Oven dried tomatoes are incredibly easy to make and are just as tasty as the classic sun-dried version! The flavor of the tomatoes is concentrated and enhanced when they’re slow-baked in the oven.

Sun-dried tomatoes are one of the best ways to add flavor to meals. They are quite easy to make, will keep longer than fresh ones, and will add a touch of flair to many of your recipes. So, let’s take advantage of the season, and let me show you how to make sun dried tomatoes in the oven!

Misnomer Alert: Although these “sun-dried” tomatoes aren’t actually sun-dried, they are just as tasty and healthier than tomatoes that are sun-dried commercially.

Why You’ll Like Oven Dried Tomatoes

I’m sure that after tasting these delicious oven dried cherry tomatoes, they’ll quickly become one of your favorite ways to use up your summer tomato surplus. Because:

Saves time: Sun-drying tomatoes might take 3 days to 2 weeks, depending on the weather. In contrast, this oven-dried tomatoes recipe just takes around 4-5 hours.
Super Easy: making sun dried tomatoes in the oven is super easy. No dehydrator is needed.
Homemade: By making your own dried tomatoes, you can stay away from harmful ingredients like sulfur dioxide that can be found in store-bought varieties.
Great for Gardeners One gallon of cherry tomatoes produces roughly six ounces of dried tomatoes. This is a great way to use and store an abundance of tomatoes each harvest
Longer Storage: The shelf life of oven sun dried tomatoes is far longer than that of fresh tomatoes because you are eliminating the moisture from them. They keep longer the drier you make them. Additionally, they keep well in the freezer. They don’t become mushy after freezing as you remove almost all of the moisture.
Nutritional Value: Packed with vitamins A, C, and K, as well as vital minerals like iron and magnesium, dried tomatoes are low in calories and perfect for cooking or as a nutritious snack.
Customizable: You can make these oven-dried cherry tomatoes as spicy, garlicky, herby, or plain as you like. You can make them in a small quantity (using only a few tomatoes) or a large batch (using a baking sheet or two), depending on the kind of tomatoes you like.
Cheaper: Sun-dried tomatoes made at home are also typically far less expensive than those pricey small jars you buy at the supermarket.
The best part is that they are quite flavourful, especially when made using ripe, juicy tomatoes during the peak season of the produce.

Ingredients for Sun-Dried Tomatoes

Tomatoes: Cherry tomatoes are the ideal size, but you can use other tomatoes (sliced or quartered).
Olive oil or cooking spray: Olive oil adds flavor and helps them stay moist while baking.
Salt: To help balance the flavors.

How To Make Oven Dried Tomatoes

Preheat the oven to 225º F. Line 2 baking sheets with parchment paper.
Rinse and dry the tomatoes. Slice lengthwise and place, the seed side up, on the baking sheets.
Drizzle or spray the tomatoes with oil then sprinkle evenly with salt.
Bake for 4-5 hours, or until the tomatoes look dried and wrinkled. Their color should also darken to a deep red. Note that some tomatoes may cook faster than others. You can remove those and continue baking the rest.
Remove from the oven and let cool to room temperature.

How To Tell If Oven Dried Cherry Tomatoes Are Done?

Are you unsure how to determine whether your oven-dried cherry tomatoes are done? It’s dependent upon their look, texture, and flavor!

Wrinkled Skin: The tomatoes’ skins should wrinkle up like little crinkly balloons, giving them a beautiful, shrivelled appearance.
Chewy Texture: Press one; if it feels hard yet slightly flexible, it’s ready to be enjoyed. Consider chewy rather than mushy or crunchy.
Rich Color: Look out for a more deep red color that is nearly maroon. That shows the flavors have concentrated perfectly.
Moisture Levels: The majority of the liquid within the tomatoes should have evaporated, although they must not be entirely dried like chips. A slight softness ensures they remain flavourful and delicious.
Uniformity: Look over the whole batch. If necessary, remove the smaller tomatoes gradually because they might sometimes dry up more quickly than the larger ones.

Quick Tip: Are you unsure if they’re done? Let cool down one and taste it; it should be intense, tangy, and sweet without being watery.

That is all! Following these simple tips will help you achieve perfectly oven-dried cherry tomatoes every time.

