Herb-Infused Italian Oven-Dried Tomatoes in Olive Oil
Elevate your culinary experience with these delightful herb-infused oven-dried tomatoes. Perfectly dried to retain their natural sweetness, these tomatoes can be enjoyed on toasted bread with creamy cheese for a delicious bruschetta or seamlessly incorporated into pasta dishes for a burst of flavor. They also make a stunning garnish or an addition to salads, bringing color and taste to your meals. Don't forget about the olive oil! Once the tomatoes are gone, it transforms into a rich, flavorful oil, perfect for salad dressings or drizzling over your favorite dishes. Store these tomatoes in the refrigerator for up to 2 weeks, enjoying the robust flavors that will enhance your dishes.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Ripe Italian tomatoes (Roma)
6 (sliced 1/4 inch thick)
Extra virgin olive oil
3 cups plus 2 tablespoons (divided)
Dried Italian herb seasoning
2 tablespoons (mix of basil, oregano, or rosemary)
Balsamic vinegar
2 tablespoons (none)
Fresh lemon juice
2 teaspoons (squeezed)
Salt
1 teaspoon (none)
Fresh ground pepper
to taste (none)
Instructions
1
Preheat your oven to 225°F (107°C).
2
In a mixing bowl, combine the sliced tomatoes with 2 tablespoons of olive oil, dried Italian herbs, balsamic vinegar, fresh lemon juice, salt, and fresh ground pepper to taste. Toss gently to ensure the tomatoes are well-coated.
3
Lay the tomato slices out in a single layer on a parchment-lined baking sheet, arranging them in rows for even drying. Bake in the preheated oven for about 1 hour until the tomatoes are shriveled and slightly dried.
4
Remove the baking sheet from the oven and allow the tomatoes to cool to room temperature, approximately 15 minutes.
5
Carefully transfer the cooled tomatoes into 4 half-pint canning jars, packing them tightly but not crushing them.
6
Pour the remaining 3 cups of olive oil over the tomatoes in each jar until they are completely submerged.
7
Seal the jars tightly with their lids and refrigerate immediately.
8
Enjoy your infused tomatoes over the following two weeks, and remember, the leftover oil is a delicious addition to future dishes!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient for this recipe?
The main ingredient is 6 ripe Italian Roma tomatoes, sliced 1/4 inch thick.
What temperature is used to dry the tomatoes?
The tomatoes should be dried in an oven preheated to 225°F (107°C).
How long do the tomatoes need to bake in the oven?
They should bake for approximately 1 hour until they are shriveled and slightly dried.
What herbs are used in the seasoning mix?
The recipe uses 2 tablespoons of dried Italian herb seasoning, which can include a mix of basil, oregano, or rosemary.
How should the tomatoes be stored?
The tomatoes should be packed into jars, submerged in olive oil, and refrigerated immediately.
How long do these oven-dried tomatoes last?
They can be stored in the refrigerator for up to 2 weeks.
What can I do with the leftover olive oil?
The leftover oil becomes rich and flavorful, making it perfect for salad dressings or drizzling over other dishes.
What kind of oil is recommended for this recipe?
Extra virgin olive oil is used both for coating the tomatoes and for submerging them in the jars.
How many jars does this recipe yield?
The recipe yields enough tomatoes to fill 4 half-pint canning jars.
Do I need to use balsamic vinegar?
Yes, 2 tablespoons of balsamic vinegar are used to toss with the tomatoes to enhance their flavor before baking.
Is fresh lemon juice required?
Yes, 2 teaspoons of fresh squeezed lemon juice are added to the tomato mixture for a burst of acidity.
How should I arrange the tomatoes on the baking sheet?
Lay the tomato slices in a single layer on a parchment-lined baking sheet, arranging them in rows for even drying.
Can I use these tomatoes for bruschetta?
Yes, they are excellent on toasted bread with creamy cheese for a delicious bruschetta.
How do I ensure the tomatoes are well-coated with seasoning?
In a mixing bowl, toss the sliced tomatoes gently with the oil, herbs, vinegar, lemon juice, salt, and pepper.
How long should the tomatoes cool after baking?
Allow the tomatoes to cool to room temperature for approximately 15 minutes before transferring them to jars.
What is the serving size for this recipe?
The serving size and nutritional information are not specified, but it makes 4 half-pint jars.
Should the jars be sealed before refrigerating?
Yes, seal the jars tightly with their lids before placing them in the refrigerator.
Are these tomatoes suitable for pasta dishes?
Yes, they can be seamlessly incorporated into pasta dishes for a concentrated burst of flavor.
Can these be used as a garnish?
They make a stunning garnish that brings both color and taste to various meals.
What type of salt should I use?
The recipe calls for 1 teaspoon of standard salt, plus fresh ground pepper to taste.
Is it okay to crush the tomatoes when packing the jars?
No, you should pack them tightly but avoid crushing them to maintain their shape.
Do I need to submerge the tomatoes completely in oil?
Yes, ensure the tomatoes are completely submerged in the oil within each jar.
Can I store these at room temperature?
No, the instructions specify to refrigerate the jars immediately after sealing.
What is the preparation for the Roma tomatoes?
The Roma tomatoes should be sliced into 1/4 inch thick rounds.
Does the oil need to be heated before pouring it into the jars?
No, the oil is poured over the cooled tomatoes at room temperature.
Is this recipe considered Italian cuisine?
Yes, it is tagged as Italian cuisine and uses classic Italian ingredients like Roma tomatoes and balsamic vinegar.
Can I use these in salads?
Yes, adding these tomatoes to salads brings extra depth of flavor and texture.
How many ingredients are in this recipe?
There are 7 main ingredients: tomatoes, olive oil, dried herbs, balsamic vinegar, lemon juice, salt, and pepper.
Is parchment paper necessary for the baking sheet?
Yes, using a parchment-lined baking sheet prevents the tomatoes from sticking during the drying process.
Should the tomatoes be fresh or canned?
You should use 6 fresh, ripe Italian Roma tomatoes for this recipe.