Half-Dried Tomatoes

Naomi Pomeroy

Beast, Portland, OR

These bright, acidic cherry tomatoes add a burst of color and flavor to everything from scrambled eggs to Crème Fraîche Tarts or seared sea scallops.

Reprinted with permission from Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. 


  • 2 pints cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 1⁄2 teaspoons finely minced summer savory or thyme
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper


Preheat the oven to 300°F. Cut the tomatoes in half crosswise. Place the tomatoes, cut side up, on a parchment paper–lined baking sheet. Drizzle them with the oil and sprinkle them with the savory, salt, and pepper. Roast them for 45 minutes to 1 hour, until the tomatoes are beginning to color on their edges and have lost about half of their moisture. The tomatoes will keep, covered with plastic wrap at room temperature, for up to 1 day.


About 1 cup