Oven Dried Tomatoes a simple method to make sun dried tomatoes at home in your oven.
I’m not a fan of tomatoes. In fact, I’m that person that requests them to be taken out of my burgers, the one that picks tomatoes out of dishes that have them, and I refuse to eat cherry tomatoes. However, I’m a fan of ketchup, sun-dried tomatoes, tomato based pasta sauces, and I love cooking with them.
I don’t have a reason as to why I don’t like tomatoes, really. I know they’re sweet and good for you but I can’t just eat a tomato by itself. I can totally eat sun-dried tomatoes by themselves though. I also love cooking with tomatoes. I’m weird.
I love sun-dried tomatoes so much that when I saw this way of recreating them in your oven, I had to do it. It’s the simplest thing and they keep well in the fridge so you can easily add these dried tomatoes to virtually anything — pasta, omelets, chicken, shrimp, the list goes on. It gives the dish a nice natural sweetness and a pop of color.
Try these for yourself. It’s great to have on hand :) I bought a large container of cherry tomatoes at Costco so I split half of the container for this and the other half for another recipe. You can easily do this with as many tomatoes as you want. Doesn’t have to follow this recipe to a T. Below is just a reference of how to make oven dried tomatoes.
oven dried tomatoes
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 2.5 cups cherry tomatoes, halved
- Olive oil
- Pre-heat oven to 225 degrees Fahrenheit.
- Put all your halved tomatoes in a medium sized bowl.
- Drizzle olive oil all over, add a couple pinches of salt, pepper and sugar.
- Toss until tomatoes are well coated.
- Assemble on a large baking sheet, cut side up.
- Bake for about 3 hours, or until most are all shriveled up.
- Refrigerate in an airtight container until ready to use.