealed jars to the pantry
Once opened, keep refrigerated to prevent spoilage
Monitor for off‑odors or cloudiness as signs of contamination