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Get It NowWhen tomatoes are in season, it’s the perfect time to include them in just about every dish (fresh tomato salsa or Caprese skewers, anyone?). If you have a lot of these little red gems on-hand, you’ll want to know how to make sun-dried tomatoes — and you can do it in the oven, in the dehydrator, or even in the sun.
No matter how you make them, sun-drying tomatoes is a great way to make them last longer and add flavor to so many dishes. But don’t be intimidated — making this homemade sun-dried tomatoes recipe is surprisingly simple!
What Are Sun-Dried Tomatoes?
Sun-dried tomatoes are tomatoes with their excess moisture removed, which brings out their naturally sweet, tangy flavor.
3 Ways To Make Sun-Dried Tomatoes
- Dry them out in the sun – The obvious way. Simply arrange on a rack, sprinkle with salt, and place in the hot sun. Unfortunately, weather can be unreliable and humidity can be a problem.
- Dehydrator – Homemade sun-dried tomatoes can be made in a dehydrator, but it’s a specialty tool that not everyone has. If you do, you can follow the oven dried tomato recipe below but dry in the dehydrator for 6-8 hours instead.
- Oven – My favorite method! No specialty tools required and everyone has one. Get instructions for how to make sun-dried tomatoes in the oven below!
Why You’ll Love This Sun-Dried Tomatoes Recipe
- Intense dried tomato flavor and sweetness
- Chewy texture
- More plump and flavorful than store bought
- Just 4 ingredients (and 2 of those are optional!)
- 10 minutes to prep + lots of hands-off cooking time
- Naturally low in carbohydrates, gluten-free, paleo, vegetarian, whole30
- Easy to make, store, and use in a variety of recipes

Ingredients You’ll Need
This section explains how to choose the best ingredients for sun-drying tomatoes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Tomatoes – I used Campari tomatoes, but roma tomatoes, grape tomatoes, or cherry tomatoes are great to use. San Marzano tomatoes are also excellent, because they don’t have a lot of pulp or seeds. Small to medium tomatoes have less water and seeds, meaning they dry out faster and hold their shape better after drying, so I don’t recommend using ones larger than roma tomatoes.
- Sea Salt – Helps get extra moisture out of the tomatoes, and adds flavor.
- Olive Oil – You can use this for serving or storing, but it’s optional. If you do use it, get a high quality extra virgin olive oil.
- Italian Seasoning – Optional, but adds extra flavor! Use store-bought or make homemade Italian seasoning. You can also just pick individual dried herbs, such as oregano, rosemary, thyme, or basil.

How To Make Sun-Dried Tomatoes In The Oven
This section shows how to sun dry tomatoes using the oven, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Preheat. Heat oven to 225 degrees F. Line a baking sheet with parchment paper.
- Slice. Halve tomatoes and remove core at the top where tomatoes connected to their stems.
- Sprinkle. Place tomatoes cut side-up on a baking sheet and sprinkle lightly with salt.


- Bake. Bake tomatoes for 2 and 1/2 hours.
- Press. Remove and press down on tomatoes with a spatula to extrude juices.
- Bake again. Continue baking until tomatoes are completely dry. (See my tips below if you have trouble getting them dried out.) The pan may be a bit messy, which is normal. Use a thin turner or spatula to release.
- Finish. If desired, drizzle oven dried tomatoes with oil and sprinkle with additional seasonings. You can also chop them up if you plan to use them in sun-dried tomato recipes.



