Learn How to Make Sun Dried Tomatoes in the oven with just 6 ingredients.  These sun dried tomatoes (also called oven dried tomatoes) are tossed with olive oil and spices then slow roasted in the oven. Add them to soups, salads, sandwiches, pastas, scrambled eggs, quiche, chicken dishes, pesto, salad dressings and more. You’re going to love how easy this Sun-Dried Tomatoes recipe is to make!

sliced halves of sun dried tomatoes with fresh thyme leaves sprinkled over them

If you’ve never made homemade sun dried tomatoes in the oven before, you are in for a treat! Not only are they nutritious and delicious, but there are so many ways to use them.

Roma tomatoes set on a white counter with a knife. White ramekins are filled with olive oil, balsamic vinegar and seasonings.

Slow roasting tomatoes brings out the natural sweetness in them. These homemade sun dried tomatoes taste much better than store-bought and they’re less expensive.

What are Sun Dried Tomatoes

Sun dried tomatoes are dehydrated tomatoes. They’ve either been placed in the sun, a dehydrator or they can be slow roasted in the oven to achieve this sun-dried dehydrated state. Sun dried tomatoes are chewy with a slightly sweet and concentrated tomato flavor. 

Sun Dried Tomatoes Recipe

  • Roma tomatoes – I like to use Plum tomatoes for this recipe.  They maintain their shape and have an addictive flavor after roasting in the oven.
  • Extra-virgin olive oil – We toss the tomatoes in a little extra-virgin olive oil to boost the flavor.
  • Balsamic vinegar – Use a good Modena balsamic vinegar for this recipe. It will add so much flavor to these dried tomatoes. 
  • Seasoning  – We use dried thyme and a little salt and pepper for our seasoning. You can swap out the thyme and use an Italian blend of seasoning if you prefer. 

How to Cook Sun Dried Tomatoes in Oven

This sun dried tomatoes recipe is an easy one to make. The prep time is a breeze and there’s hardly any clean up at all.

  • Pre-heat oven – Heat your oven to 200 degrees.
  • Prepare tomatoes – Rinse the tomatoes under cold water and pat dry with paper towels. Trim the stem end of the tomatoes and slice in half lengthwise. Scrape away the seeds using a spoon or even your forefinger.
  • Whisk marinade – In a large bowl, whisk together the olive oil, balsamic vinegar, dried thyme, salt and pepper. Place the tomato halves in the bowl and toss with the marinade making sure that all tomato pieces have been lightly coated. Set aside for 5-10 minutes while you pre-heat the oven. 
  • Slow roast – Arrange the tomatoes in a single layer cut side up on a baking sheet and slow roast on the middle rack for 3 hours, or until all moisture has evaporated and the tomato pieces are shriveled.  

If You’re Using a Dehydrator

If you’re using a dehydrator, just follow the directions provided below, but increase the amount of time in the dehydrator to 6 hours rather than the 3 hours in the oven.

How to Dehydrate them in the Sun 

This is the classic way to make sun-dried tomatoes. If you want to use this method, just prepare the tomatoes per the directions but omit the olive oil and balsamic vinegar. Sprinkle the tomatoes with salt and place on a wire cooling rack, then loosely drape a cheesecloth over the tomatoes. Don’t let the cheesecloth touch the tomatoes though. Set the tomatoes outside in the sun all day and then bring them in at night. This method of dehydrating tomatoes in the sun can take anywhere from 4 days to 2 weeks, depending on the weather conditions.

How to Store Them

After the dried tomatoes have cooled, place them in an air-tight container, mason jar or sealable plastic bag and refrigerate for up to 1 week. You can also pour enough olive oil over the tomatoes just to cover them and refrigerate for up to 2 weeks.

Glass bowl filled with red fruit cut in half glass bowl with red fruit

 

What Are The Best Tomatoes to Use

You can use whatever tomatoes you like, but for this sun dried tomatoes recipe, I find that Roma tomatoes, with their slightly sweet and savory flavor, make the best sun dried tomatoes.  They hold their shape and have a great chewy texture after roasting in the oven.

