Dried Tomatoes in the Oven is the perfect recipe for using up the end of season tomatoes. This sundried tomatoes in the oven recipe is really great for adding a bit of color to salads or sandwiches.
There are so many ways to enhance flavor to you dishes with dried tomatoes such as my easy homemade bagel and asparagus salad with tomatoes.
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Why this Oven-Dried Tomatoes Recipe is a Keeper
I love this recipe because it’s a fantastic way to use up my plethora of tomatoes from the garden. This recipe is perfect for adding to pestos or pizzas.
- Intense, Concentrated Flavor: Drying tomatoes in the oven intensifies their natural sweetness and umami, creating a flavor that far surpasses store-bought sun-dried tomatoes packed in oil.
- Versatile Ingredient: Oven-dried tomatoes add a burst of flavor to countless dishes, from pasta sauces and pizzas to salads, sandwiches, and antipasto platters.
- Control Over Ingredients: You know exactly what goes into your dried tomatoes – just tomatoes and perhaps a little salt and herbs. No unwanted preservatives or excessive oil.
- Cost-Effective (Especially in Season): When tomatoes are abundant and inexpensive, drying them yourself is a budget-friendly way to preserve their goodness and enjoy their flavor year-round.
- Aromatic Kitchen: The process of slow-roasting tomatoes fills your kitchen with a delightful, summery aroma.
- Customizable Flavors: You can easily infuse your drying tomatoes with your favorite herbs, garlic, or a touch of spice.
How Do I Know When the Dry Tomatoes are Done?
The tomatoes are done drying when they’re nice and crisp and no longer moist.
Pro Tip for Sun-Dried Tomato Recipe
Choose Ripe but Firm Tomatoes: Overripe or bruised tomatoes will have too much moisture and won’t dry as well.
Ingredient Notes and Variation Suggestions for Tomatoes in the Oven
This recipe is so versatile. Try experimenting with different ingredients to achieve different results.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Small Tomatoes: This recipe calls for cherry tomatoes or grape tomatoes.
- Roma Tomatoes or Plum Tomatoes: These meaty, low-seed fresh tomatoes are ideal for this homemade sun-dried tomatoes recipe as they have less moisture.
- Seasonings: Towards the end of cooking, add fresh or dried herbs like oregano or roasted garlic. Try red pepper flakes for a hint of spice.
- Balsamic Vinegar: A very light drizzle can add a touch of sweetness and tang (use sparingly).
How to Make Sun-Dried Tomatoes
This recipe comes together in just 3 easy to follow steps. This roasted tomatoes recipe is so good, I make it every summer.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Pans: Preheat the oven to 215℉ and line two baking sheets with parchment paper.
- Slice and Season the Tomatoes: Slice the tomatoes in half, and arrange the tomatoes in a single layer on prepared baking trays. Drizzle the cut side of tomatoes with extra virgin olive oil and sprinkle with salt.
- Roast: Bake for 4 hours until tomatoes are dried. Let the tomatoes cool in the oven overnight.
Prep Ahead Suggestions for Sundried Tomatoes
Preparing ingredients and steps ahead of time can help to save me time and kitchen space when it comes to making the recipe.
- Choose and Wash Tomatoes: Select ripe, firm tomatoes. Wash them thoroughly and pat them dry. This is a simple but essential first step you can do anytime.
- Slice or Halve Tomatoes: Decide on your preferred size and slice or halve the tomatoes. This can be done a few hours before you plan to start the drying process. Store the prepared tomatoes in the refrigerator, covered, if not using immediately.
- Prepare Baking Sheets: Line your baking sheets with parchment paper. This prevents sticking and makes cleanup easier. You can do this in advance as well.
- Infused Oil (Optional): If you plan to store your dried tomatoes in oil, you can infuse the oil with garlic cloves, herbs (like rosemary or thyme), and a pinch of red pepper flakes a day or two ahead. Gently heat the oil with the flavorings, let it cool completely, and then strain.
How to Store Sun-Dried Tomatoes, Reheat and Use Leftover Oven Roasted Tomatoes
- Storing: Store in the refrigerator for 1 week without oil, or submerged in olive oil for up to a month.
- Reheating: You don’t need to reheat them, but you can rehydrate them with water or tomato juice.
- Using Leftovers: Enjoy these with cheese and Air Fryer Biscuits.
Common Questions About This Sun Dried Tomatoes Recipe
Can I Dry Tomatoes Without Peeling Them?
