Why You’ll Love Sun Dried Cherry Tomatoes Recipe
You’ll love this because it’s a simple, economical way to use up a surplus of cherry tomatoes and turns them into a chewy, sweet ingredient that adds rich flavor to pastas, salads, pizzas, sandwiches, soups, and more. The low and slow oven drying method concentrates the tomato’s natural sweetness without needing special equipment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups cherry tomatoes or as many as you like
½–¾ teaspoon dried thyme
½–¾ teaspoon dried oregano
salt and pepper to taste
Directions
-
Preheat your oven to 200°F (about 90°C) and position the oven rack in the center.
-
Line a baking sheet with parchment paper.
-
Rinse and dry the cherry tomatoes, then cut each in half.
-
Place tomato halves in a bowl and season with dried thyme, oregano, salt, and pepper; toss to coat.
-
Arrange the tomatoes cut‑side up in a single layer on the prepared baking sheet, making sure they do not touch.
-
Bake in the oven for about 3–4 hours, checking periodically. The tomatoes are done when they are deep red and have a chewy, rubbery texture.
-
Remove the baking sheet from the oven and allow the sun‑dried tomatoes to cool completely.
Servings and timing
Makes about 2 cups of sun‑dried cherry tomatoes. Total time is approximately 3 hours and 20 minutes, including drying time.
Variations
• Herb Mix: Swap thyme and oregano for basil or Italian seasoning for a different flavor profile.
• Oil Infused: After drying, toss tomatoes with olive oil, garlic, and extra herbs for a richer infused version.
• Spicy: Add a pinch of red pepper flakes to the seasoning for a touch of heat.
• Dehydrator Method: If you have a food dehydrator, you can dry tomatoes in it instead of using the oven.
Storage/Reheating
Once cooled, freeze the dried tomatoes on a tray in a single layer so they don’t stick together, then transfer them to an airtight bag or container for storage in the freezer up to about one year.
To rehydrate before use, soak the dried tomatoes in water, wine, or broth for about an hour, drain, and then add them to your recipe.
FAQs
What are sun‑dried cherry tomatoes?
Sun‑dried cherry tomatoes are cherry tomatoes that have been dried to concentrate their flavor, either by slow oven drying or traditional sun drying.
Can I dry other types of tomatoes?
Yes! Larger tomatoes work too; simply slice them thinly so they dry evenly.
How do I know when they’re done?
They’re ready when they’ve shrunk, are deep red, and feel leathery and slightly chewy but not moist.
Can I dry them in the sun instead of the oven?
Yes — traditional sun drying is possible in hot, dry climates, but the oven method is more reliable and controllable.
How long do sun‑dried tomatoes last?
Properly stored in the freezer they keep up to a year; if packed in oil and refrigerated, they last a few weeks.
Do I need to peel the tomatoes before drying?
No — leaving the skin on helps them retain shape and flavor during drying.
Can I add other seasonings?
Absolutely — herbs like basil, rosemary, or spices like garlic powder can be added to taste.
How are sun‑dried tomatoes used in cooking?
They add concentrated tomato flavor to pasta, salads, bruschetta, soups, and sandwiches.
Can I freeze these with olive oil?
It’s better to freeze them first and add oil after thawing; oil solidifies in the freezer.
Are oven‑dried tomatoes the same as traditional sun‑dried ones?
They are similar in flavor, but oven drying is done indoors with controlled heat.
Conclusion
This simple sun‑dried cherry tomato recipe turns fresh cherry tomatoes into intensely flavored, chewy tomato gems that enhance many dishes. With easy steps, minimal ingredients, and long storage life, it’s a great way to preserve the taste of summer and enjoy deep tomato flavor year‑round.
