Tender Oven Dried Tomatoes are packed with flavor and are the perfect snack!
Softer than sun-dried tomatoes, they make a great nibble or appetizer but are also perfect for adding to pasta, salads, and other recipes
I fell hard for these flavor-packed oven dried tomatoes on my last trip to Italy. They are more tender than sundried tomatoes and were part of nearly every appetizer and salad I ate while traveling to different Italian regions.
They are irresistible and SO easy to make at home. I’ve been making them regularly and am a little obsessed! There is only about 10 minutes of hands-on work to make these tasty morsels.
No dehydrator is needed and there are just 3 ingredients: Tomatoes, olive oil, and sea salt (plus optional herbs)!Jump to Recipe
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- Tomatoes – cherry, grape, or Roma’s
- Extra Virgin Olive Oil – use the best quality you have on hand
- Sea Salt – this helps pull extra moisture out of the tomatoes as they bake and helps deepen the flavor
- Optional, Italian Herbs – we like rosemary, thyme, oregano, and basil. You can use fresh finely chopped or store-bought dried herbs
How to make Sun Dried Tomatoes in the oven:
- Preheat the oven to 250˚F and position the oven rack in the middle of the oven
- Line a baking sheet with parchment paper or a silpat
- Wash and pat the tomatoes dry
- Cut the tomatoes in half from stem to end. If using Roma’s or other larger tomatoes you will need to remove some of the pulp inside and the core at the top near the stem
- Toss the tomatoes with extra virgin olive oil and salt in a large bowl
- Place the tomatoes cut side up on the baking sheet in a single layer
- Bake for one hour, then rotate the tray, to ensure even cooking
- If adding herbs sprinkle them on the tomatoes now and continue cooking for up to one more hour
- The tomatoes are done when they are dried but still soft and flexible. The timing will be different for every batch and every size of tomatoes. Very small tomatoes can be finished cooking in as short as 60-70 minutes so be sure to peek in at them occasionally
- As the tomatoes cook check and remove any smaller tomatoes because they will be finished cooking quicker
- Remove from the oven and allow the tomatoes to cool completely on the tray
How to store and preserve oven dried tomatoes
Unlike sun-dried tomatoes, these tomatoes still have some moisture remaining so they will need to be correctly stored.
Storing in the refrigerator:
- Place dried tomatoes in a glass jar (or resealable bag) and store in the refrigerator for up to 1 week
- We like to submerge our tomatoes in extra virgin olive oil and keep them in a wide mouth glass jar. The jars make it easy to package the tomatoes as a gift, as well.
- Covering in oil extends the refrigerator life to 3 months
Storing in the freezer:
- Oven-dried tomatoes freeze well. Place them in an airtight freezer bag or container with a touch of olive oil to coat them and then seal the bag and freeze them for 2-3 months. Allow to thaw at room temperature before using
Are oven-roasted tomatoes the same as sundried tomatoes?
Yes and no. They have almost the same ingredients but different cooking times.
Sundried tomatoes are traditionally dried over many days in the sun or can be cooked at a low oven temperature for about 10 hours. As a result, most of the tomato juices are completely dried up. Sundried tomatoes are also chewier than roasted tomatoes.
You may have also heard roasted tomatoes referred to as ‘tomatoes confit‘, which is similar but usually includes cooking them in a larger amount of olive oil. The French term “confit” simply refers to something that has been slowly and gently cooked in oil.
Tips for Success
- The best way to preserve your baking sheet is to line it with parchment paper. This also makes clean-up super quick. The tomatoes won’t stick to parchment which makes it easy to remove them
- Look for tomatoes that are roughly the same size for even cooking
- Always cook the tomatoes cut side up
- Dried or fresh herbs both work well but be sure to finely chop the fresh herbs
- Be careful not to over-salt the tomatoes since the flavor will intensify as they cook. You can always add more after cooking, if needed
- Always keep the tomatoes submerged in oil for the longest shelf life in the refrigerator
How to use:
Now that you’ve created these amazing tomatoes how do you use them? There are so many ways!
- Perfect on a charcuterie board or with any snack board
- Add to salads or soups
- Top your pasta or pizza
- Serve with fresh crusty Italian-style bread
- Great in sandwiches or on top of a burger
Looking for more easy appetizer ideas?
- Baked Brie with Garlic would be even more amazing with these tomatoes drizzled on top
- Use these tomatoes atop our Perfect Bruschetta
- Pair with crunchy Honey Roasted Cashews or Candied Pecans
Make it Tuscan style
The inspiration for these tomatoes came from a simple but flavorful salad I enjoyed at Ristorante La Castellana. It’s located in the picture-perfect hills above Greve, Italy (Tuscany) in a village called Montefioralle. Everything was prepared beautifully and this simple combination of artichoke hearts, sun-kissed tomatoes, and olives was one of my favorites!
Oven Dried Tomatoes
- Sheet Pan
- 4 cups tomatoes cherry, grape or plum variety
- 1 Tablespoon sea salt (or to taste)
- 2 Tablespoons extra virgin olive oil
- mixed herbs optional, dried or fresh
- Preheat the oven to 250 °F. Position the oven rack in the center of oven.Line a baking sheet with parchment paper or silpat mat
- Wash the tomatoes and pat dry. Slice the tomatoes in half (from stem to end). Put the tomatoes in a large bowl and toss gently with the olive oil, and sea salt. Place the tomatoes cut side up, in a single layer, on the baking sheet.
- Bake for 1 hour, rotate the tray, add herbs now if using, and bake for an additional 30-60 minutes. Baking times will vary based on the actual size of the tomatoes. Larger tomatoes, such as Roma's, can take up to 3.5 hours in total. Cherry tomatoes can take as little as one hour.
- The tomatoes are done when they are dried but still soft and flexible. If there are smaller tomatoes be sure to remove them toward the end of the cooking time to be sure that they don't burn.
- Remove from the oven and allow to cool completely on the tray.
- If not using immediately, store tightly sealed in the refrigerator for up to 1 week. Alternately, pack the cooled tomatoes in jars and submerge them with olive oil (and more herbs if desired), and store, sealed, in the refrigerator for up to 3 months.
- If planning to add seasonings while cooking, such as dried herbs or spices, sprinkle them on the tomatoes around the 1-hour cooking mark.
- Tomatoes will shrink in half during cooking. Therefore, 4 cups of uncooked tomatoes will end up as about 2 cups of soft oven-dried tomatoes.
- This recipe can be doubled
- If using larger tomatoes, such as Roma’s, slice in half and remove some of the insides of the tomatoes for more even cooking