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Oven dried tomatoes in oil are a great way of preserving the summer and much cheaper than sun dried tomatoes
Prep Time10 mins
Cook Time10 hrs
Total Time10 hrs 10 mins
Course: preserves
Author: Karon Grieve


  • 2 kilos ripe tomatoes
  • 2 tsp caster sugar
  • 1 tsp thyme leaves plus extra sprigs
  • 1 tsp salt
  • Olive oil
  • Bay leaves


  • Set wire racks over baking trays
  • Cut tomatoes in half and place on racks cut side down and leave to drain for 30 mins
  • Heat oven to lowest temperature (80C)
  • Turn tomatoes over and sprinkle with salt, sugar and thyme
  • Cook in oven with door held open with wooden spoon for 8-10 hours until dried out
  • Pack into sterilised jars and pour over olive oil and add a sprig of thyme and a bay leaf