Homemade dried tomato

Desserts drinks and sauces

Ingredients for 20 servings of dried tomatoes

  • 5 Kumato® tomatoes
  • 2 teaspoons salt
  • 2 teaspoons sugarr
  • 2 teaspoons Provencal herbs
  • Extra virgin olive oil (to preserve the tomatoes)


Wash the Kumato® tomatoes thoroughly, cut into quarters and spread them out over a baking dish, leaving space between them. Sprinkle with the salt and sugar and allow to rest for half an hour.

Once rested, sprinkle with the Provençal herbs and place in a pre-heated oven at 100ºC, leaving them to dry at this temperature for a total of six to eight hours, turning the Kumato® tomato quarters from time to time during the process.

Making homemade dried tomatoes is effortless. You just have to remember to flip them occasionally—that's it! When the tomatoes are ready, let them cool and put them in a glass jar and cover them with extra virgin olive oil. Store the dried tomato in the refrigerator and use as desired within a month.

Stand out with  original serving ideas

It is best to wait a week before consuming our homemade dried tomato, allowing the flavour to settle while it absorbs the aromas of the extra virgin olive oil in which it is preserved.

It can also be infused with flavour by adding a clove of garlic, peppercorns or some fresh herbs. Any of these other three seasonings will add a very special touch to our homemade dried tomato.

Homemade dried tomato is an ingredient whose powerful flavour can transform any dish in which it is used. It can be used as a complement to cheeses, added to the sauce of our favourite pasta recipes, on pizzas, in salads or sandwiches.