These Homemade Sun-Dried Tomatoes are slow-roasted cherry tomatoes that become sweet, concentrated, and intensely flavorful without any special equipment. Drying them low and slow in the oven gives you the same rich, savory result as store-bought sun-dried tomatoes at a fraction of the cost and with far better flavor.
A Quick Look at the Recipe
✅ Recipe Name: Homemade Sun-Dried Tomatoes
🕒 Ready In: 3-3½ hours
👪 Serves: ~2 cups
🍽 Calories: ~90 per tablespoon (estimated with oil)
🥣 Main Ingredients: Cherry tomatoes, olive oil, garlic, dried oregano, dried thyme
📖 Dietary Info: Naturally gluten-free, dairy-free, low-carb
👌 Difficulty: Easy - slow-roast the tomatoes, then pack in oil with herbs
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Once they cool, you pack them in olive oil with garlic and herbs for a versatile ingredient you can add to pasta, salads, sandwiches, and chicken dishes. They store beautifully in the refrigerator and are the perfect way to use up extra cherry tomatoes or preserve peak-season flavor for weeks.
If you love cooking with sun-dried tomatoes, try some of our other favorites like Sun-Dried Tomato Chicken, Sun-Dried Tomato Hummus, and Sun-Dried Tomato Crostini for even more ways to use a fresh batch.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Homemade Sun-Dried Tomatoes:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Homemade Sun-Dried Tomatoes:
- Recipe Notes & Tips:
- How to Store:
- Homemade Sun-Dried Tomatoes FAQs:
- More Homemade Recipes You'll Love
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- Homemade Sun-Dried Tomatoes
Why You'll Love these Homemade Sun-Dried Tomatoes:
Better than store-bought: Slow-roasting cherry tomatoes concentrates their sweetness and creates a rich, intense flavor without preservatives.
Simple ingredients: Just tomatoes, herbs, garlic, and olive oil, no special equipment or dehydrator required.
Versatile: Perfect for pastas, salads, chicken dishes, crostini, and homemade dips.
Great for preserving tomatoes: An easy way to use up cherry tomatoes and extend their shelf life.
Naturally gluten-free and low-carb: A flavorful ingredient that fits into many dietary needs.
Key Ingredients:
- cherry tomatoes. Fresh, ripe tomatoes work best; red, yellow, or mixed varieties all roast great.
- olive oil. Coats the tomatoes to help them caramelize, use extra virgin for the richest flavor.
- dried oregano & thyme. Classic herbs that pair well with tomatoes; you can also substitute with Italian seasoning.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use different tomatoes: Swap cherry tomatoes for grape tomatoes or small Roma tomatoes; just adjust the roasting time as needed.
- Change the herbs: Try rosemary, basil, or Italian seasoning for a different flavor profile.
- Make them oil-free: Skip the olive oil and store the dried tomatoes in an airtight container in the fridge for up to 1 week.
- Add a smoky flavor: Sprinkle a little smoked paprika over the tomatoes before roasting.
- Make them sweeter: Add a teaspoon of honey to enhance caramelization and deepen the tomato flavor.
How to Make Homemade Sun-Dried Tomatoes:
- Set oven to 280°F. Line 2 sheet pans with parchment paper.
- Wash and dry the cherry tomatoes. Slice each in half and remove stems or cores if desired.
- Place the tomatoes cut-side up on the prepared pans. Spread them out so they aren't touching. Lightly sprinkle the tomatoes with salt.
- Bake for 3-3½ hours, checking every 30 minutes after the 2-hour mark. The tomatoes should look dry but still soft and pliable-avoid browning, as this can make them bitter.
- Once cooled, transfer the tomatoes to a clean jar. Add the garlic, dried oregano, and dried thyme, then cover with olive oil.
- Store in the refrigerator and use within 2 weeks.The oil will solidify when chilled, let the jar sit at room temperature for 10-15 minutes before using.
Recipe Notes & Tips:
- Tomato Selection: Use ripe and firm cherry tomatoes for the best results. Overripe tomatoes might turn mushy during roasting.
