Oven/Sun-Dried Tomatoes, are slow baked in the oven, just as delicious as the traditional under the sun type! Drizzled with Olive oil and tossed with spices to make the perfect Appetizer or Side Dish. Or why not add some to pasta or pizza? So good.
When I first came to Italy and tried these delicious Oven Dried Tomatoes I knew they would become one of my favourite ways of using up my summer over-load of tomatoes. All summer long I would receive bags of tomatoes from my mother-in-law and now my sister-in-law. Tomatoes! What can’t they do?
Different ways to use them
- Top some on a Pizza
- Chop them up and toss with your favourite al dente pasta
- Use them in a frittata
- Eat them on your a slice of Italian Crusty Bread
- Top them on a simple Bruschetta
- Never throw out the olive oil that lovely taste is perfect for dipping and using in salads.
How to make them
Slice tomatoes lengthwise and place on lightly greased (drizzle with a little olive oil) baking sheet. Bake in the middle of the oven for a short period of time at a higher heat, then lower the heat and continue to bake for approximately for approximately 1- 1 1/2 hours.
At this point the tomatoes should be dried, remove from oven and let cool.
Move to a clean bowl and toss with dried olive oil, chopped garlic and spices. Serve over fresh Italian crusty bread or use in your favourite recipes.
Delicious Sun-Dried Tomato Recipes
Spaghetti with Sun Dried Tomatoes and Pancetta
Italian Sausage Artichoke Cheese Pizza (& Sun Dried Tomatoes)
When my mother-in-law was well she would actually sit the tomatoes out to dry in the sun, just thinking about that makes me want to try it again myself.
Are tomatoes good for you?
Yes they are they are a source of the antioxidant lycopene, which is considered a healthy benefit for reducing the risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.
How to make them the Traditional way
- Place the tomatoes cut side up on a grid and sprinkle each tomato with a little salt (salts speeds up the drying process)
- Cover with netting to guard from dust and insects
- Place the tomatoes under direct sun light.
- Remember to bring the tomatoes into the house in the evening (evening moisture should be avoided)
- Repeat the procedure for approximately 7 days
- Carefully turn the tomatoes once a day to allow for a fast and even drying
- These Sun Dried tomatoes will be ready when they are dried and wrinkled
- Tomatoes can be conserved in olive oil or placed in an air tight bag and frozen
So what’s almost as good as that? The oven! Faster than waiting around for a week! It takes about an hour or two. And you will basically have the same results.
These lovely Homemade Oven Dried Tomatoes are tossed with olive oil and fresh spices, so tasty. My husband loves these tomatoes on some crusty Italian bread.
Any leftovers should be stored in a clean jar with a lid, be sure to cover them completely with olive oil, check to make sure that they remain under oil periodically. They will keep up to a week in the fridge.
Yes you can, once they are dried and cooled from the oven (without olive oil & spices) place them on a parchment paper lined cookie sheet and freeze until firm, about 2 hours, then move to a freezer safe bag or container. They will keep for up to 3 months in the freezer.
The best tomatoes to use are Roma, San Marzano, or smaller tomatoes such as grape or cherry tomatoes. Without moisture, the flavour is heightened which increases the taste in the dish.
Add a nice glass of Italian wine and these oven dried tomatoes become a fast and easy meal to serve at dinnertime.
I usually make this recipe when we have friends over, in fact my husband’s best friend loves them so much he’s always the one who finishes them. I hope you enjoy these Oven/Sun-Dried Tomatoes and Buon Appetito!
Italian Oven/Sun-Dried Tomatoes
- 20 or more tomatoes (Roma/marziano ripe)
- 4-5 tablespoons olive oil*
- 2 cloves garlic chopped
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 4-5 sprigs chopped fresh Italian parsley
- 3 -5 fresh basil leaves chopped
- 1-2 pinches hot pepper flakes if desired
*more for jarring.
- Pre-heat oven to 400F (200C). Drizzle a 1-2 cookies sheets with 1 tablespoon of olive oil.
- Slice tomatoes lengthwise and place on the prepared cookie sheet. Bake in the middle of the oven for 20 minutes, then lower the heat to 300F degrees (150C) and continue to bake for approximately 1- 1 1/2 hours. At this point the tomatoes should be dried, if not continue to bake until they are, remove from oven and let cool
- Move to a clean bowl and toss the tomatoes with olive oil, chopped garlic, salt, oregano, fresh chopped parsley, chopped fresh basil leaves and hot pepper flakes if desired. Serve over fresh Italian crusty bread or use in your favourite recipes. Enjoy!
Republished from January 5, 2017.
OMG! We made these today and they are so delicious, we will never use store bought again.
I wish I could leave a photo with my comment.
Hi Judy, thanks so much, so glad you enjoyed them. Sorry I wish you could too. Take care.
Rene Borsei says
Your recipes look absolutely amazing
Hi Rene, thanks so much, have a great weekend.
Another great recipe. Husband and I love sun dried tomatoes but we can’t tolerate onions or garlic very well; every time I buy them they have one or the other so finding this recipe was so exciting. We are probably going to od on these but in a good way. 😉 Really, a good “oven-dried” sun dried tomato can’t be beat. Thank you so much!
Hi Nina, thanks so much, so glad you enjoyed it. Take care.
I have a lot of yellow cherry tomatoes from my garden. Would I use the same procedure, but with less time, or would it be totally different because of their size?
Hi Lynn, yes use the same procedure and it could take less time because of their size, so keep your eye on them, on the second bake start checking at about 40 minutes or so. Let me know how it goes.
Denise Doyban says
Just about your oven dried tomatoes .
My son-in-law absolutely lives sun dried but I don’t have the time or patience for that.
I’ll let you know how I fair
Hi thanks for d wonderful recipe but can I make these with medium sized tomatoes.
Hi Debra, thanks, sure medium sized would work too, they may need more baking time though.
John leaf says
I love oven dried tomatoes! I want to add that we tried to freeze them in winter, like Heidi did, and then we ate them in summer. Unexpectedly they were super delicious also not in winter, like Heidi claimed!
Btw your recipe rules!!
Hi John, thanks so much! Glad you like them (us too!), and thanks for letting me know. Have a great week.
I plan on using heirloom tomatoes. Since the tomatoes are odd shaped, can I cut them into quarters?
Hi Cindy, Im sure you could, shouldn’t be a problem.
Kim Tomic says
I have lots of tomatoes, but not Roma’s. Can I use others?
Hi Kim, sure any tomato you have should work. Let me know how it goes.
Can the oven-dried tomatoes be stored long term the same way as the Sun-dried Tomatoes, in oil?
Hi Sheva, yes they can. 🙂
Great recipe..will be trying it as soon as I get the tomatoes. Do you just slice them in half or several slices? Thanks
Hi Liz, thanks, I just sliced them in half lengthwise. Hope you enjoy them!
This looks amazing!!!!
Thanks Kathy, have a great weekend.
srividhya gopalakrishnan says
This is a great idea.. 🙂 I have tons of tomatoes now.. should give it a try
Hi Srividhya, I hope you do give it a try and let me know what you think. Have a great weekend.
I love dried tomatoes! Such a great burst of flavor. Can’t wait to try!
Hi Jessica, thank you, let me know how you like it!
Heidi @ lightlycrunchy says
I’ve tried the oven drying method before – but it was on a low temp and it took hours. I’m going to try it your way with next year’s crop of tomatoes. I do love dried tomatoes, especially as a pizza topping. I even take some of them and freeze them for pizza toppings later on in the winter.
Hi Heidi, freezing is a great idea, I will try that too, usually when I make them my family eats them all in one setting. Have a great day!