The smell that comes out of the oven after eight hours of cherry tomatoes drying at 170°F (77°C) is concentrated summer in the middle of winter. Every bit of water slowly leaves the tomatoes and what remains is intense, sweet, and chewy. Two ingredients: cherry tomatoes and a teaspoon or two of olive oil. A keeper for the pantry.
The process is patience, not skill. Cut the tomatoes in half, toss with olive oil, spread cut-side up on a parchment-lined baking sheet, and bake for eight to fourteen hours. Some dry faster than others. Check every couple of hours and remove the ones that are done.
Tips for Making Sun Dried Tomatoes in the Oven
Use small, ripe cherry tomatoes
Smaller tomatoes dry faster and more evenly. Large tomatoes can take fourteen hours or longer and the edges dry out while the centre is still wet.
Ripe tomatoes have more sugar and make sweeter dried tomatoes. Under-ripe ones dry tough and sour.
Check them regularly after six hours
Tomatoes near the edges of the tray dry faster than ones in the centre. Rotate the tray and remove any that are done.
A properly dried tomato is pliable but not sticky. It should bend without snapping. If it snaps, it is over-dried. If it is still juicy, it needs more time.
Homemade Sun Dried Tomatoes
- Total Time: 485 minutes
- Yield: Makes about 1 cup
- Diet: Gluten-Free, Vegan, Vegetarian
Description
A simple method for making your own sun-dried tomatoes at home. Perfect for adding intense flavor to your dishes.
Ingredients
- Fresh cherry tomatoes
- 1-2 tsp olive oil
Instructions
- Preheat your oven to 170°F (77°C). Line a baking sheet with parchment paper.
- Cut cherry tomatoes in half.
- Toss tomatoes with 1-2 teaspoons of olive oil in a mixing bowl.
- Arrange tomatoes in a single layer on the prepared baking sheet.
- Bake for 8-12 hours, or up to 14 hours, checking occasionally and removing any tomatoes that dry faster than others.
Notes
- For even drying, ensure tomatoes are arranged in a single layer and not overcrowded.
- Smaller cherry tomatoes will dry faster than larger ones; adjust baking time accordingly.
- Store dried tomatoes in an airtight container with olive oil in the refrigerator for up to 2 weeks, or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 480 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 20
- Sugar: 2
- Sodium: 1
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 3
- Fiber: 1
- Protein: 1
Frequently Asked Questions
Why such a low oven temperature?
At 170°F (77°C), the tomatoes dehydrate slowly without cooking. Higher temperatures roast them instead of drying them, and you get a different texture and flavour.
How should I store them?
In an airtight container, submerged in olive oil, in the refrigerator. They keep for about two weeks. Without oil, they dry out further and become leathery.
Can I use a dehydrator instead?
Yes. Set it to 135°F (57°C) and check after six hours. A dehydrator circulates air and dries more evenly than an oven. The result is the same.