How to Choose the Best Roma Tomatoes

Look for plump, heavy tomatoes with smooth skins free of bruises, blemishes or cracks. Their leaves should look fresh and green. Fully ripe tomatoes are softer and will give a little to the touch. You only want to buy fully ripe tomatoes if you’re planning on using them right away

How Many Roma Tomatoes in a Pound

If you’re making a recipe that calls for 1 pound of Roma (or plum) tomatoes, you’ll need about 4 large Roma tomatoes or 8 small per pound. This recipe calls for 5 pounds of Roma tomatoes, so you’ll need about 20 large Plum tomatoes.

tomatoes cut in half on a cookie sheet

Are Sun Dried Tomatoes Healthy

Just like fresh tomatoes, sun-dried tomatoes are nutritious to eat. They’re a rich source of beta-carotene and lycopene. Lycopene is the substance that gives tomatoes their vibrant red color. Lycopene is a potent antioxidant and its believed to help protect against heart disease. It is most abundant found near the skin of the tomato. They are also a good source of vitamins A, C and E, as well as folic acid, potassium and calcium.

tomato halves sprinkled with seasoning on a baking sheet

Serving Suggestions

How to Store Sun Dried Tomatoes

Place the sun-dried tomatoes in an air-tight glass container and store in the refrigerator. They will keep for up to 1 week. You can also pour just enough extra-virgin olive oil over the tomatoes to cover them and they will keep in the refrigerator for up to 2 weeks.

How to Rehydrate Sun Dried Tomatoes

Add the sun-dried tomatoes to a bowl and cover with boiling water. Let them rest in the water for about 30 minutes. Remove from water and pat dry with paper towels.

sun dried tomatoes on a white counter top. The tomatoes are sprinkled with fresh thyme.

More Cooking Resources

baking sheet filled with sun dried tomato halves
Yield: 40 pieces

How to Roast Tomatoes

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

Learn How to Make Sun Dried Tomatoes in the oven with just 6 ingredients.  These sun dried tomatoes (also called oven dried tomatoes) are tossed with olive oil and spices then slow roasted in the oven. Add them to soups, salads, sandwiches, pastas, scrambled eggs, quiche, chicken dishes, pesto, salad dressings and more. You're going to love how easy this Sun-Dried Tomatoes recipe is to make!

Ingredients

  • 5 pounds Roma or plum tomatoes (about 20 large Roma or Plum tomatoes)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dried thyme
  • 1/4 teaspoon each salt and cracked black pepper

Instructions

  1. Pre-heat oven to 200 degrees
  2. Rinse the tomatoes under cold water and pat dry with paper towels. Trim the stem end of the tomatoes and slice in half lengthwise. Scrape away the seeds using a spoon or even your forefinger.
  3. In a large bowl, whisk together the olive oil, balsamic vinegar, dried thyme, salt and pepper. Place the tomato halves in the bowl and toss with the marinade making sure that all tomato pieces have been lightly coated. Set aside for 5-10 minutes while you pre-heat the oven. 
  4. Arrange the tomatoes in a single layer cut side up on a baking sheet and slow roast on the middle rack in the oven for 3 hours, or until all moisture has evaporated and the tomato pieces are shriveled but still rosy.

Notes

If You're Using a Dehydrator

If you're using a dehydrator, just follow the directions provided below, but increase the amount of time in the dehydrator to 6 hours rather than the 3 hours in the oven.

How to Dehydrate them in the Sun 

This is the classic way to make sun-dried tomatoes. If you want to use this method, just prepare the tomatoes per the directions but omit the olive oil and balsamic vinegar. Sprinkle the tomatoes with salt and place on a wire cooling rack, then loosely drape a cheesecloth over the tomatoes. Don't let the cheesecloth touch the tomatoes though. Set the tomatoes outside in the sun all day and then bring them in at night. This method of dehydrating tomatoes in the sun can take anywhere from 4 days to 2 weeks, depending on the weather conditions.

How to Store Sun-Dried Tomatoes

After the dried tomatoes have cooled, place them in an air-tight container, mason jar or sealable plastic bag and refrigerate for up to 1 week. You can also pour enough olive oil over the tomatoes just to cover them and refrigerate for up to 2 weeks.

Nutrition Information:

Yield:

40

Serving Size:

1

Amount Per Serving: Calories: 23Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 16mgCarbohydrates: 2gFiber: 1gSugar: 2gProtein: 1g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.