Tips For Best Results
This recipe is pretty straightforward, but make it even better with these tips.
- Go light on the salt. Tomatoes will shrink, so you only need a light sprinkle of salt.
- Add spices, if desired. 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.
- Use parchment, not foil. Foil will react with the acid in the tomatoes and change their flavor.
- Press down on tomatoes halfway through to remove 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!
- Prop the oven door open and leave tomatoes inside to dry out more. If tomatoes aren’t dry enough but would start to lose their shape if you bake them longer, turn off the oven and leave them inside with the door propped open (use 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.
Sun-Dried Tomatoes Nutrition
Are sun-dried tomatoes healthy? Yes! They have essentially the same nutrients as fresh tomatoes, making them good sources of vitamin A, vitamin C, vitamin K, thiamin, niacin, riboflavin, iron, magnesium, potassium, lycopene, and dietary fiber [*].
That being said, if you are following a low carb diet, be careful with the sugar and carbs in sun-dried tomatoes. Like all dried fruit, they are fairly calorie- and carb-dense, though 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.
Carbs and calories 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 these tomatoes has 139 calories and 23.5g net carbs [*]. That may sound like a lot, but it’s more typical to use 1/4 to 1/2 of that amount in an entire recipe.
This homemade sun-dried tomato recipe has fewer calories and carbohydrates by volume than store-bought versions, because they turn out a little more plump when they are homemade — which is a good thing for both taste and nutrition.

How Long Do Sun-Dried Tomatoes Last?
How long sun-dried tomatoes last depends partly on how you store them, ranging from 2 days to 6 months. There are several options…
Pantry:
Keep homemade oven sun-dried tomatoes in an airtight container in the pantry (without oil) for 2-3 days. Because there is still likely moisture in them, longer than that is not recommended.
Refrigerator:
Keep homemade oven sun-dried tomatoes in an airtight container in the fridge for up to 1 week without oil, or up to 3 weeks with oil.

TIP: Storing sun-dried tomatoes in olive oil is recommended.
The oil will keep the tomatoes plump and they’ll last longer, too. To preserve them this way, place them in a jar, submerge completely in oil, and cover with a lid. You can also throw in some Italian seasoning, minced garlic, or even roasted 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.
Freezer:
Freeze the oven dried tomatoes right on the baking sheet. Once they are solid, you can transfer them to a freezer bag and keep in the freezer for 3-6 months. If they are too rigid after thawing, you can reconstitute them in water or oil.

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 many ways! Here are some ideas for sun-dried tomato recipes you can make:
- Sauces For Chicken Or Fish – Enhance creamy sauces in sun-dried tomato chicken, creamy tuscan salmon, or creamy tuscan garlic chicken.
- Omelettes – Add them to a perfect omelette with veggies like spinach, or sprinkle on top of egg muffins and oven baked eggs.
- Salads – Add them as-is to dishes like chopped Mediterranean salad, or swap for fresh tomatoes in zucchini noodle salad, antipasto salad, and marinated artichoke salad.
- Soups – They make a mouthwatering addition to creamy chicken Florentine soup, kale sausage soup, or vegetable soup.
- Sandwiches – Layer your favorite cold cuts with homemade pesto, sliced cheese, dried tomatoes, and lettuce, all between slices of bread (I use keto bread for mine). You can also make wraps in a similar fashion.
- Pasta Dishes – You can stir them into regular pasta, but I typically make healthier zucchini noodles or baked spaghetti squash.
- Pizza – Top your favorite crust with the dried tomatoes, mushrooms, and goat cheese or mozzarella. Finish with fresh herbs, such as basil.
Recommended Tools
- Baking Sheet – Easy to use and clean, and made in the USA. I use mine almost daily!
- Parchment Paper – A must for preserving the flavor in your tomatoes.
- Glass Jars – For easy, reusable storage.
How To Make Sun-Dried Tomatoes
Sun-Dried Tomatoes (Easy, 3 Ways!)
Learn how to make sun-dried tomatoes in the oven, in the dehydrator, or in the sun! Includes tips for perfect results, recipes, and storage.
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Oven:
-
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).
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Slice tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
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Arrange the tomatoes, cut side up, on a baking sheet. Sprinkle very lightly with sea salt.
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Bake for 2 1/2 hours. Press down on the tomatoes with a spatula (juices will come out).
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Return to the oven and bake for at least 2 more hours, until tomatoes are dry but still pliable.
Dehydrator:
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Slice tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
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Arrange the tomatoes in a single layer in the dehydrator, cut side up. Sprinkle lightly with sea salt.
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Dry tomatoes in the dehydrator for 6-8 hours, flipping about halfway through, until they are dry but still pliable.
Sun:
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Slice tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
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Arrange the tomatoes, cut side up, on a rack over a baking sheet. Sprinkle very lightly with sea salt.
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Leave the tomatoes in the sun, until they are dry but still pliable. This can take between 4 days and 2 weeks, depending on the weather.
Finish & Store:
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If desired, drizzle with olive oil and sprinkle with Italian seasoning.
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Store in the refrigerator for up to 1 week without oil, or up to 3 weeks submerged in oil.
Last Step: Leave A Rating!
This helps other readers and also helps me continue to provide free recipes on my site.
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. The exact amount will vary depending on how much you dry them and how watery they were to begin with.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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Save This Recipe Now© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