- Use parchment paper: Prevents sticking and makes cleanup easy.
- Even sizing helps: Try to use tomatoes of similar size so they roast at the same rate.
- Check often near the end: After 2 hours, check every 30 minutes, the difference between perfect and overdone can be quick.
- Avoid browning: Browning can make the tomatoes taste bitter, pull them from the oven while still soft and slightly chewy.
- Flavor variations: Add fresh rosemary, basil, or even red pepper flakes to the storage jar for extra flavor.
- Serving Suggestions: Use these in a Chicken Pesto Wrap, Sun-Dried Tomato Vinaigrette, or Creamy Tuscan Chicken.
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How to Store:
Refrigerator: Place roasted tomatoes in a clean jar, cover fully with olive oil, and refrigerate for up to 2 weeks.
Freezer: For longer storage, freeze tomatoes (without oil) in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag or container. They'll keep for up to 3 months.
Storage tip: Always keep tomatoes fully submerged in oil when stored in the fridge, this helps preserve freshness and flavor.
Homemade Sun-Dried Tomatoes FAQs:
To make sun-dried tomatoes in the oven, slice cherry tomatoes in half, place them cut-side up on a lined baking sheet, lightly salt them, and bake at a low temperature, around 280°F, for 3 to 3½ hours. They should look shriveled and dry but still soft and flexible, not crispy or browned.
Cherry or grape tomatoes work best because they have low moisture, concentrated flavor, and dry evenly. Roma tomatoes also work well, just slice them into thinner wedges to reduce drying time.
Yes. Homemade sun-dried tomatoes freeze very well for up to 3 months. Freeze them in small portions, either packed in oil or oil-free, so you can thaw only what you need.
Browning happens when the oven temperature is too high or the tomatoes roast too long. It can cause bitterness and a tougher texture. Keeping the oven at a low, steady temperature and checking them after the 2-hour mark helps ensure they dry slowly without burning.
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Homemade Sun-Dried Tomatoes
Ingredients
- 2 pounds fresh cherry tomatoes
- ¾ cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 garlic clove, minced
- ½ teaspoon salt
Instructions
- Set oven to 280°F. Line 2 sheet pans with parchment paper.
- Wash and dry the cherry tomatoes. Slice each in half and remove stems or cores if desired.
- Place the tomatoes cut-side up on the prepared pans. Spread them out so they aren't touching. Lightly sprinkle the tomatoes with salt.
- Bake for 3-3½ hours, checking every 30 minutes after the 2-hour mark. The tomatoes should look dry but still soft and pliable, avoid browning, as this can make them bitter.
- Once cooled, transfer the tomatoes to a clean jar. Add the garlic, dried oregano, and dried thyme, then cover with olive oil.
- Store in the refrigerator and use within 2 weeks.The oil will solidify when chilled, let the jar sit at room temperature for 10-15 minutes before using.
Nutrition
Notes
- Tomato Selection: Use ripe and firm cherry tomatoes for the best results. Overripe tomatoes might turn mushy during roasting.
- Use parchment paper: Prevents sticking and makes cleanup easy.
- Even sizing helps: Try to use tomatoes of similar size so they roast at the same rate.
- Check often near the end: After 2 hours, check every 30 minutes, the difference between perfect and overdone can be quick.
- Avoid browning: Browning can make the tomatoes taste bitter, pull them from the oven while still soft and slightly chewy.
- Flavor variations: Add fresh rosemary, basil, or even red pepper flakes to the storage jar for extra flavor.
- Best uses: Toss into pasta, scatter over pizza, mix into salads, or spread on crusty bread.
- Optional Additions: You can add other herbs like basil leaves, rosemary, or a pinch of red pepper flakes for a different flavor profile.
Kristy Moore says
Canadian here!-is the temperature in Celcius or Fahrenheit? Thank you!
Kaeleigh Pugliese says
Fahrenheit, sorry about that!
Dana says
So much cheaper than store bought and I LOVE them so much!!