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Homemade Sun-Dried Tomatoes

Flavor-packed oven “sun-dried” tomatoes are super easy to make at home. Use garden fresh, meaty tomatoes to make delicious chewy, herbed-dried tomatoes using my easy and efficient oven-drying method.

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Updated post from 2012.


Use ripe tomatoes when they are at their flavor peak. From my experience July and August crops are the best. If you can, get locally sourced tomatoes from a farmer’s market. We have a large vegetable garden and I use tomatoes from our beautiful garden.

Sun-drying is a great way to preserve delicious summer tomatoes. To dry tomatoes I use a super easy and efficient oven drying method.


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To make sun-dried tomatoes it is best to use tomatoes that are meaty. So when they are dried you are not left with only a mere sample of a thin tomato skin and a few seeds. I use Hybrid Juliet and/or Roma tomatoes.

Hybrid Juliet Tomatoes 

Juliet Tomatoes are a version of Italian Plum Tomatoes. They are cherry tomatoes. However they are significantly meatier than any other cherry tomatoes I’ve tried. Making them a great choice for drying.

Hybrid Juliet Tomatoes are disease resistant, very meaty and super juicy. What also makes them very desirable is their long shelf life. I love using them in a Tomato Salad.

Juliet Hybrid Tomato is in the upper right corner.

Roma Tomatoes

My other choice is a meaty large plum shaped tomato – Roma Tomato. Roma Tomatoes are also great for making Tomato/Marinara Sauce, Tomato Soup.


Wash tomatoes. Cut smaller tomatoes in half and larger tomatoes can be quartered or sliced into wedges.

Place tomatoes into a larger colander. Generously season tomatoes with salt. Toss tomatoes and let them drain in a colander set over a kitchen sink or a large bowl. Let them drain for at least 20 minutes.


In a bowl combine together olive oil, dry basil, dry oregano and sugar.

Add drained tomatoes and toss them well to coat with herb marinade.


Line a baking sheet with parchment—layer herbed tomatoes in one layer onto the prepared baking sheet.

  • Place tomatoes into the oven preheated to 350 F.
  • Right after you place tomatoes into the oven increase temperature to 400 F-420F *(see the note below).
  • After your oven reaches 400F set the timer for 15 minutes.
  • Then turn off the oven and don’t open the oven for 4 hours.
  • After 4 hours take baking sheet(s) out. Collect tomatoes that are dried. Some might need more drying time.
  • Again preheat oven to 350F.
  • Place tomatoes in to the preheated oven.
  • Increase oven temperature to 395F.
  • After your oven reaches 395F set the timer for 5 minutes.
  • Turn off the oven and don’t open for 2 hours.
  • After 2 hours, take tomatoes out. They should be dry.
  • Dried tomatoes should be wrinkled around the edges but still slightly plump.

*Based on reviews from a few people, I adjusted the temperature from 420F to 400F to avoid tomatoes from burning. Every oven is different; please pay attention. If you see tomatoes are becoming dark very quickly, reduce the temperature.


Store sun-dried tomatoes in an airtight container in the fridge, for up to 2 weeks. You can also layer tomatoes into a glass jars with some olive oil.


Yes, you can freeze tomatoes in an freezer safe container for up to a year. I find it’s best to freeze them plain, without olive oil.


Sun-dried Tomatoes are great for snaking. And I love using them to make appetizers and salads. They are also great in savory breads or in spreads.

  • Chop them up and toss them into a salad. They pair exceptionally well with pasta salads. Yum.
  • Make a flavorful dip with cream cheese. Mix them with cream cheese, yogurt or sour cream, season with pepper and salt, garlic, honey, olive oil.
  • Use them in sandwiches for and extra chewy bite.
  • Add them to a bread dough for a burst of flavor.
  • Puree sun-dried tomatoes to make a spread for crostini.
  • Get creative with your next charcuterie board, include sun-dried tomatoes along with meats, cheeses, crackers and fruit.
  • Throw some in your breakfast frittata muffins.


Dried roma tomatoes slices on a cutting board.
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5 from 2 votes

Sun Dried Tomatoes

Make 2 cups. Easy to make sun-dried tomatoes with simple oven drying method. Use meaty tomatoes to make delicious homemade sun-dried tomatoes.
Serving : 1/4 cups
Course Appetizer, Salad, Snack
Cuisine American, French, German
Keyword oven dried tomateos, sun-dried tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Drying Time/oven turned off 6 hours
Servings 8
Author Hani Bacova



  • 2 pounds meaty tomatoes (I use Roma and Hybrid Juliet)
  • 1 to 1 1/2 tbsp kosher salt or sea salt


  • 1/2 tsp dry oregano
  • 1/2 tsp dry basil
  • 3 tbsp olive oil or avocado oil
  • 1 tsp sugar


  • Preheat oven to 350F. Line a baking sheet with a parchment paper. I like to use my old baking sheets for roasting and drying.


