Homemade Oven “Sun-Dried” Tomatoes
Learn how to safely oven-dry tomatoes and store them in olive oil at room temperature without canning.
It’s a great way to preserve summer tomatoes and enjoy them in a variety of dishes all year long.
Easy Homemade Recipe for Oven-Dried Tomatoes
These oven-dried tomatoes are little jars of sunshine and flavor!
Tender, fragrant, and slightly confit in olive oil, they’re worlds apart from the tough, store-bought kind. They melt in your mouth — and vanish as soon as they’re served.
At home, we add them to everything: bruschetta, focaccia, avocado toast, or a comforting tomato soup.
This recipe is simple: just three ingredients, a bit of time, and a whole lot of love.
It’s the way my mother — a true garden whisperer — taught me to make them, every summer, safely oven-dried and far from dust or insects.
As a child, I watched my mother and cousins exchange jars of homemade jam and red gold confit: figs, cherries, tomatoes… it was a cherished ritual.
Today, I’m sharing this heartfelt recipe with you — filled with sunshine, memories, and the joy of capturing summer in a jar.
Essential Ingredients for Perfect Homemade Oven-Dried Tomatoes
To make delicious, high-quality oven-dried tomatoes — the kind you’d find in a gourmet deli — you only need a few ingredients. But they must be the right ones:
- 2 to 3 kg (4.5 to 6.5 lbs) of fresh tomatoes
Choose ripe, firm, and low-moisture tomatoes. Roma, plum, or vine-ripened tomatoes work best. Their dense flesh makes them ideal for slow drying without shrinking too much. - Fine sea salt or coarse salt
Salt enhances the natural flavor and helps draw out moisture from the tomatoes. It also plays a key role in their natural preservation. - Extra virgin olive oil
Use high-quality, aromatic olive oil to preserve and enrich the flavor of your dried tomatoes. For a Mediterranean twist, feel free to infuse the oil with dried herbs like thyme, oregano, or bay leaves.
Which Tomatoes Are Best for Oven-Drying?
Roma or plum tomatoes are ideal: they’re meaty, low in moisture, and evenly sized — perfect for slow, gentle oven-drying.
For even more concentrated flavor, place them cut-side up while drying. This allows the juices to stay inside the tomato rather than escaping onto the tray, resulting in a rich, intensely savory taste.
When I’m in Algeria and can’t find Roma tomatoes, I simply use ripe, round, and firm tomatoes — and the results are just as delicious!
How to Make Oven-Dried Tomatoes at Home – Step-by-Step Guide
Follow these simple steps to make tender, flavorful, and well-preserved oven-dried tomatoes:
- Wash and prepare the tomatoes : Slice the tomatoes in half lengthwise. Scoop out the seeds gently with a spoon. No need to peel them — the skin helps hold their shape during drying.
- Salt and let them release moisture : Arrange the tomato halves cut-side up on a rack or tray. Lightly sprinkle with salt. Let them rest for 3 to 4 hours so they begin to release excess water.
- Drain and air-dry : Flip the tomatoes cut-side down to drain thoroughly. Leave them to air-dry at room temperature for 4 to 6 hours, or even overnight for a deeper flavor and better texture.
- Oven-dry the tomatoes : Place the tomatoes cut-side up on a parchment-lined baking sheet. Bake at a low temperature (90–100°C / 195–210°F) for 4 to 5 hours, until wrinkled and slightly chewy but not brittle.
- Cool down in the oven : Once dried, turn off the oven and leave the tomatoes inside to cool completely. This allows a gentle finish to the drying process without overcooking.
- Store and preserve : Transfer the cooled tomatoes to a clean, sterilized jar. Cover completely with extra virgin olive oil. Seal tightly and store in a cool, dark place (a cupboard or pantry).
What Are the Health Benefits of Sun-Dried or Oven-Dried Tomatoes?
Sun-dried or oven-dried tomatoes are not only delicious — they’re also packed with nutrients.
