This homemade oven-dried cherry tomato recipe is a simple, reliable way to turn fresh or forgotten cherry tomatoes into deeply flavorful, chewy little gems. If you’ve ever wondered how to make oven-dried tomatoes from cherry tomatoes without special equipment, this method delivers consistent, vibrant results every time.
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WHY YOU WILL LOVE THIS HOMEMADE OVEN DRIED CHERRY TOMATOES RECIPE
This recipe gives you the rich flavor of sun-dried tomatoes, using a low-and-slow oven method that works in any home kitchen. Learning how to make oven-dried tomatoes from cherry tomatoes means no waste, better flavor control, and a pantry staple that instantly elevates everyday meals.
These are perfect for a surplus of garden tomatoes in the summer months, or winter store-bought ones that you simply didn’t get around to using up. They are extremely delicious and vibrant with flavor.
Jump to:
- WHY YOU WILL LOVE THIS HOMEMADE OVEN DRIED CHERRY TOMATOES RECIPE
- WAYS TO USE OVEN-DRIED CHERRY TOMATOES
- INGREDIENTS FOR THIS OVEN DRIED CHERRY TOMATOES RECIPE
- HOW TO MAKE OVEN DRIED TOMATOES FROM CHERRY TOMATOES
- WHEN THIS RECIPE SHINES
- A Brief History of Sun-Dried Tomatoes
- FEATURED FARMER: DURST FAMILY FARM
- Oven-Dried Cherry Tomatoes (Homemade “Sun-Dried” Tomatoes)
- DIETARY CONSIDERATIONS
WAYS TO USE OVEN-DRIED CHERRY TOMATOES
These little jewels bring concentrated tomato flavor wherever they land. Adding richness without heaviness and brightness without acidity. I use them anywhere I want instant depth, especially when a dish needs just a little something extra.
- Stir into pasta, risotto, or grain salads for a punch of savory sweetness
- Add to focaccia or bread dough for pockets of rich tomato flavor
- Blend into pesto or compound butter for an instant flavor boost
- Toss with roasted vegetables or fold into scrambled eggs
- Layer onto sandwiches, pizzas, or cheese boards
- Blend into hummus for a deeply savory, Mediterranean-leaning spread
INGREDIENTS FOR THIS OVEN DRIED CHERRY TOMATOES RECIPE
Without trying to sound cliché, these make everything taste like a gift of summer past. I often scatter them over pasta, toss them into grain bowls, or fold them into focaccia dough. They add rich umami flavor and just the right touch of sweetness wherever they go. They are a true privilege, jewels of tastiness!
- Cherry or grape tomatoes: Naturally sweet and high in lycopene, these tomatoes concentrate beautifully as they dry, creating deep umami flavor and vibrant color.
- Olive oil: Adds richness and helps carry flavor, while lightly protecting the tomatoes as they slowly roast.
- Kosher salt: Essential for drawing out moisture and enhancing the tomatoes’ natural sweetness without overpowering them.
- Sugar (optional): A small pinch balances acidity, especially helpful for winter or store-bought tomatoes.
- Dried herbs (optional): Thyme, oregano, or rosemary add subtle aromatic notes that pair well with Mediterranean-style dishes.
HOW TO MAKE OVEN DRIED TOMATOES FROM CHERRY TOMATOES
I first spotted this technique from Diane Morrisey, author of You Got This!, and it quietly changed how I think about saving tomatoes. Ever since, it’s been a go-to in my kitchen when abundance meets intention.
- Prep Your Tomatoes: Wash and dry the tomatoes well. Slice them in half lengthwise. If they’re large or juicy, you can gently squeeze out some of the seeds and excess moisture, or simply bake longer.
- Preheat the Oven: Set your oven to 200°F (93°C). Line a large baking sheet with parchment paper.
- Season and Arrange: Place tomatoes cut-side up on the tray. Drizzle lightly with olive oil, sprinkle with salt, and, if you like, a pinch of sugar to enhance sweetness or some herbs for flavor. Try some Spade L Ranch Seasoning for a fun flavor twist.
- Slow Roast: Roast for 3 to 4 hours, depending on tomato size and juiciness. Check occasionally—they’re ready when shrunken, chewy, and slightly leathery, but not crisp or brittle.
- Cool and Store: Let them cool completely.
- Short-term storage: Keep in an airtight container in the fridge up to 1 week.
- Long-term storage: Cover with olive oil in a glass jar, refrigerate up to 3 weeks.
- For extended storage, freeze in zip-top bags up to 6 months.
WAYS TO USE OVEN DRIED TOMATOES
If you love these oven-dried tomatoes, I think you’ll enjoy using them the same way I do, tucked into Sun Dried Tomato Hummus, scattered over Creamy Sun-Dried Tomato Pasta with Spinach, or folded into billowy Focaccia Dough. They bring the same depth and brightness I chase in so many of my recipes, simple food that feels thoughtful, intentional, and deeply satisfying.
EQUIPMENT NEEDED
- Rimmed baking sheet
- Parchment paper or silicone baking mat
- Serrated Utility Knife for cutting tomatoes
- Cutting board
- Airtight container or glass jar for storage
WHEN THIS RECIPE SHINES
Cherry tomatoes are at their peak in summer, especially July, August, and September in the Western United States. That said, this homemade oven-dried cherry tomato recipe works year-round, making it ideal for preserving summer surplus or rescuing winter store-bought tomatoes that need new life.
Using peak-season tomatoes delivers the sweetest, most concentrated flavor, but even off-season tomatoes benefit from the slow roasting process, making this a true all-season kitchen staple. Let’s meet some of the folks who grow this beautiful fruit.
A Brief History of Sun-Dried Tomatoes
Sun-dried tomatoes really did begin in the sun. In Southern Italy, ripe tomatoes were sliced, lightly salted, and laid out on rooftops or wooden boards to dry slowly under the Mediterranean sun. Over several days, the heat concentrated their natural sugars and acidity, creating intense flavor while preserving the tomatoes long before refrigeration existed.
Today, most tomatoes labeled “sun-dried” are no longer dried outdoors. True sun drying is slow, weather-dependent, and difficult to control safely on a commercial scale. Instead, modern producers rely on ovens, dehydrators, or controlled air-drying tunnels to recreate the same deeply concentrated flavor and chewy texture in a consistent, food-safe way.
That’s why the name stuck. “Sun-dried” now describes a style rather than a literal method. It tells you the tomatoes are fully dried, rich, sweet-savory, and designed to melt into sauces or add depth wherever they’re used. In the end, it’s the flavor that matters, and that concentrated richness is the whole point.
FEATURED FARMER: DURST FAMILY FARM
Let’s talk about a farm that’s as rooted in history as it is in flavor, Durst Organic Growers in Yolo County, California. The Durst family has been farming in this rich, fertile valley since the late 1800s, and a few generations later Jim and Deborah Durst steered the legacy toward organic, fresh-market produce.
Starting in 1988 with their first organic processing tomatoes, they soon expanded into fresh market heirloom and cherry tomatoes, melons, asparagus, and more, always focused on what tastes best straight from the soil. Their approach goes beyond crops and yield; it’s about safeguarding the well-being of the land, the community, and the people who work there.
Sharing their story honors the generations of hard work, soil stewardship, and genuine love for honest food that make our kitchens and plates feel rooted in something real.
Oven-Dried Cherry Tomatoes (Homemade “Sun-Dried” Tomatoes)
Ingredients
- 2 lb cherry tomatoes (900 g) or grape tomatoes
- 1-2 tablespoon olive oil (15–30 ml)
- ½ teaspoon kosher salt (3 g)
- ½ teaspoon sugar (2 g) Optional to enhance sweetness
- 1 teaspoon Dried thyme (optional) More optional dried herbs: Also oregano, or rosemary
Instructions
- Prep Your Tomatoes: Wash and dry the tomatoes well. Slice them in half lengthwise. If they’re large or juicy, you can gently squeeze out some of the seeds and excess moisture, or simply bake longer.
- Preheat the Oven: Set your oven to 200°F (93°C). Line a large baking sheet with parchment paper.
- Season and Arrange: Place tomatoes cut-side up on the tray. Drizzle lightly with olive oil, sprinkle with salt, and, if you like, a pinch of sugar to enhance sweetness or some herbs for flavor. Try some Spade L Ranch Seasoning for a fun flavor twist.
- Slow Roast: Roast for 3 to 4 hours, depending on tomato size and juiciness. Check occasionally— they’re ready when shrunken, chewy, and slightly leathery but not crisp or brittle.
- Cool and Store: Let them cool completely.
Notes
Long-term storage: Cover with olive oil in a glass jar, refrigerate up to 3 weeks.
For extended storage, freeze in zip-top bags up to 6 months.
Nutrition
DIETARY CONSIDERATIONS
The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes that transport you to your favorite bakery, café, or cozy bistro.
Here is a quick reference if you are trying to meet a dietary consideration.
DF (Dairy Free): Yes, this recipe contains no dairy as written.
EF (Egg Free): Yes, there are no eggs used in this recipe.
GF (Gluten-free): Yes, all ingredients are naturally gluten-free.
NF (Nut Free): Yes, this recipe does not contain nuts.
PB (Plant-Based): Yes, it is made entirely from plant-based ingredients.
SF (Sugar Free): Yes, as written with sugar optional and not required.
VE (Vegetarian): Yes, this recipe is fully vegetarian.
VG (Vegan): Yes, it contains no animal products.
Paleo: Yes, all ingredients align with a Paleo-friendly approach.
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