Santorini Dried Tomatoes

Makes 1 pound of dried tomatoes


Olive oil
1 pound Santorini tomatoes (or very good quality cherry tomatoes), sliced in half
1 tablespoon salt
1 tablespoon sugar
1 tablespoon black pepper
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped


Preheat the oven to 170°F. On a greased or lined baking sheet, place the cherry tomatoes flesh side up very close to each other. Sprinkle with salt, pepper and fresh herbs. Drizzle with olive oil and place in oven for about 8 hours. Overnight works well. Make sure that the tomatoes do not dry completely but are able to stay moist and have plenty of oil. After cooling, the tomatoes can be placed in a jar with more olive oil and will keep for a few weeks.

2 responses to “Santorini Dried Tomatoes”

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