Oven Dry Tomatoes and Overnight Tomato Pesto Recipe | PBS Food

Oven Dry Tomatoes and Overnight Tomato Pesto

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  • 4 cups dry tomatoes
  • 1 T. garlic
  • 1/4 cup basil fresh
  • 1/4 cup fresh parmesan cheese
  • 1/3 cup extra virgin olive oil
  • fresh ground pepper to taste


  1. Set oven to approximately 150˚. Cut tomatoes in half lengthwise. Dust lightly with Kosher salt; may also season with dry herbs of your choice. Place on cookie or sheet trays and dry in 150˚ oven for approximately 8 to 10 hours… may leave overnight.
  2. Combine all ingredients except oil and tomatoes in food processor. Slowly add oil until thick paste develops. May use pesto as a spread for toasted breads, sandwiches and pasta. Add your choice of 1/2 cup vinegar or another 1/2 cup extra virgin olive oil and use as a salad dressing.


Note: The amount of liquid natural to the tomato, the time of year and freshness of tomato will affect the drying time.
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