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Oven-Dried Tomatoes

Autumn 2001
200105020.jpg
food and drink

BY: Ned Bell, Chef, Peninsula Ridge Winery Restaurant

These tomatoes are not as dried and leathery as sun-dried, but the flavour is greatly intensified.

2 lbs (1 kg) plum tomatoes
¼ cup (50 mL) olive oil
Salt and freshly ground pepper

1. Preheat oven to 250°F (120°C).

2. Cut tomatoes in half and discard seeds. Place in bowl and toss with olive oil, salt and pepper. Place on baking sheet, cut-side-up and bake for 2 to 3 hours or until tomatoes are dry but still supple.

Serves 6

What to Serve

200105020.jpg
food and drink

Oven-Dried Tomatoes

Autumn 2001

BY: Ned Bell, Chef, Peninsula Ridge Winery Restaurant

These tomatoes are not as dried and leathery as sun-dried, but the flavour is greatly intensified.

2 lbs (1 kg) plum tomatoes
¼ cup (50 mL) olive oil
Salt and freshly ground pepper

1. Preheat oven to 250°F (120°C).

2. Cut tomatoes in half and discard seeds. Place in bowl and toss with olive oil, salt and pepper. Place on baking sheet, cut-side-up and bake for 2 to 3 hours or until tomatoes are dry but still supple.

Serves 6

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