These Sun Dried (Oven Roasted) Tomatoes are from a recipe post I shared back in August 2013 for Sun Dried Tomato Pesto Pasta (recipe here). The Oven Roasted Tomatoes were so good that I thought I’d break out the recipe into its own post and share it again. If you grow tomatoes or visit the Farmer’s Market often you probably have an abundance of tomatoes, and this is a GREAT way to use them. So good, and so yummy.
Making your own Sun Dried (Oven Roasted) Tomatoes is budget friendly, and super simple. There’s so many things you can do with Sun Dried Tomatoes. They are full flavored and nice summer nuggets of goodness. Look below the recipe card for some more recipe ideas of what to do with your preserved summer tomatoes.
How are Sun Dried Tomatoes Made?
To make this batch of Sun Dried or Oven Roasted Tomatoes, I left the chopped tomatoes in the oven for 3 hours. I wanted my sun-dried tomatoes on the moist side. So, if you really want them well dried, for this size tomato, you’ll want them in the oven probably closer to 5 hours. But, I LOVE the way they came out. Chewy, full of concentrated flavor, beautiful color! I just LOVE them.
Can I make Sun Dried Tomatoes?
Anyone can make their own sun-dried tomatoes; it just takes a little time. And, these are so much cheaper than store-bought sun-dried tomatoes.
Are Sun Dried Tomatoes Healthy?
- Yes! Tomatoes, technically a fruit, are a great source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They’re also a great source of vitamin C, potassium, folate and vitamin.
How will I use these sun-dried tomatoes?
Other delicious recipes you can use your Sun Dried Tomatoes in (just click on the picture to get to the recipe):
Sun Dried Tomato Pesto Pasta
Sun Dried Tomato Dip
Gnocchi with Balsamic Tomatoes & Caramelized Onions
Baked Meatballs in Balsamic Tomato Sauce
Preserving Summer: Sun Dried (Oven Roasted) Tomatoes
Sun Dried (Oven Roasted) Tomatoes
Make your own delicious and budget- friendly sun dried tomatoes in the oven. Use the servings slider below to easily adjust the ingredient amounts.
- 4 pounds tomatoes washed
- 1 tablespoon olive oil
- Basil leaves chopped if large
- Salt and pepper to taste
- Preheat the oven to 250° F.
- If the tomatoes are small (e.g. grape, cherry, Roma), cut them in half. If they are larger, cut them in quarters. And, if they’re grande heirloom tomatoes, cut them in sixths.
- Place the cut tomatoes in a large bowl, and drizzle with olive oil. sprinkle basil, salt, and pepper over, and gently toss to coat. Place the tomatoes cut side up in one layer on a foil lined rimmed baking dish. (You may need more than one baking dish.)
- Roast the tomatoes until they are dry. The small ones will take 2 or 3 hours, while the large ones will take 5 or more hours. Refrigerate and use within 3 days, or freeze for up to 6 months.