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Oven “Sun-Dried” Tomatoes

Oven "Sun-Dried" Tomatoes

These little oven “sun-dried” tomatoes are so full of flavor! I’ve been wanting to make a gnocchi recipe for awhile now that includes sun-dried tomatoes. For some reason, I kept forgetting to pick them up from the grocery store, so I finally just made my own. I baked a pint of cherry tomato halves in my oven low and slow and they couldn’t have been easier to make. These “sun-dried” tomatoes took four hours to bake but they are SO WORTH the time because they are really delicious. I had to control myself (and my daughter) because we kept snacking on them and I needed them for the recipe! These little oven “sun-dried” tomatoes are so much tastier than store bought and much less expensive. I’m very glad I kept forgetting to buy them at the store!

Oven "Sun-Dried" Tomatoes

How to Make Oven “Sun-Dried” Tomatoes

Preheat the oven to 200 degrees. Line a baking sheet with parchment paper.

Slice the cherry tomatoes in half lengthwise and place in a medium bowl. Add the olive oil, basil, sea salt, and freshly cracked pepper, to taste. Gently toss to coat evenly.

Place the tomato halves on the baking sheet cut side up.

Oven "Sun-Dried" Tomatoes

Bake low and slow for about 4 hours, or until they are fully dried out. Enjoy!

Side Note: If you aren’t going to use them right away, you can refrigerate them in a sealed jar with good olive oil and some garlic slivers (if desired) or put them in an airtight ziplock bag and store them in the freezer. 

Oven "Sun-Dried" Tomatoes

Oven "Sun-Dried" Tomatoes

Oven "Sun-Dried" Tomatoes

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Course: Miscellaneous
Author: Pam

Equipment

  • Baking Sheet

Ingredients

  • 1 pint cherry tomatoes, halved lengthwise
  • 1 tbsp olive oil
  • Dried basil, to taste
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Preheat the oven to 200 degrees. Line a baking sheet with parchment paper.
  • Slice the cherry tomatoes in half lengthwise and place in a medium bowl.
  • Add the olive oil, basil, sea salt, and freshly cracked pepper, to taste. Gently toss to coat evenly.
  • Place the tomato halves on the baking sheet cut side up.
  • Bake low and slow for about 4 hours, or until they are fully dried out. Enjoy!
    Side Note: If you aren't going to use them right away, you can refrigerate them in a sealed jar with good olive oil and some garlic slivers (if desired) or put them in an airtight zip lock bag and store them in the freezer. 
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Recipe Rating




5 Comments

  1. 5 stars
    Thanks for the recipe – have pinned for next summer when I have tomatoes from my garden coming out my ears. What a great idea to freeze for later.

  2. 5 stars
    Very traditional also in Spain, dried tomatoes, but even more dry red peppers. I have never made them at home, moreover, dried peppers I usually buy and use them very often. You encourage me to prepare those tomatoes in my kitchen. They look delicious.
    Thank you and good weekend

  3. It’s freezing in our apartment so this sounds like a great excuse to have the oven on for four hours haha.