Yes, feel free to leave the skins on the sun-dried tomatoes in oven.
Do I Need to Remove the Seeds?
You don’t need to remove the seeds. However, feel free to remove the seeds if you’d like.
Why Are my Dried Tomatoes Still Soft and Moist?
If the sun-dried tomatoes in the oven are still juicy, let them cook for longer.
Can I Use a Dehydrator Instead of an Oven?
Maybe. For a dehydrator to be effective, you would have to slice the tomatoes thinly so that they dehydrate well.
Expert Tips for Making Oven Dried Tomatoes This Recipe
- Cut Uniformly: Try to slice or halve your tomatoes into similar sizes to ensure they dry evenly.
- Don’t Overcrowd the Baking Sheets: Leave space between the tomato pieces to allow for proper air circulation, which is crucial for drying. Use multiple baking sheets if necessary.
- Low and Slow is Key: Patience is your friend here. Drying at a low temperature for a longer time yields the best flavor and texture.
- Check Regularly: Monitor the tomatoes during the drying process and adjust the time as needed. Rotate the baking sheets occasionally for even drying.
- Slightly Open the Oven Door: Propping the oven door slightly open (using a wooden spoon) can help release moisture and speed up the drying process.
- Cool Completely Before Storing: Ensure the dried tomatoes are completely cool before storing them to prevent condensation and potential mold growth.
- Use Good Quality Olive Oil (if packing in oil): The flavor of the oil will infuse into the tomatoes.
- Label Your Jars: If storing in oil, label the jars with the date.
- Don’t Discard the Infused Oil: The olive oil used to store the dried tomatoes becomes wonderfully flavorful and can be used in dressings, marinades, or for sautéing.
- Serve With: Ways to use sun-dried tomatoes include in a Spinach Frittata with Feta, Creamy Tuscan Shrimp Pasta or Chickpea Feta Salad.
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Dried Tomatoes in the Oven
Dried Tomatoes in the Oven is the perfect recipe for using up the end of season tomatoes. This sundried tomatoes in the oven recipe is really great for adding a bit of color to salads or sandwiches.
Equipment
- Sharp Knife
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Ingredients
- 2 pounds Cherry Tomatoes, or grape tomatoes
- 2 tablespoons Olive oil, as needed
- Sea salt
Instructions
- Preheat the oven to 215℉ and line two baking sheets with parchment paper or silicone baking mats.
- Slice tomatoes in half, and spread out over prepared baking trays, spacing out at least 1" in between to allow tomato juices to evaporate.
- Drizzle sliced tomatoes with olive oil and sprinkle with salt, if desired.
- Bake for 4 hours until tomatoes are dried.
- Allow tomatoes to dry in the oven overnight if wanting to preserve them in additional oil.
- Store in the fridge for 1 week without oil, or in oil for up to a month.
Christina’s Notes
- Cut Uniformly: Try to slice or halve your tomatoes into similar sizes to ensure they dry evenly.
- Don’t Overcrowd the Baking Sheets: Leave space between the tomato pieces to allow for proper air circulation, which is crucial for drying. Use multiple baking sheets if necessary.
- Low and Slow is Key: Patience is your friend here. Drying at a low temperature for a longer time yields the best flavor and texture.
- Check Regularly: Monitor the tomatoes during the drying process and adjust the time as needed. Rotate the baking sheets occasionally for even drying.
- Slightly Open the Oven Door: Propping the oven door slightly open (using a wooden spoon) can help release moisture and speed up the drying process.
- Cool Completely Before Storing: Ensure the dried tomatoes are completely cool before storing them to prevent condensation and potential mold growth.
- Use Good Quality Olive Oil (if packing in oil): The flavor of the oil will infuse into the tomatoes.
- Label Your Jars: If storing in oil, label the jars with the date.
- Don’t Discard the Infused Oil: The olive oil used to store the dried tomatoes becomes wonderfully flavorful and can be used in dressings, marinades, or for sautéing.
- Serve With: Ways to use sun-dried tomatoes include in a Spinach Frittata with Feta, Creamy Tuscan Shrimp Pasta or Chickpea Feta Salad.
Helpful Tips for All RecipesThese quick tips will help you get perfect results every time.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
Calories: 103kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 25mgPotassium: 494mgFiber: 2gSugar: 6gVitamin A: 1109IUVitamin C: 52mgCalcium: 25mgIron: 2mg
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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