Go Back
Print
Make Sun-Dried Tomatoes

How to Make Sun-Dried Tomatoes In The Oven

Making sun-dried tomatoes is a simple process that can be done in your oven! It's an easy and fun way to preserve this delicious and sweet tomato treat!

Course Condiment
Cuisine Italian
Prep Time 5 minutes
Active Time 6 hours
Total Time 6 hours 5 minutes
Author Sarah Ozimek

Ingredients

  • 1 pound Small organic tomatoes (cherry or grape tomatoes dry the quickest)
  • 1 tsp Sea salt
US Customary - Metric

Instructions

  1. Begin making sun-dried tomatoes by preheating your oven to 200F.
  2. Wash your tomatoes and pat them dry.
  3. Halve the tomatoes and remove the seeds and core, if desired. (Removing the seeds and inner juices will help the tomatoes dry faster.)
  4. Place your prepared tomato halves on a parchment-lined baking sheet, cut side up.
  5. Sprinkle the tomatoes with a little bit of sea salt. (Remember that the tomatoes will shrink as they dry, so don’t go overboard on the salt.)
  6. Place the tomatoes in the oven until they are dry and leathery. (From my testing, about 3.5-5 hours for seeded grape tomatoes and 6-8 hours for not-seeded grape tomatoes.)
  7. As the tomatoes dry, remove them from the oven and let them cool completely before storing in the refrigerator or freezer.

Notes

Your yield will vary depending on what type of tomatoes you use and how dry you get them. From my testing, 1 lb of organic grape tomatoes yielded around 2 oz of dried tomatoes.