Enjoy the intense, sweet, and slightly tangy flavor of sun-dried tomatoes made effortlessly at home in your oven. These low-and-slow roasted cherry or grape tomatoes are perfect for salads, pastas, sandwiches, or snacking straight from the jar.

Ingredients

1 pint cherry or grape tomatoes
Fine sea salt

Instructions

Preheat the Oven:
Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even drying.
Prepare the Tomatoes:
Rinse the tomatoes thoroughly and pat dry. Slice each tomato in half lengthwise and arrange them cut-side up on the prepared baking sheet. Sprinkle lightly with fine sea salt.
Bake Low and Slow:
Bake the tomatoes for 2½ to 3½ hours, checking occasionally. They should shrink and darken slightly in color, becoming leathery but not crisp. Keep a close eye toward the end to avoid burning.
Cool and Store:
Remove from the oven and let cool. Serve immediately, or store for later use:
- Short-term storage: Transfer cooled tomatoes to a clean glass jar, cover completely with olive oil, and add flavor enhancers like a clove of garlic, fresh herbs, or a pinch of chili flakes if desired. Seal tightly and refrigerate for up to 4 days.
- Freezer storage: Place dried tomatoes in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container or freezer bag for up to 3 months.

Why You’ll Love This Recipe

Deep, concentrated flavor with just two ingredients
No dehydrator or sun needed—your oven does all the work
Versatile for many dishes: salads, pastas, sandwiches, dips
Budget-friendly and no preservatives like store-bought versions
Easy to customize with herbs and oil

Tips

Use ripe, firm cherry or grape tomatoes for best results.
Don’t overcrowd the baking sheet—space helps them dry evenly.
Keep oven temperature low and consistent to prevent burning.
Watch closely during the last 30 minutes; drying times may vary based on tomato size and oven calibration.

Variations and Substitutions

Tomato types: Use roma or plum tomatoes, sliced into quarters (bake time will increase).
Seasonings: Try adding cracked pepper, thyme, rosemary, oregano, or basil before baking.
Oven temp variation: For faster drying, raise oven to 275°F and check after 2 hours.
Oil infusion: Add garlic cloves, red pepper flakes, or rosemary sprigs to the oil for flavored storage.

FAQs

Can I make these with larger tomatoes?
Yes! Use Roma or plum tomatoes cut into quarters. Bake time will be longer—check at the 4-hour mark.

Do I have to refrigerate them in oil?
Yes, if storing in oil, always refrigerate to prevent spoilage. Eat within 4 days or freeze without oil for longer storage.

Are they chewy or crispy?
They’re chewy and tender, with a concentrated tomato flavor—similar to traditional sun-dried tomatoes, but not brittle.

Serving

Toss into pasta dishes, grain bowls, or risottos
Add to sandwiches, wraps, or paninis for a flavor boost
Mix into hummus, pesto, or cream cheese spreads
Top your pizza, bruschetta, or roasted veggie plates

Suggestions

Make a big batch and freeze in small portions for later.
Blend with olive oil and garlic to make a rich sun-dried tomato spread.
Pair with fresh mozzarella and basil for a twist on Caprese salad.
Great for gifting! Package in oil with a sprig of rosemary and give as a homemade food gift.