Tomato Raisins

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I am a fan of tomatoes. Especially in the summer fresh off the vine in my dad’s garden. But let’s face it, winter tomatoes are not the same. They don’t look the same and they definitely don’t taste the same.

Tomato raisins are simply oven dried tomatoes. So just like drying a grape makes a more intense and sweet flavored raisin, drying a tomato gives it a more intense sweet tomato flavor. The prep couldn’t be easier, but they bake in the oven low and slow so you will need a day when you will be around the house.  You can use any smaller size or type of tomato, just vary the cooking time based on the size. I used grape heirloom tomatoes and campari cocktail tomatoes (small vine ripened) and will give you the times for each.

These are great on an antipasto tray with olives, meats and cheeses, in a salad, or on a sandwich . Try them with fresh mozzarella and basil on ciabatta bread or on crostini for a cocktail party.

You will need:

Baking tray lined with parchment

Oven warmed to 200

a pint of tomatoes, cleaned and sliced in half if grape or cherry, other sized tomatoes will need to be sliced in 1/8 inch to 1/4 inch thick slices.

extra virgin olive oil

kosher salt

fresh ground pepper



Preheat the oven to 200. Line baking sheet with parchment paper. Clean, dry and slice the tomatoes.

Place them in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

Bake until they collapse and shrivel, like a raisin. Grape tomatoes (and like sizes) will take about 3 to 4 hours, small tomatoes about 6 to 7 hours.


These keep covered in olive oil in an airtight container up to about two weeks.



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