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Happy August! I love this time of year, when so much fresh produce is right in season… not the least of which is tomatoes. (Give me all the Greek Mason jar salads and fresh tomato salsa!) If you’re running out of things to do with them, or you simply have too many, you’ll want to know how to make sun-dried tomatoes in the oven.
If that sounds like too much work or you’re intimidated, don’t be. Making homemade sun-dried tomatoes is surprisingly simple!
What Are Sun-Dried Tomatoes?
What are sun-dried tomatoes? Like they sound, sun-dried tomatoes are tomatoes that have been dried out. What remains is a naturally sweet, tangy flavor that’s absolutely delicious.
Even though they are called sun-dried tomatoes, there are several methods to make them. The obvious way is to dry tomatoes in the sun. But, weather can be unreliable, and Minnesota summers are sadly humid too often, making even sunny days sometimes difficult to make sun-dried tomatoes in the sun. They don’t dry well when it’s humid.
Another method for homemade sun-dried tomatoes is in a dehydrator, but since I know many people don’t have one, I wanted to show a more common way.
So, I’ll show you how to make sun-dried tomatoes in the oven instead!
Sun-Dried Tomatoes Nutrition
Are sun-dried tomatoes healthy? Yes! They have essentially the same nutrients as fresh tomatoes. That makes them good sources of vitamin A, vitamin C, vitamin K, thiamin, niacin, riboflavin, iron, magnesium, potassium, and dietary fiber. Everything is more concentrated, since the water content is removed.
That being said, if you are following a low carb or keto diet plan, be careful with the sugar and carbs in sun-dried tomatoes. Like all dried fruit, they are fairly calorie- and carb-dense, though much less so than other dried fruit. They are easy to overeat if you have them plain, but are excellent for flavoring dishes and using in recipes.
Calories and carbs in sun-dried tomatoes can vary depending on how dried out they are, and how they are stored (plain or in oil). On average, 1 cup of sun-dried tomatoes has 139 calories and 23.5g net carbs.
That may sound like a lot of carbs, but it’s more typical to use 1/4 to 1/2 of that amount in an entire recipe. When used that way, they can still be a delicious part of a low carb lifestyle.
This homemade sun-dried tomatoes recipe has fewer calories and carbs, because they turn out a little more plump when they are homemade – which is a good thing for both taste and nutrition!
How To Make Sun-Dried Tomatoes in the Oven
How do you make sun-dried tomatoes in the oven? It’s easy. All you need are tomatoes and sea salt!
Slice the tomatoes in half, remove the parts that attached to the stems, sprinkle with sea salt, and bake. It’s pretty straightforward, but here are a few tips:
Use small tomatoes.
I used Campari tomatoes, but even cherry or grape tomatoes are great to use. Smaller tomatoes have less water and seeds, so they dry out faster and you end up with more sun-dried tomatoes.
Go light on the salt.
Since the tomatoes will shrink a lot when they dry, be careful not too add too much salt. You need only a very light sprinkle.
Feel free to add spices before or after.
Use any spices you like! I used Italian seasoning and sprinkled it at the end, but you can skip it or use any kind you like. Dried spices work best for homemade sun-dried tomatoes. You can either add them at the end of sprinkle them in the beginning and bake with them.
Press down on the tomatoes about halfway through to remove the juices.
Use a spatula to press on the tomatoes after about 2 to 2 1/2 hours. This will help them dry out faster. Just be careful – they can squirt at you!
Leave the tomatoes in the oven with the door propped open.
If your tomatoes don’t seem to be quite dry at the end, you can keep baking them. But another tip to get them even more dry is one I use for drying all kinds of recipes.
Leave them in the oven, with the oven turned off, and prop the door open with a wooden spoon. This will encourage air flow and they will dry even more.
Make sun-dried tomatoes in a dehydrator if you have one.
Sun-dried tomatoes in the oven are awesome, but if you have a dehydrator, it’s a more hands-off option – and saves you turning on the oven during the summer.
How To Use Sun-Dried Tomatoes
Now that you know how to make sun-dried tomatoes in the oven, how do you use them? There are lots of ways!
You can throw them in salads, soups, sauces, omelets, and chicken dishes. People who aren’t low carb would also like them in pasta, but I’d much rather have zucchini noodles – same idea applies.
You can also make recipes with sun-dried tomatoes! Some of my favorites are:
- Gluten-free spinach artichoke pizza
- Creamy Tuscan garlic chicken
- A sandwich with paleo keto bread
- Tuscan chicken spaghetti squash boats
How Long Do Sun-Dried Tomatoes Last?
How long sun-dried tomatoes last depends partly on how you store them. There are a couple options…
1) Refrigerate: You can keep them in an airtight container in the fridge for up to a week.
TIP: To preserve sun-dried tomatoes for longer, you can store sun-dried tomatoes in olive oil. You can also throw in some Italian seasoning and even minced garlic if you like.
However, they still won’t last as long as commercial sun-dried tomatoes packed in oil, since the jar isn’t sealed. That being said, the sun-dried tomatoes will remain plump much longer this way. You’ll still want to refrigerate the jar.
2) Freeze: If you want to make a huge batch of homemade sun-dried tomatoes and preserve it for longer, the freezer is the way to go. Freeze your sun-dried tomatoes right on the baking sheet.
Once they are solid, you can transfer them to a freezer bag. If they are too rigid after thawing, you can reconstitute them in water or oil.
