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+ servings
2 jars, with Tomato and Oven

Oven 'Sun-Dried' Tomatoes

Jenny from Not Entirely Average
Oven 'Sun-Dried' Tomatoes are a fragrant, intensified taste of summer's sultry days. 
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Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Snack
Cuisine American, Italian, Mediterranean
Servings 12 servings
Calories 14 kcal


Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for Oven 'Sun-Dried' Tomatoes

      for the tomatoes

      • 2 pounds fresh ripe Campari, San Marzano, Roma, or cherry tomatoes
      • sea salt flakes

      optional ingredients for storing and flavor

      • olive oil
      • fresh herbs such as basil, oregano, thyme, and chives
      • fresh garlic cloves
      • red pepper flakes see notes
      • peppercorns see notes


      The Method

      • Prepare storage jars with tight-fitting lids by sterilizing in a hot water bath. Remove from the bath using tongs and allow to dry completely.
      • Line a large rimmed baking sheet or sheets with parchment paper. Place a drying rack over the parchment.
      • Preheat the oven to 250° F, or the lowest setting possible. 
      • Cut each tomato in half lengthwise. If using any tomato larger than a cherry tomato, scoop the seeds and pulp out and discard.
        A close up of food, with Tomato
      • Once all of the tomatoes have been sliced, place each tomato half, cut side up, on the drying rack leaving room between each and every tomato. Nobody should be touching.
      • Sprinkle the tomatoes lightly with the flaked sea salt.
        box of sea salt
      • Place baking sheet in the oven. Bake for 2.5 to 3.5 hours, or until the tomatoes are dehydrated and leathery, but not crispy. Check them every hour during drying. 
        A close up of food, with Tomato
      • Remove from the oven and allow to cool.  To store, transfer the sun-dried tomatoes to a jar or jars. If using garlic or herbs, tuck these in and around the tomatoes as you pack them. Pack the jars until full, but not too tight. Fill with a quality olive oil until the tomatoes and any extra ingredients are completely covered.  Fasten lids and refrigerate for up to 2 weeks. Alternatively, cooled tomatoes may be placed into freezer bags and frozen, without oil or additional ingredients, for up to 3 months.
        A jar of food on a table, with Tomato


      Please note that the nutritional information above does NOT include the addition of olive oil, as the oil is optional.
      If planning to use red pepper flakes or peppercorns as enhancements to flavor the packing oil, I recommend using very little/few of either. Red pepper flakes as well as peppercorns often become bitter over extended time and could potentially alter the taste of the tomatoes. If you are looking to add heat to a dish you are cooking, add the heat directly to that dish, and do NOT add the heat to the ingredients that go into that dish.


      Serving: 1servingsCalories: 14kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 8mgPotassium: 165mgFiber: 1gSugar: 2gVitamin A: 370IUVitamin C: 17mgCalcium: 8mgIron: 1mg
      Keyword canning, cherry tomatoes, freezing sundried tomatoes, no canning, plum tomatoes, preserving, preserving tomatoes, san marzano tomatoes, summer vegetables, sun-dried, sundried, sundried tomatoes, sundried tomatoes in oil, tomato