Go Back

Sun-Dried Tomatoes

Make your own sun-dried tomatoes at home with this easy oven method, perfect for enhancing a variety of dishes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 10 servings
Course: Condiment, Snack
Cuisine: Mediterranean
Calories: 45
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 to 3 pounds tomatoes (Roma, plum, cherry, or a mix) Look for firm, ripe tomatoes.
  • 2 to 3 tablespoons olive oil Plus more for storing.
  • 1 teaspoon kosher salt Adjust to taste.
  • 1 teaspoon dried oregano or thyme Optional, for added flavor.
  • 1 to 2 teaspoons sugar Optional, if the tomatoes are very tart.
  • a pinch chili flakes Optional, for heat.
  • 1 small clove garlic, finely grated or garlic powder Optional, use with caution as it burns easily.

Method
 

Preparation
  1. Prep the pan by lining a large baking sheet with parchment and preheat the oven to 200 to 225°F.
  2. Slice the tomatoes into 1/4 to 1/3 inch slices for Roma or plum tomatoes, and halve cherry tomatoes.
  3. Toss the tomatoes with olive oil, salt, herbs, and optional sugar and chili.
  4. Spread tomatoes in a single layer, cut side up, giving them space.
Drying
  1. Bake for 2.5 to 4 hours, checking after 2 hours and rotating the pan halfway through.
  2. They're done when edges are leathery and centers feel dry but still bend. If they snap, they're too dry; if juicy, keep baking.
Cooling
  1. Let the tomatoes cool fully on the tray; they will firm up a little as they cool.
  2. Taste and add a pinch more salt if needed.

Notes

Store in olive oil for short-term use or in an airtight container for longer freshness. Always use clean utensils when serving.