It’s easy to make your own oven-dried tomatoes! These tomatoes are tangy and delicious, and will bring a ton of flavor to your recipes.
Do you plant a summer garden? We love to plant zucchini, cucumbers, squash, and tomatoes.
We usually do quite a few varieties of tomatoes, and inevitably the ones that do the best are the little cherry tomatoes.
One summer, we had lots of cherry tomatoes, and I decided that I wanted to try drying them in the oven. I had heard that the flavor was the same as if you were to dry them in the sun, and since I don’t have a safe way to do that, into the oven they went!
These oven-dried tomatoes were so tangy and delicious, this has become a summer tradition. The tomato flavor is really concentrated, and they are a little bit sweet. I think they’re more flavorful than the store-bought variety. They are a delicious addition to salads, soups, and pasta.
Step by Step Instructions
Making oven-dried tomatoes is SO easy to do, and I highly recommend it. It just takes a few simple steps.
- Slice the tomatoes, pat them dry, and give them a generous sprinkling of salt.
- Once that’s done, place on a rimmed baking sheet and leave them in a 225 degree Fahrenheit oven for 5-6 hours.
- When they’re wrinkly and dried, you just store them in the fridge – either dry in a plastic bag, or with some olive oil in a sealed container.
You should be able to dry other types of tomatoes in the oven as well.
Just make sure to slice the tomatoes very thin, and pat them dry. I think this recipe will work with Roma tomatoes, heirloom tomatoes, and other varieties.
Please watch the drying time – different types and sizes of tomatoes will take a bit more time to dry out fully.
You do want to make sure that you slice the tomatoes evenly, if some are thicker than others, they won’t dry out evenly. You need to use a sharp, serrated knife, and there is a special tool for holding the tomatoes while slicing them that makes this task a lot easier. See the recipe for that utensil.
- If you store dried tomatoes in the refrigerator or freezer in a sealed plastic bag, these should keep for about six months.
- If you store them in a jar with oil, these should be consumed within two weeks.
- For safety reasons, my recommendation is to store them dry in plastic bags, and then just add them to oil right before you want to use them.
- You can read more about storing these sun-dried tomatoes here.
These oven-dried tomatoes do have a nice long shelf life, although I can’t vouch for that because we ate ours up pretty quickly!
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- 4 cups cherry tomatoes
- 1 teaspoon sea salt
- olive oil for storing if desired optional
- Preheat the oven to 225 degrees F. Line two cookie sheets with parchment paper.
- Rinse the tomatoes and pat dry. Slice lengthwise and place on the cookie sheets, seed side up.
- Pat the tomatoes with a paper towel to absorb some of the juice. Sprinkle with sea salt.
- Bake at 225 degrees until dried and deep red – about 5-6 hours.
- Check the tomatoes regularly after the 4 hour point. They will look wrinkled, dried, and rich red. Some of them may dry faster than others, so you can remove those so they don’t get burnt. Once they are all dried, dark red, and wrinkled, remove the pan from the oven.
- Let cool completely. Store in a plastic bag in the refrigerator, or in a glass jar with some olive oil, about 3-4 tablespoons. They can be stored safely for about a month in the refrigerator. Makes about 1 cup of dried tomatoes.