Oven Roasted Sun Dried Tomatoes
These oven roasted sun 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, you've got to try this recipe.
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. Still got some extra tomatoes? Use them to make homemade spicy tomato jam.
I ended up buying a huge batch of fresh tomatoes on my last trip to the farmer's market, and I had to look for a way to put them to use.
I used up some to make my favorite tomato tartare, some fire roasted tomatoes, and my classic tomato passata, but I still had a few more leftover. And while, I didn’t have a dehydrator, my oven worked out wonderfully for this sundried tomato recipe.
Quick Look: Oven Roasted Sun Dried Tomatoes
- 🔪 Prep time: 5 minutes
- 🍳 Cook time: 2 hours 30 minutes
- ⏱️ Resting time: 2 hours
- 🍽️ Servings: 4 servings
- 🥣 Main ingredients: Tomatoes, olive oil, garlic, rosemary, oregano, basil, salt, and pepper
- ➡️ Method: Slice tomatoes → season → slow roast → rest in residual heat → check for dryness → store
- ⭐ Difficulty: Easy
- 🍅 Best served with: Pasta (like my homemade cheese tortellini), pizza, sandwiches, salads, toast, or creamy sauces.
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Jump to:
- Quick Look: Oven Roasted Sun Dried Tomatoes
- What's So Great About the Recipe?
- Recipe Ingredients
- Substitutions & Variations
- How to Make Oven Roasted Sun Dried Tomatoes
- 💭Top Tip
- Tips & Tricks to Nail the Recipe
- How to Use Oven Roasted Sun Dried Tomatoes
- Troubleshooting & FAQs
- More Easy Condiments to Batch-Make
- Oven Roasted Sun Dried Tomatoes
What's So Great About the Recipe?
- It's an incredibly easy, fail-proof recipe. Even if you're making it for the first time, you're sure to get it right.
- It's a great way to use up all that fresh summer produce and put it to use- just like my garlic marinated tomatoes.
Recipe 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-use the leftovers to make some cherry tomato confit!
Olive oil: You’ll also need a generous amount of olive oil for this recipe. I would recommend using extra virgin olive oil or an infused oil like rosemary garlic infused 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. You can use garlic parsley salt for additional depth.
See recipe card for quantities.
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.
How to Make Oven Roasted Sun Dried Tomatoes
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.
💭Top Tip
Remember not to use aluminum foil to line the baking sheet, as it can react with the tomatoes.
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 Roasted Sun Dried Tomatoes
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!
You can also chop up some sundried tomatoes and add them to a simple olive oil pizza sauce or a spicy Italian dipping oil. fweAnd of course, these tomatoes are great as a pizza topping, or when added to your homemade pasta.
Troubleshooting & FAQs
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! Almost any kind of tomatoes can work for this recipe.
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.
More Easy Condiments to Batch-Make
Looking for other recipes like this? Try these:
If you tried this oven roasted sun dried tomatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Oven Roasted Sun Dried Tomatoes
Ingredients
- 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
Instructions
- 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.
Notes
- Smaller, meaty tomatoes generally dry faster than large, watery tomatoes.
- Do not use aluminum foil to line the baking sheet.
- Drying time can vary depending on the size and moisture content of the tomatoes.
- Refrigerate homemade tomatoes stored in oil; do not treat them as shelf-stable.
- For longer storage, freeze the dried tomatoes.
- For shelf-stable canning, use a tested, research-based canning recipe rather than this oven-drying method.
