Oven-Dried Cherry Tomatoes (Homemade “Sun-Dried” Tomatoes)

Roasted cherry tomatoes that have become sun-dried tomatoes on a baking sheet.

Oven-Dried Cherry Tomatoes (Homemade “Sun-Dried” Tomatoes)

Here’s how to turn old cherry tomatoes into richly flavored oven-dried “sun-dried” tomatoes that keep beautifully and add incredible depth to any recipe.

Course Appetizer, Ingredient, Side Dish

Cuisine Italian-Inspired, Mediterranean

Keyword homemade oven dried cherry tomatoes recipe, how to make oven dried tomatoes from cherry tomatoes

Prep Time 10

Cook Time 4

Cooling Time 30

Total Time 4 40

Servings

Calories 37kcal

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

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.

Nutrition