  • Wash tomatoes (2lb, about 1kg) in water.
  • If using Roma Tomatoes (meaty tomatoes) cut each tomato in half and then cut 3 wedges from each half. Smaller tomatoes you can just quarter, lengthwise.
  • If using Hybrid Juliet Tomates (small plum tomatoes), cut them in half.
  • Set tomatoes in a colander over sink or another bowl. Season tomatoes with kosher salt (1 to 1 1/2 tbsp) and let them drain for 20 minutes.


  • In a small bowl combing olive oil/avocado oil (3tbsp), dry basil (1/2tsp), dry oregano (1/2tsp), sugar (1tsp). Whisk to combine.
  • Add drained tomatoes into a bowl and pour in the marinade. Toss to coat all the tomatoes with marinade. Then Transfer tomatoes onto a baking sheet and lay them down on the sheets, skin part down. They need to be in one layer.

Baking / Oven Drying Method

  • If using 2 baking sheets. Place both sheets into the preheated oven at 350F. I had my oven racks in about 3/4 high and 1/4 low position.
  • Increase oven temperature to 400F *(see recipe notes)
  • Once your oven reaches 400F, leave the tomatoes in for 15 minutes and then turn the oven off. Don't open the doors for at least 3-4 hours.
  • After 4 hours open the oven and take sheet out. Remove those that are done and leave those that need a bit more drying on a baking sheet. I find that tomatoes close the the rim of the baking sheet are dried the fastest.
  • Continue drying tomatoes. Turn the oven to 350F.
  • Once the oven is heated up to 350F place a baking sheet with remaining tomatoes into the oven.
  • Increase oven temperature to 395F. Once your oven reaches this temperature leave the tomatoes in for 5 minutes and then turn off the oven. Don't open oven doors. Leave the tomatoes in there for 2-3 hours. After this time tomatoes should be dry.


  • Store oven dried tomatoes an airtight container or a glass jar in the fridge. You can also pour extra virgin olive oil into the jar and store them that way. They will last for 2 weeks.


Store dried tomatoes in an airtight container in the fridge for up to 2 weeks. You can also layer tomatoes in a jar with olive oil.
You can freeze tomatoes in an airtight container for up to a year.
*Based on reviews from a few people, I adjusted the oven temperature from 420F to 400F to avoid tomatoes from burning. Every oven is different; please pay attention. If you see tomatoes are becoming dark very quickly, reduce the temperature.

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I updated this post from 2012 with new step-by-step photos and written text.

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  1. I just found this recipe..since my food delivery service included 5..yes 5 pounds of roma tomatoes! How THAT happened I have no idea!! But..I don’t want any to go to waste (groceries are just too expensive for that)! I was wondering if I could add fresh roasted garlic in with the tomatoes after dried and ready for storage..some in olive oil..some for the freezer? Or if I could add oven roasted jalapeños in with the tomatoes? My kitchen smells amazing as I have just started the first slow roast! Thank you for the recipe and any info you can share!

    1. Hi Christina,
      wow 5 pounds roma tomatoes!
      I think adding garlic is a great idea. I’d probably add it as a separate ingredient after your
      tomatoes are done. Reading your comment again, I think that’s what you want to do,right?
      I’d roast the garlic separately and then I’d add to the dried tomatoes. To prolong the shelf life freezer is a great option.

  2. Used Roma tomatoes cut in fourths and they turned out delicious! Some were ready after first round of cooking, a few had to spend more time in the oven.

  3. Hi! I did this today. It took me 3 rounds of baking and still the tomatoes don´t look as dry as your pics. So sad because I thought it could work 🙁

    1. Hi Angela, hopefully you got my email. When using Roma it’s best to quarter them, halves will take significantly longer to dry.

      1. These are amazing! I needed something to do with the cherry tomatoes from my garden and they worked great for this recipe. So far, I’ve added them to salads and other vegetable dishes and they give a great pop of flavor. I stored them in olive oil in the refrigerator. The next batch are in the oven as we speak.

  4. Just making these now as I write this. Always wanted to make sundried tomatoes. The store bought kind usually have garlic and. I cant eat garlic so I feel I miss out on recipes. Using Campari tomatoes because they are so wonderful I always have them when I can get good ones. Sacrificing a whole lot of them for these. Excited to see how they turn out.

  5. Like dehydrating, only better, IMO! I have a dehyd and don't use it much anymore. I love your 5min and don't open the doors method!

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