Tiny New York Kitchen: Italian Oven-Dried Tomatoes

Tiny New York Kitchen

By Victoria Hart Glavin of Tiny New York Kitchen

Tomato harvest is upon us and you may want to consider drying some of your lovely tomatoes for future use. Soft, oven-dried tomatoes are delicious with greens and fresh mozzarella.


12 Plum Tomatoes

Kosher Salt

Olive Oil

Fresh Oregano (Chopped)

Slice tomatoes lengthwise and season with kosher salt. Place on baking sheet lined with parchment paper.

Let tomatoes sit for 60 minutes.Preheat oven to 225 degrees.

Place pan with tomatoes in oven and dry for 4 hours.

Remove from oven and drizzle with olive oil and oregano.

More ways to use those tomatoes:

Tiny New York Kitchen: Pomodoro Sauce

Tiny New York Kitchen: Spaghetti With Cherry Tomatoes, Habañero Chile & Mint

Tiny New York Kitchen: Lamb Stuffed Tomatoes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”