These oven-dried tomatoes have the perfect tangy bursts of irresistibly delicious flavor.
If you're a fan of sun dried tomatoes and love the flavors they bring into all your culinary experiments, you've got to give this recipe a try.
All you'll need is your trusty oven, a handful of some fresh tomatoes in season, and a few seasonings and pantry staples to make these tomatoes in a jar.
I’m a big fan of making condiments, pickles and sauces at home, and I almost always love experimenting in the kitchen, trying out different veggies and ingredients to work with.
My batch of fresh dates turned into a nice date puree to last me months as a natural sweetener, and my extra habanero chillies turned into a spicy habanero oil that I used as a drizzle over my pizzas.
So of course, when I had a batch of fresh tomatoes waiting to be put to use, I knew I just had to try out something.
I didn’t have a dehydrator, but my oven worked out wonderfully for this sundried tomato recipe.
What's So Great About the Recipe?
My favorite part about this recipe has to be how easy it actually is.
Even if you’ve never made oven dried tomatoes before, and are worried about getting it right, you should try this recipe.
Once you learn how to make this recipe, there’s no going back!
It is a great way to store some of summer’s best produce for later, and use them in your favorite kitchen experiments for months later.
Ingredients For the Oven Dried Tomatoes
For this oven-dried tomatoes recipe, you’ll need just a few simple ingredients.
Tomatoes: I would recommend using meaty tomatoes for this recipe. You could use Roma tomatoes, Plum tomatoes or even smaller tomatoes like cherry or grape tomatoes.
Olive oil: You’ll also need a generous amount of olive oil for this recipe. I would recommend using extra virgin olive oil.
Herbs: To add some flavor to these tomatoes, I added some dried herbs, specifically rosemary and oregano into it, along with a bit of fresh basil.
Garlic: I love all things garlic, so I just had to add a bit of garlic too!
Seasonings: I kept the seasonings simple with a bit of sea salt and black pepper.
See recipe card for quantities.
How to Make Oven Dried Tomatoes
Ready to make this oven sun-dried tomato recipe? Here’s what you’ll need to do to make sun dried tomatoes in the oven.
Preheat the oven to 225 degrees F (107 degrees C) and prepare your baking sheet by lining it with some parchment paper.
Slice your tomatoes in half lengthwise, and then further into wedges.
You can also choose to cut the tomatoes into small 1 inch chunks if you don’t want to slice the tomatoes.
Next, arrange the tomatoes on the parchment paper in a single layer. Drizzle with olive oil and sprinkle your herbs, garlic and seasonings.
Allow the tomatoes to cook for about 2 to 2 ½ hours, and then turn off the oven while still leaving the tomatoes in.
About 2 hours later, once the tomatoes are dried, check if the tomatoes are completely dry.
Some tomatoes will need a few extra minutes in the oven- remove the ones that are done, and pop the softer tomatoes that still have a bit of moisture back in the oven for a few minutes and dry the tomatoes completely.
Substitutions & Variations
- I used my convection oven for this recipe, but you can use your Air Fryer too and replicate this homemade sun-dried tomatoes recipe.
- You can actually try out different variations of this recipe by experimenting with different types of tomatoes.
- San Marzano tomatoes, heirloom tomatoes and cherry tomatoes are all amazing, and you can easily make sun-dried tomatoes using them.
- Remember not to use aluminum foil to line the baking sheet, as it can react with the tomatoes.
How to Store Oven Dried Tomatoes in a Jar
The simplest, easiest way to store oven-dried tomatoes is to transfer the tomatoes to a jar with olive oil, and then refrigerate them.
This is a great way to store these oven roasted tomatoes for months.
Remember that you'll need plenty of olive oil for this. Once you've added all the tomatoes in the jar, pour enough olive oil in it to cover the roasted tomatoes completely.
If you’re planning to use them within a few days, you can store the tomatoes in an airtight container in the refrigerator.
Tips & Tricks to Nail the Recipe
- Size of the tomatoes actually matters when choosing the summer tomatoes for this recipe. Remember to choose ones that are ripe and ideally small in size.
- Small tomatoes generally tend to have less water and pulp, which means they’ll dry up faster in the oven as opposed to larger tomatoes.
- The oven temperature is another important factor to take note of when it comes to making these dried tomatoes.
- You’ll want to keep the temperature at its lowest setting. This will make your oven act as a dehydrator, and your tomatoes will dry just as beautifully.
Keep in mind that the tomatoes will eventually shrink, so you’ll need just a little sprinkle of the salt.
Resist the urge to check the tomatoes while they’re still in the oven.
Even after they’re done and have spent a couple hours in the oven drying up in the residual heat, let them stay in for a few extra minutes by leaving the oven door open by propping a wooden spoon in.
How to Use Oven Dried Tomatoes
This sun dried tomatoes recipe is super when you have some extra tomatoes to use.
These oven dried tomatoes are perfect when added to a homemade sauce, specifically a creamy sauce base, like an Alfredo sauce.
The nice and tangy contrast of flavors from the creamy sauce and the tomatoes is a match made in heaven!
If you like sundried tomatoes in your salads, you’re in for a treat with these! With a nice stock on hand, you can now throw in some of these little flavor nuggets to your simple salad and make it next level delicious.
These tomatoes taste amazing when added to your homemade sandwiches and wraps. They pack a delicious flavor punch, and are super versatile too!
On Pizza and Pasta
And of course, these tomatoes are great as a pizza topping, or when added to your homemade pasta.
On Breakfast Toast
My favorite way to serve these tomatoes is to add them to my breakfast toast. My eggs on toast and avocado toast turn out wicked delicious all thanks to these.
The sun-dried tomatoes can be made in a big batch and frozen too! Just layer the tomatoes on a baking sheet, freeze them for a couple hours until solid, and then move them to a freezer bag or a freezer-safe container.
You totally can! If you’re into gardening, you can totally make sundried tomatoes with all that fresh, juicy fruit.
Looking for other recipes like this? Try these:
- Whipped Honey
- Carolina Gold BBQ Sauce
- Torshi - Persian Mixed Vegetable Pickle
- Russian Pickled Mushrooms
- Chinese Hot Mustard
Oven Dried Tomatoes in a Jar
- 1 teaspoon basil chopped
- 2 lbs tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 tablespoon sea salt
- 3 tablespoon olive oil
- ½ teaspoon pepper powder
- 4-5 garlic
- Preheat the oven to 225 degrees F (107 degrees C) and prepare your baking sheet by lining it with some parchment paper.
- Slice your tomatoes in half lengthwise, and then further into wedges.
- You can also choose to cut the tomatoes into small 1 inch chunks if you don’t want to slice the tomatoes.
- Next, arrange the tomatoes on the parchment paper in a single layer. Drizzle with olive oil and sprinkle your herbs, garlic and seasonings.
- Allow the tomatoes to cook for about 2 to 2 ½ hours, and then turn off the oven while still leaving the tomatoes in.
- About 2 hours later, once the tomatoes are dried, check if the tomatoes are completely dry.
- Some tomatoes will need a few extra minutes in the oven- remove the ones that are done, and pop the softer tomatoes that still have a bit of moisture back in the oven for a few minutes and dry the tomatoes completely.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove