Oven Dried Tomatoes

Cooking Label
Prep Time
20 Minutes
Cook Time
5-8 Hours
48 Pieces
24 Roma tomatoes, halved lengthwise
Sea salt and freshly ground black pepper
6 Tbsp Tuscan Extra Virgin Olive Oil (Formally Pasolivo), plus more for storing
2 Tbsp dried herbs, like Pasolivo Herbs de Provence or Pasolivo Tuscan Spice Blend
1 clove garlic, minced
Preheat oven to 250 degrees F. Arrange the tomato halves cut side up and close together on a baking sheet. Season with salt and pepper. In a small bowl, combine the 6 tablespoons Pasolivo Extra Virgin Olive Oil, herbs, and garlic. Spoon a little of the mixture over each tomato half, stirring as you go.

Bake until the tomatoes are soft and shriveled but still retaining some moisture, about 5 to 8 hours. Timing will depend on how large, meaty and juicy the tomatoes are. Let them cool completely, then arrange in a plastic container, making no more than 2 layers. Drizzle Pasolivo Extra Virgin Olive Oil to cover completely, then cover and refrigerate.

Use these stuffed with goat cheese and sprinkled with basil for an appetizer.

Use these oven roasted tomatoes stuffed with goat cheese and sprinkled with basil for an appetizer.
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spicy Italian Blend

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