72 Comments
Nichole
1Turned out great! I also had a good idea that worked well and wanted to share – rather than crushing the tomatoes with a spatula half way through, I pulled the baking sheet out of the oven, covered it with another piece of parchment, then took another baking sheet of the same size, placed it on top of the tomatoes and pushed down, crushing them all at once with no hot splatters! 🙂
Kim
0Thanks for the suggestion. Works great!
Lydia Dunch
1So simple and good. Not sure if I should put in olive oil to store. Beats paying $5.98 for a jar of these.
Gen
1I can’t believe how easy this was! I will be making these delicious tomatoes all the time. Thanks so much for this recipe!
Shelby
1I never thought to make my own sundried tomatoes but you made these look so simple! They came out great and I loved the added Italian seasoning,
Cher
1Delicious! I wish I would have followed Maya’s tip to shut the oven off and let the tomatoes continue drying with the door propped open a bit… I continued baking them and wasn’t as attentive as I should’ve been. But I must tell you even the tomato halves that got over-baked were so flavorful; just a chewier consistency. Thank you Maya for delicious and healthy recipes!!
Becki
1I 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!!
Pamela
0Can you recommend a temperature setting for the dehydrator?
Wholesome Yum D
0Hi Pamela, I believe my dehydrator is set to 165 degrees.
Lynn
0Are you able to freeze sun dried tomatoes in olive oil?
Wholesome Yum D
0Hi Lynn, I have never tried that.
Deborah
0Great recipe. I was given 8kgs of many different tomatoes. Made chutney and relish and still had 2kgs. Sun dried in the oven with truffle oil and Italian seasoning – just perfect.
Dianna
0I assume I can use my Roma tomatoes for this recipe and I have a ton, so what about freezing the finished tomatoes for use this winter?
Maya | Wholesome Yum
0Hi Dianna, Yes, you can use Roma tomatoes. They may take longer since they have higher water content. Freezing instructions are in the post above.
Anastasia Sundance
0Once dried, I want to add roasted garlic in the olive oil, and spices, after this can it be canned (hot bath method)? And how long will it last?
Wholesome Yum D
0Hi Anastasia, I have not canned these but they will last up to 3 weeks when submerged in oil.
Rose Steele
1Anastasia – I’m not a food safety expert, but I kept my home-dried tomatoes submerged in olive oil in the fridge or more than a year, and finally made sundried tomato pesto. We’ve eaten it all with no bad results. Can’t wait to make some more.
Sally
0Delicious! I used larger tomatoes than Roma size. After following the recipe, I baked them 2 more hours at 275 degrees in the convection setting.
Vickie
0Can you freeze them so they last longer?
Wholesome Yum A
0Hi Vickie, Yes you can freeze sun-dried tomatoes. Freeze them right on the baking sheet. Once they are solid, you can transfer them to a freezer bag and keep in the freezer for 3-6 months
Diane N
0If using a convection , what if any changes in time or temp would you suggest?
Wholesome Yum D
0Hi Diane, I don’t test in a convection oven so I don’t have any suggestion for that.
Annika
0What does lbs mean?
Wholesome Yum D
0Hi Annika, lbs means pounds.
jerry
0Not sun dried.
Maya | Wholesome Yum
0Hi Jerry, The post says many times that these are made in the oven, as this is more practical for most people. However, there is info in the post above on how to do it in the sun if you prefer that method.
Cee Cee
0Excellent recipe!! Used the oven version. Came out perfect. I will be making them again!!! So much economical!!
Carole
0How or can these be stored in olive oil in fridge?
Wholesome Yum A
0Hi Carole, yes you can store them in oil. See more tips in the post for how to store.
Jere Cassidy
0Wow, this recipe is a great find, many times I have extra tomatoes and this is a great way to use them. I was surprised at the long baking time, but it works and these tomatoes are perfect in many recipes.
Wendy
0This was the perfect way to use up all the tomatoes in my garden!
Emily
0These sun dried tomatoes in the oven turned out perfect! I added them to a pasta dish and they were perfect!
Glenda
