Oven dried tomatoes are an easy way to make sun dried tomatoes at home. This mostly hands-off recipe requires just 5 minutes of prep and 4 basic ingredients.
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Towards the end of summer and early fall, I always find myself with more tomatoes than I know what to do with.
My favorite way to handle this situation (and make them last a little longer if they're starting to turn) is to make oven dried tomatoes! These are essentially sun dried tomatoes, but instead of drying them in the sun we're drying them by roasting them low and slow in the oven.
The slow roasting really amplifies the tomato flavor, making these a great addition to sandwiches, pizzas, and salads. I love seasoning them with fresh garlic, but use your imagination and make them however you'll enjoy them best!
Ingredients
- Tomatoes
- Garlic
- Olive oil
- Kosher salt and freshly ground black pepper
How to make sun dried tomatoes in the oven
- Preheat the oven to 250ºF.
- Arrange tomato slices in a single layer on a parchment lined baking sheet.
- Sprinkle pressed garlic over the tomato slices, making sure each slice has at least a little bit of garlic on it.
- Drizzle the slices with olive oil and season to taste with salt and pepper.
- Bake for 3 hours, or until the tomatoes have dried out. You can choose if you want them a little chewy still or slightly crispy. Watch closely towards the end of cooking to prevent burning.
Top tips
Use whatever tomatoes you like
This recipe will work with any variety of tomatoes. I like using romas best, but I've made oven dried tomatoes with grape tomatoes, big heirlooms, and more.
Since I usually make this recipe when I have way too many tomatoes on hand, I will just cut as many as I need to fill the baking sheet I'm using. This number will vary depending on what type of tomatoes you choose.
Cut even slices
The most important thing is to cut each tomato slice to roughly the same thickness to ensure an even cooking time. If you cut some of them thinner, they may burn before the thicker slices are dried out enough for your liking.
Give them plenty of time
I am a very efficient person who likes getting things done in a timely manner. This recipe is very hands off, but make sure you set aside at least 3 hours for them to cook, with availability to check them frequently towards the end.
Don't skimp on garlic
I'm all about the garlic in this recipe. I use about one clove per tomato (not per slice), pressing and scattering each clove evenly over the slices before baking. The garlic will get a little crunchy and caramelized, which really takes the flavor up a notch.
How to store oven dried tomatoes
Place oven dried tomatoes in a small jar, then cover with olive oil, cover the jar, and place in the refrigerator for up to 4 days.
To freeze, place the dried slices on a parchment lined baking sheet and freeze until firm. Transfer the tomatoes to a freezer safe bag and freeze for up to 3 months.
Tips for customizing oven dried tomatoes
- Swap the garlic cloves for garlic powder, or leave it out entirely
- Try using grape tomatoes cut in half
- Add fresh or dried herbs in the last half hour of cooking
- Add tomatoes to stuffed sweet potatoes, sun dried tomato pasta salad, sun dried tomato and broccoli pasta, Mediterranean eggs, pesto flatbread pizza, and high protein vegan salads
FAQ
While you could cook these faster at a higher temperature, it can be very hard to control and won't result in the best flavor and texture when compared to a low and slow roast. It is very easy to burn oven dried tomatoes, so if you choose to increase the temperature, make sure you keep a close eye on them while cooking.
It is up to you if you remove the pulp (seeds and gel-like substance that holds them) or not. Leaving the pulp intact will require a longer bake time and can help retain some moisture in the tomatoes, resulting in kind of a semi dried tomato.
If you remove the pulp you will get a drier end product that may even be a little crispy. Consider how you will use these oven dried tomatoes when making this decision.
More essential recipes
- Spicy BBQ Sauce
- Cinnamon Honey Butter
- Homeade Pesto
- Vegan Kebab Marinade
- Vegan Gravy
- Ginger Tahini Dressing
- Roasted Garlic
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Oven Dried Tomatoes
Ingredients
- 4-5 tomatoes, cut into ½ inch thick slices
- 5-6 cloves of garlic, pressed
- 1 ½ tablespoons olive oil
- Coarse kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 250ºF.
- Arrange tomato slices in a single layer on a parchment lined baking sheet.
- Sprinkle pressed garlic over the tomato slices, making sure each slice has at least a little bit of garlic on it.
- Drizzle the slices with olive oil and season to taste with salt and pepper.
- Bake for 3 hours, or until the tomatoes have dried out. You can choose if you want them a little chewy still or slightly crispy. Watch closely towards the end of cooking to prevent burning.
Janet Meeks Ely says
Can you use an air fryer for the sun dried tomatoes?
Lindsay Moe says
I haven't tested this so I'm not entirely sure. Theoretically the answer would be yes, but you would want to make sure your air fryer can cook at the appropriate temperature. I would also recommend keeping a closer eye on them to prevent burning. Hope this helps!