Name: Dried Tomatoes in the Oven
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 4 Servings
Cuisine: American
Ingredients: 2 pounds Cherry Tomatoes or grape tomatoes; 2 tablespoons Olive oil; Sea salt

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Dried Tomatoes in the Oven

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Ingredients

Warning0 allergens identified

Dried Tomatoes in the Oven

2 pounds Cherry Tomatoes or grape tomatoes

2 tablespoons Olive oilas needed

Sea salt

Instructions

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Instructions

Preheat the oven to 215℉ and line two baking sheets with parchment paper or silicone baking mats.

Slice tomatoes in half, and spread out over prepared baking trays, spacing out at least 1" in between to allow tomato juices to evaporate.

Drizzle sliced tomatoes with olive oil and sprinkle with salt, if desired.

Bake for 4 hours until tomatoes are dried.

Allow tomatoes to dry in the oven overnight if wanting to preserve them in additional oil.

Store in the fridge for 1 week without oil, or in oil for up to a month.

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Tips & Tricks (5)

Low and Slow Temperature Control 🌡️
Dry tomatoes at 200°F or lower for 3-4 hours to concentrate flavors without cooking them into mush. Higher temperatures will cause them to shrivel unevenly and lose their vibrant color.
Pre-Salt Strategy 🧂
Lightly salt the tomato halves 15 minutes before roasting to draw out excess moisture, allowing them to dry faster and develop deeper, more concentrated umami flavors.
Consistent Size and Cut Matters ✂️
Halve all tomatoes lengthwise and ensure uniform sizing so they dry evenly. Remove excess seeds and juice with a spoon to accelerate drying and improve texture.
Oil Application Timing 🫒
Brush olive oil and herbs on tomatoes only after they've dried for 1.5 hours to prevent the oil from steaming them rather than drying them. Finish with oil in the last 30 minutes for optimal flavor.
Storage and Longevity 🏺
Cool dried tomatoes completely before storing in an airtight container with extra virgin olive oil and fresh herbs—they'll keep for 2 weeks refrigerated and develop even richer flavor over time.