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Sun-Dried Tomatoes (Homemade)
Condiments
Ingredients:
- 900 g (2 lbs) ripe tomatoes (Roma, plum, grape, or cherry tomatoes)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried herbs (optional: oregano, thyme, basil)
Equipments:
- Baking sheet with parchment paper
- Airtight jar or container for storage
- Sharp knife and cutting board
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Preheat
Preheat oven to 95°C (200°F). - Prep and Arrange
Wash 900 g (2 lbs) ripe tomatoes. Slice Roma or plum tomatoes in half lengthwise; leave cherry tomatoes whole or halved. Place cut-side up on a parchment-lined baking sheet. - Season
Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp salt, ½ tsp black pepper, and optional 1 tsp dried herbs. - Dry
Bake for 4–6 hours, checking after 4 hours. Tomatoes are ready when shriveled, leathery, and concentrated — but not burnt. - Cool and Store
Cool completely. Transfer to an airtight container.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
- Every oven varies — start checking at 4 hours and continue in 30-minute increments until leathery and concentrated but not burnt.
- Remove smaller tomatoes earlier if they dry faster than larger ones.
Storage:
- Fridge in an airtight container for up to 2 weeks. Submerge in olive oil for longer storage. Freeze for up to 3 months.
Swaps:
- Any ripe tomato variety works — Roma, plum, cherry, or grape.
Tips:
- Store in a jar covered with olive oil, garlic, and herbs for incredible flavor and shelf life.
- Use on pizza, pasta, sandwiches, salads, or straight from the jar as a snack.
Sun-Dried Tomatoes (Homemade)
8 Servings
Prep 10 min
Dry 4–6 hours
Ingredients:
- 900 g (2 lbs) ripe tomatoes (Roma, plum, grape, or cherry tomatoes)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried herbs (optional: oregano, thyme, basil)
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Instructions:
- Preheat
Preheat oven to 95°C (200°F). - Prep and Arrange
Wash 900 g (2 lbs) ripe tomatoes. Slice Roma or plum tomatoes in half lengthwise; leave cherry tomatoes whole or halved. Place cut-side up on a parchment-lined baking sheet. - Season
Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp salt, ½ tsp black pepper, and optional 1 tsp dried herbs. - Dry
Bake for 4–6 hours, checking after 4 hours. Tomatoes are ready when shriveled, leathery, and concentrated — but not burnt. - Cool and Store
Cool completely. Transfer to an airtight container.
