Selkirk Oven Dried Tomatoes

From Jan Hansen, chef, Selkirk Grille, Heritage Park

2011 Sep/Oct


  • 6 large Roma tomatoes
  • 1/2 c. chopped fresh basil
  • 1 T. dried Greek oregano
  • 1 t. dried thyme
  • 1 garlic clove, minced
  • salt and pepper to taste
  • 3 T. extra-virgin olive oil


Preheat the oven to 225°F. Core the tomatoes and cut them in half. Combine the herbs, garlic, salt and pepper and olive oil and toss with the tomato halves until they are well-coated. Lay the tomatoes, cut side up, on parchment or foil on a cookie sheet and bake for 1-1/2 to 2 hours. The tomatoes should be somewhat soft and a bright red colour. Serves 4 as a side dish.