Storage Instructions

Store in a sealed bag or container for about a month in the refrigerator. Store in the freezer for longer storage.

Store In Olive Oil

These oven-dried tomatoes should be kept in the refrigerator because they still have a considerable amount of moisture in them. Covering the finished tomatoes with olive oil will extend their shelf life. The flavor will seep into the olive oil, which may then be drizzled over fresh bruschetta or used in pasta recipes. I’m sure the leftover olive oil would also make an excellent topping for popcorn.

Serving, Pairing, and Using Suggestions

These oven or sundried tomatoes are a perfect appetizer or side dish. When paired with a beautiful glass of Italian wine, these oven-dried tomatoes make a quick and simple dinnertime meal.

You can use dehydrated tomatoes to flavor soups, dips, sauces, stews, salads, omelets, burgers, sandwiches, meats, over pizza, pasta, with bruschetta, cheese, and charcuterie boards because they have a rich, concentrated sweet tomato flavor.

Tips For Perfect Oven Dried Tomatoes

Choose your tomatoes wisely: This oven dried tomatoes recipe works well with little tomatoes, such as cherry, angel sweet, kumato, and yellow pear. You can also dehydrate plum tomatoes. But not very big, juicy tomatoes. Select tomatoes that already have less liquid. This will allow you to dry the tomato for a comparatively short period of time and still have a lot of tomato flesh left.
Customize the Flavor: You can add other seasonings, such as black pepper, garlic salt, or Italian herbs (like oregano, thyme, or mixed herbs) to further improve the flavor. A hint of smoked paprika imparts a smokey richness too.
Check for Even Drying: Tomatoes can dry at differing rates, particularly if they are in different sizes. So keep an eye on them and remove more done ones if needed.
Flip for Consistency: For even results, flip the tomatoes halfway through the process if you see that the tops are drying more quickly than the bottoms.
Avoid Overcrowding the Baking Sheet: Arrange the tomatoes in a single layer, ensuring that there is sufficient space between each tomato. This facilitates more even drying and prevents steaming.

Frequently Asked Questions

What Types of Tomatoes Are Best For Oven Drying?

This recipe can be made using any type of tomato. You can use smaller vine-ripe tomatoes such as Cherry tomatoes, Roma tomatoes, Campari tomatoes, or plum tomatoes, but I usually stay away from using larger steak tomatoes.

However, depending on their size, make sure you cut them in half, quarters, or slices as needed. You can leave the tomatoes whole if you choose smaller ones, like cherry or grape tomatoes.

Are Dried Tomatoes Healthy?

Yes, they are a nutrient-dense addition to meals because they are low in calories and high in vitamins A, C, and K, as well as minerals like iron and magnesium. They also contain lycopene, an antioxidant known to reduce the risk of cardiovascular disease and cancer. Additionally, they are an excellent source of potassium and folate.

Should I Salt My Tomatoes Before Dehydrating?

A small sprinkle of salt not only tastes excellent but also helps to remove moisture from the tomato. Additionally, you can add dried spices or herbs to your tomatoes before they dehydrate. You can use pepper, garlic powder, oregano, basil, or a mix of these.

What Temp to Bake Oven Dried Tomatoes

Bake the tomatoes at 225º F. The lower temperature will dehydrate the tomatoes without burning or crisping. Tomatoes baked at a lower temp will be moist and juicy, but still firm and chewy.

How Long to Bake Bake Oven Dried Tomatoes

At 225º F, bake tomatoes for 4-5 hours in the oven to dry them out.

How to Use Dried Tomatoes

Their chewy, tangy, and slightly sweet properties are great for pizza, sandwiches, pasta, and dips and spreads. Before cooking, a lot of recipes call for rehydrating sun-dried tomatoes.

How To Tell If Sundried Tomatoes Are Bad?

You should also throw away your oil-packed sun-dried tomatoes if they begin to fizz or bubble, as this could be a sign of the growth of bacteria or yeast. Sun-dried tomatoes in vacuum-packed, unopened containers should be kept in a cool, dry pantry. Keep your sun-dried tomatoes in the refrigerator after opening if they are packed in oil.

More Sun-Dried Tomato Recipes