They’re an excellent source of lycopene, a powerful antioxidant known for supporting heart health and protecting against cell damage. They also provide vitamin C, vitamin K, and iron, making them a small but mighty addition to your diet.
Because drying concentrates both flavor and nutrients, even a small portion of dried tomatoes delivers a big nutritional punch!
Recipe in video
How to Store Oven-Dried Tomatoes in Olive Oil
Because oven-dried tomatoes retain more moisture than sun-dried ones, they must be stored in the refrigerator to stay safe and fresh.
To extend their shelf life and enhance their flavour, cover the dried tomatoes with olive oil. Over time, the oil becomes infused with the rich, savoury taste of the tomatoes — a delicious bonus!
You can use this flavoured oil in pasta sauces, drizzle it over bruschetta, or even blend it into vinaigrettes.
How Long Can You Store Oven-Dried Tomatoes?
Here’s a quick guide depending on how you store them:
- In a sealed plastic bag in the fridge or freezer: Up to 6 months.
- In a jar without oil (refrigerated): Use within 2 weeks of opening.
- In olive oil (refrigerated or in a cool pantry): Keeps for up to 1 year.
After about 6 months, the tomatoes may darken and lose their vibrant red color. They’re still safe and flavorful — just not as pretty.
Personal Note
As for our oven-dried tomatoes… they don’t tend to last very long! I usually make just 4 jars each summer — 2 for me, and 2 for my mother. Between bruschetta, pasta, and savory tarts, they’re gone before winter even begins.
What Can You Do With Oven-Dried Tomatoes?
One of my favorite ways to enjoy these tomatoes is straight from the jar — they’re that good! But if you’re looking for ideas, here are some delicious ways to use them:
- Chop finely and stir into scrambled eggs – perfect for a savory brunch.
- Toss into hot pasta with butter and parmesan – simple and full of flavor.
- Use as a topping for homemade focaccia.
- Make a goat cheese, sun-dried tomato & basil quiche.
- Bake them into a savory pesto rosso and dried tomato cake.
- Add to savory tomato and cherry financiers (mini almond cakes).
- Stir into a rich tomato soup for extra depth and texture.
- Cook them into a flavorful chicken tagine.
Oven-Dried Tomatoes Preserved in Olive Oil
- Total Time: 4 to 5 hours
- Yield: 3 jars
Description
How to Safely Oven-Dry Tomatoes and Store Them in Olive Oil at Room Temperature Without Canning
Ingredients
- 2 to 3 kilograms (4.5 to 6.5 lbs) of fresh tomatoes
- Salt
- Olive oil
Instructions
- Wash, halve, and deseed the tomatoes : Rinse the tomatoes thoroughly, cut them in half lengthwise, and gently remove the seeds.
- Place on a rack and sprinkle with salt : Arrange the tomatoes cut-side up on a wire rack or tray and lightly salt them to help draw out excess moisture.
- Let them release their moisture : Leave the tomatoes to rest for 3 to 4 hours. Then flip them over to drain thoroughly, and let them air-dry for 4 to 6 more hours, or overnight if possible.
- Transfer to an oven-safe dish : Once dried, arrange the tomato halves cut-side up in a baking dish or on a parchment-lined tray.
- Dry in the oven : Preheat your oven to the lowest temperature setting (around 90–100°C / 195–210°F). Let the tomatoes dry for 4 to 5 hours until wrinkled but still slightly soft in the center.
- Cool inside the oven : Turn off the oven and leave the tomatoes inside to cool completely, allowing them to finish drying gently.
- Store in a jar with olive oil : Place the cooled tomatoes into a clean jar, cover generously with olive oil, and store in a cool, dark cupboard. They keep very well this way.
- Prep Time: 20 min
- Cook Time: 4 to 5 hours
- Category: appetiser
Nutrition
- Serving Size: 100 g
- Calories: 220