How To Make Sun-Dried Tomatoes in the Oven:
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Reader Favorite Recipes
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RECIPE CARD
How To Make Sun-Dried Tomatoes in the Oven
The easiest method for how to make sun-dried tomatoes in the oven! Plus, how to use homemade sun-dried tomatoes in recipes and how to store them.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!Ingredients
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Instructions
Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper (don't use foil, which can react with the tomatoes).
Slice tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
Arrange cut side up on a baking sheet. Sprinkle very lightly with sea salt.
Bake for 2 1/2 hours. Press down on the tomatoes with a spatula (juices will come out).
Return to the oven and bake for at least 2 more hours, until tomatoes are dry.
If desired, drizzle with olive oil and sprinkle with Italian seasoning.
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Recipe Notes
Serving size: 4 large pieces (4 halves), or about 2 tablespoons, or 1/6 of entire recipe
- Entire recipe makes about 3/4 cup of homemade sun-dried tomatoes. The exact amount will vary depending on how much you dry them and how watery they were to begin with.
Video Showing How To Make Sun-Dried Tomatoes in the Oven:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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26 Comments
Mary Jane Bennett
Getting ready to make this, would a convection oven work for these? It would move the air around inside the oven.
Wholesome Yum M
Hi Mary Jane, Yes a convection oven will work great here. Your tomatoes will likely finish in less time. Be sure to keep an eye on them.
vanessa copping
I tried the recipe and they turned out amazing !!! My only issue is I stored them in a mason jar with olive oil and the olive oil seems to have set. Is that normal?
Wholesome Yum M
Hi Vanessa, Yes, this is normal. Enjoy!
Nancy
Hi, How long do you have them in the dehydrator usually?
Wholesome Yum M
Hi Nancy, The time will vary depending on the size of your tomatoes. A dehydrator will take at least 4 hours for small tomatoes and 8 hours for larger varieties.
Marlene
Thanks for the recipe, they turned out great! How much olive oil do I use to store these, do I need enough to cover them completely?
Wholesome Yum M
Hi Marlene, Yes, you need enough olive oil to submerge them completely.
Becki
I have a friend that brings me lots of farm stand goodies in return for baked goods. This week’s load came with more tomatoes than I knew what to do with. I have eaten sandwiches, salads, and even made soup! But still had some cherry and Roma’s left. It’s been a lifetime since I had sundries tomatoes because I stopped buying processed foods and I rarely have an abundance of things that would justify an old love like sundried tomatoes. Yet here I am. I decided to flavor mine with a tiny bit of Italian seasoning since I already know the meal I will make. I make my own gnocchi, it’s been so long since I have enjoyed my brown butter & garlic sauce with sundried tomatoes. This recipe not only produced tomatoes to perfection, but it made my home smell like heaven. Today I will make my dinner that I have not enjoyed in so long. Had I even thought I could reproduce sundried tomatoes so simply I would have done it long ago. Thank you!!
Leslie Williams
I would like to store the dried cherry tomatoes in olive oil and fresh garlic cloves. Do I need to refrigerate them for longest shelf life?
I want to give them as Christmas gifts.
I am beginning today, Sept 8, 2019.
Leslie
Wholesome Yum A
Hi Leslie, yes you can do that. See my tips in the post above.
Ryan
The food safety guidelines are to use dried herbs and dried garlic if you would like to store them at room temperature or if you would like to store them long-term. They state that if using fresh garlic or fresh herbs, it must be refrigerated and consumed within 4 days.
Cora
I made this Sun dried tomatoes recipe and it was so good! Since I was overflowing with cherry tomatoes from my garden, I tried using them on this recipe and I was not disappointed. This would be a staple snack in my home! Thank you for sharing!
Eric Mezzoprete
At what oven temperature and duration do you recommend?
Wholesome Yum L
Hi Eric. The oven should be set at 225 degrees F and they should cook for approximately 4.5 hours. See the post and recipe card for more details on cooking time.
Bex
NO OVEN TEMPS LISTEDI found this looking for a really good creamy sun-dried tomato dressing. Your HOME MADE sun-dried tomatoes intrigued me and I have looked through the entire page after page in the directions and I still don’t see what to set the oven on. If I missed it sorry but I looked repeatedly. If you missed it then thats not helpful! Lol Good I’m not the only one there is no temperature listed there on the card that I can find. So thank you to Eric
Wholesome Yum M
Hi Bex, Oven temperature for these sun dried tomatoes in 225 degrees F. You may need to turn off your browser’s ‘Reader Mode’ if you can’t see the recipe card with instructions.
Potia
How can you store these after making?
Wholesome Yum
Hi Potia, please check the post above for storage tips.
Mary
There are sun-dried tomatoes in olive oil on the grocery shelf. How do I can them with olive oil?
Wholesome Yum
Hi Mary, I haven’t tried canning these so I can’t say for sure.
Firebird7479
They burned.
Maya | Wholesome Yum
You probably kept them in there for too long, or your oven runs hot. I’d check on them sooner next time.
Lisa Mertinat
These are amazing! My first attempt at making sun dried tomatoes and it’s a keeper. Best ever!
Monica
I love sundried tomatoes, it’s so nice to know that I can make them at home so easily!
Jules Shepard
Great information! And they may not last as long as commercial sun dried tomatoes, but I bet they don’t taste nearly as good!