How to make your own Sun dried tomatoes using summer’s bounty so you get the most delicious Sun Dried (Oven Roasted) Tomatoes.
Preserving Summer: Sun Dried (Oven Roasted) Tomatoes are from a recipe post I shared back in August 2013 for Sun Dried Tomato Pesto Pasta.
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.
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask. The comments can be easily found using the orange circle on the lower left, then Join the discussion!
Making your own Preserving Summer: 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.
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 them?
Sun Dried (Oven Roasted) Tomatoes are great in so many dishes to add pizazz and a wonderful rich flavor.
Try them in my Sun Dried Tomato Pesto Pasta, Sun Dried Tomato Dip, Gnocchi with Balsamic Tomatoes & Caramelized Onions, Baked Meatballs in Balsamic Tomato Sauce, Pesto Puff Pastry Pinwheels, and Orzo Pasta with Balsamic Tomatoes and Basil.
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.
Sun Dried (Oven Roasted) Tomatoes
Sun Dried (Oven Roasted) Tomatoes
- 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.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Join my mailing list to receive the latest recipes FREE to your inbox!
Perfect timing for this receipt. What temperature should the oven be? Around 400 or 425? I’ve done that for other roast veggies, but that’s usually for a much shorter time.
Adrienne, thanks for catching that. Updated the recipe card with the temp. It should be 250 degrees F.
I absolutely adore sun dried tomatoes. They are so full of flavor and always add a little extra zip toe dishes. I’ve never actually made my own. . .but this is inspiring me to give it a try.
These look great to add to dishes for that extra tomato flavour.
This is my favourite thing to do with a big glut of tomatoes! You really can’t beat it 🙂
These look so simple yet so delicious! I love tomatoes in the summer and may do this when some more of mine from the garden turn ripe.
I like the idea of oven baking tomatoes for a sun dried effect
So perfect! Nothing like fresh summer tomatoes and now we can enjoy them longer!
Oooh I be these are amazingly flavourful. There are so many great dishes to add them to.
I’m a big fan of tomatoes. I Usually I cut them up and seal them in Ziploc bags and store away. This looks really good!
Lovely recipe! I always think I should do this every summer, but never remember. Thanks for the reminder 🙂
Normally one should avoid cooking tomatoes with aluminum products; the acid can react with the aluminum. . But, with the coating of oil and maybe crumpling the foil to reduce contact, along with the low temps and typically convection, for a quick dry out, it’s probably not a big deal vs marinara in an aluminum pot..
Best practices would opt for parchment .. or cast iron, but only if seasoned well.
The chain grocery had these beautiful, local (CO) vine-ripes, 7-8 to bag, in the 99cent bin…
l had to do something with them, and found your recipe!!
Saving the last yellow for a blt, but l forgot the L..☹️ I may have some blue cheese in the back