Food & Cooking Recipes Appetizers Oven-Dried Tomatoes 2.9 (294) Close Credit: Mike Krautter Servings: 4 Whether you eat them as is, or pack them in an herbed oil, these tomatoes are flavorful and versatile. Try them with salads, pastas, or toasted bread. Directions Preheat oven to 250 degrees. Line a pan with parchment; for thinnest chips, use a Silpat baking mat. Arrange tomatoes, cut sides up, on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar and herbs; season with salt and pepper. Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Transfer to a wire rack to cool completely. Store in an airtight container, refrigerated, up to 3 days, or frozen, for up to 6 weeks. Cook's Notes You can oven-dry any tomato variety; each of the quantities given generally fills 1 baking pan. Variations Lemon zest, thyme, rosemary, red-pepper flakes, or cayenne can also be sprinkled onto the tomatoes.