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Sun dried tomatoes on a baking tray.
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5 from 6 votes

Sun Dried Tomatoes

An easy method to make sun dried tomatoes in the oven. I chose to use cherry heirlooms, but any small tomatoes, like campari tomatoes, will work in this recipe.
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Side Dish
Cuisine: Italian
Servings: 8 servings
Calories: 51kcal


  • 2 pounds cherry tomatoes or campari tomatoes
  • 2 tablespoons olive oil
  • sea salt to taste, optional


  • Preheat oven to 215º F.
  • Slice tomatoes in half, and spread out over a baking tray, being sure to leave space between the tomatoes so the juices evaporate. Use 1 large baking tray or 2 smaller trays.
  • Drizzle the tomatoes with olive oil, and sprinkle lightly with salt, if desired.
  • Bake the tomatoes for 4 hours.
  • Remove the baking trays from the oven, and lightly press on the tomatoes to release excess moisture. Return the trays to the oven for an additional hour.
  • If the tomatoes seem to still have moisture, turn the oven off, and leave in the warm oven for an additional hour or two.
  • Store sealed in a jar or plastic bag in the refrigerator for up to 2 weeks, or frozen (sealed tight) for up to 3 months.



Calories: 51kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 247mg | Fiber: 1g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 25.8mg | Calcium: 12mg | Iron: 0.8mg