0Absolute genius! I can’t believe how well this worked! Thanks for sharing all your tips.
Sarah guffy
0Ok so the baking time is 4 hours. In 2 hours check and mash return to oven for 2 more hours. If need to be left more time prop oven door open. Season and salt lightly can go in bags. Is this all correct?
Wholesome Yum D
0Hi Sarah, This is correct.
Michael
0I think your readers (me, at least) would benefit greatly by the addition of guidelines for a possible “canned” version.
(5-10 lbs of dried tomatoes cannot be eaten in a month or two!)
Thanks.
Wholesome Yum M
0Hi Michael, Sounds like you have a lot of tomatoes to preserve! I used 1 lb of fresh tomatoes for this recipe. For immediate use, you can store your dried tomatoes in a jar filled with olive oil in the fridge. If you are processing larger quantities of tomatoes, then you may want to look into canning them.
Pam
0How long do they last in the fridge? And do you cover them in oil?
Wholesome Yum D
1Hi Pam, You can find all the storage instructions in the post.
Brenda
0Respectfully, thank you for your reply. We need to read an entire post before asking questions.
Maya | Wholesome Yum
0Hi Brenda, Nope, you don’t. That’s why the post is divided into sections to find the info you need and there is also a table of contents at the top.
Nancy
0It tasted amazingly good. We ate them with toasted garlic bread. It’s so tasty good for someone like me who does not like fresh tomatoes.
I am now doing my 2nd batch of Sundried Tomato as per your recipe.
Thank you for sharing.
Mary Jane Bennett
0Getting ready to make this, would a convection oven work for these? It would move the air around inside the oven.
Wholesome Yum M
0Hi 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
0I 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
0Hi Vanessa, Yes, this is normal. Enjoy!
Nancy
0Hi, How long do you have them in the dehydrator usually?
Wholesome Yum M
0Hi 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
0Thanks 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
0Hi Marlene, Yes, you need enough olive oil to submerge them completely.
Leslie Williams
0I 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
0Hi Leslie, yes you can do that. See my tips in the post above.
Khadija
0how long will they last in the oil if you store them thar way? I didn’t see that in the post. thanks
Wholesome Yum M
0Hi Khadija, They will be best if consumed within a month.
Ryan
0The 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
0I 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
0At what oven temperature and duration do you recommend?
Wholesome Yum L
0Hi 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
0NO 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
0Hi 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.
Bentley
0A clever decision would have been to add the temperature to the core web page. There isn’t much to this and it’s pretty vital :). Good for thought
Wholesome Yum M
0Hi Bently, Preheat your oven to 225 degrees F. Check out the recipe card for full instructions.
Potia
0How can you store these after making?
Wholesome Yum
1Hi Potia, please check the post above for storage tips.
Mary
0There are sun-dried tomatoes in olive oil on the grocery shelf. How do I can them with olive oil?
Wholesome Yum
0Hi Mary, I haven’t tried canning these so I can’t say for sure.
Kellie meyer
0I worked for a company when I was young and we would stuff the jars and fill them with oil and put the lid on and run them through a commercial dishwasher and let the jars dry and slap a label on them and box them up. It was a big company, the main one that sells sun dried tomatoes. Not sure how that sealed them, but it did. They are still in business today.
Firebird7479
0They burned.
Maya | Wholesome Yum
1You probably kept them in there for too long, or your oven runs hot. I’d check on them sooner next time.
Lisa Mertinat
0These are amazing! My first attempt at making sun dried tomatoes and it’s a keeper. Best ever!
Monica
0I love sundried tomatoes, it’s so nice to know that I can make them at home so easily!
Jules Shepard
0Great information! And they may not last as long as commercial sun dried tomatoes, but I bet they don’t taste nearly as good!