Sun Dried Tomatoes

5 from 9 votes

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

Cook Time5

Total Time5 10

Course: Side Dish

Cuisine: Italian

Servings: servings

Calories: 51kcal

Author: Michelle Miller

Ingredients

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

Instructions

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.

Video

Notes

Use Roma Tomatoes

Have an abundance of roma tomatoes or slicing tomatoes? All tomatoes will work in this recipe!

For larger tomatoes, slice the tomatoes in 1/4 in thick slices, and lay out giving each one a little bit of space.

Sun Dried Tomatoes in Olive Oil

Step 1: Add sun dried tomatoes to a small jar, along with additional flavorings, like garlic cloves or fresh herbs.

Step 2: Add olive oil to the jars to completely cover the tomatoes. Store at room temperature for up to 2 weeks.

Storing your dried tomatoes in olive oil allows the flavor of the garlic and herbs to be infused! Use the entire contents of the jar, including the oil use for packing.

Make Sun Dried Tomatoes in a Dehydrator

Use this recipe in a dehydrator!

Step 1: Add the sliced tomatoes to the tray of a dehydrator. If using cherry tomatoes, cut in half. If using larger tomatoes, cut in 1/4 or thinner slices.

Step 2: Dehydrate at 140º F for 6-8 hours. Check the tomatoes at the 6 hour mark. If the tomatoes still seem juicy, press the juice out with a fork or spatula, and then return to the dehydrator for another 1-2 hours. The tomatoes should still be pliable, but no liquid should squeeze out.

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