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Homemade Sun-dried Cherry Tomatoes (In Oven)

This is an easy recipe for Homemade Sun-dried Cherry Tomatoes made in the oven! Only 5 ingredients needed, and a few hours. Although, only about 10 minutes is hands-on time. It’s gluten-free, low-carb, Keto, paleo and Whole 30 friendly.

Use the “Jump To Recipe” button to skip to the recipe card, but keep in mind that the post contains all the tips and tricks.

top shot of a clear glass jar filled with homemade sun-dried cherry tomatoes. fresh greens and a white and grey kitchen towel in the background.

Sun-dried Tomatoes are a staple in Italian cooking. They are packed full of antioxidants, vitamins and minerals. But because of the time it takes to make sun-dried tomatoes and the cost of the oil and jars to store them in – this is a very expensive ingredient when bought in stores.

Sun-dried Tomatoes are usually found in the canned vegetable isle of a grocery store, and when having a close look at the ingredients list, you’ll see that a lot of these have added sugar in the oil or vinaigrette their packed in.

Therefore, making your own is not only healthier (no added sugar!) and tastier, BUT you can save a ton if you make these at home! And the best part is, you need no special equipment. Only an oven!

How To Make Homemade Sun-dried Cherry Tomatoes in the Oven:

To fast-track making your own sun-dried tomatoes, we don’t actually use the sun with this recipe at all. We use an oven. The same thing happens (the tomatoes get dried out), just at a much faster pace!

Using cherry tomatoes, instead of regular tomatoes also save a lot of time, because they dry much faster. And in my opinion, gives a much better final result. When tomatoes dry, they lose their water, leaving you with a much more concentrated flavor – and that’s exactly why sun-dried tomatoes are so good!

top shot of a clear glass bowl filled with fresh cherry tomatoes.

Sun-dried cherry tomatoes have a very intense, slightly sweet flavor that adds so much depth to basically anything you cook. We love mixing these with some cubed chicken breast in a pan for a quick lunch, or adding it to a tomato sauce for that extra flavor kick!

The most labor intensive part is cutting the cherry tomatoes in half. Yep. It’s TOO easy to make your own. I usually don’t remove the rough stem area with cherry tomatoes, since they’re so small, but you can if you like.

Close up high side shot of fresh halved cherry tomatoes packed in rows on baking paper on a sheet pan.

Arrange the cherry tomatoes cut side up on baking paper on a flat sheet pan. I usually have two full sheet pans when I make this recipe.

Then, slide the tomatoes into the oven. They key is to have a hot enough oven so the cherry tomatoes will dry out quick, but not so hot that they burn BEFORE they are dry. In my experimenting – I found that they perfect temperature is 280F/140C.

Whenever I’ve made this recipe, they cherry tomatoes are dried after about 3-4 hours. This will all depend on the size of the tomatoes of course, so it’s important to check on them every 30 minutes or so once the first 2 hours have passed.

Close up high side shot of roasted sherry tomatoes on baking paper.

You want the tomatoes to feel firm, but still soft and once they start browning, on top – you’ve probably let them dry a little too long. When they brown too much, they’ll be extremely bitter – so try to avoid that!

How To Use Sun-Dried Cherry Tomatoes?

Cooking with Sun-Dried Tomatoes are amazing. They add so much flavor to anything! So, how do you eat sun-dried tomatoes?

If the sun-dried tomatoes are packed in oil – use them as is! And some of the oil too! If they’re stored dry, it’s best to let them soak in hot water for a while – so they can soften.

Low top shot of oil pouring into a clear glass jar filled with sun-dried cherry tomatoes. Sitting on top of a striped white and grey kitchen towel.

Our recipe for homemade sun-dried cherry tomatoes can be stored dry, if you want a more cost effective option, but packing it in oil and herbs really adds a lot of flavor. The longer you store them – the tastier!

Top shot of glass jar with dried herbs and fresh minced garlic on the bottom, standing on a grey surface.

A trick we like to use, to REALLY infuse the herbs and oil and cherry tomatoes together, is to heat everything up slightly in a pot, before adding to a jar.

They can last for two weeks when refrigerated.

We’ve got a few recipes on Living Chirpy that’s shows you a few ways to cook with sun-dried tomatoes:

  1. Cucumber Noodles /w Sun-Dried Tomato Vinaigrette
  2. Sun-dried Tomato Basil Chicken Zucchini
  3. Keto Sun-dried Tomato Chicken Frittata Recipe
  4. Mozzarella Pesto Sundried Tomato Stuffed Chicken
Side shot of glass jar filled with sun-dried cherry tomatoes in oil. Sitting on top of a grey surface kitchen towel.

Homemade Sun Dried Cherry Tomatoes Recipe and Nutritional Information:

Top shot of glass jar filled with sun-dried cherry tomatoes in oil. Sitting on top of a white and grey striped kitchen towel.

Homemade Sun-Dried Cherry Tomatoes

An easy recipe for homemade Sun-dried Tomatoes made in the oven. 5 Ingredients. 3 Hours. Gluten-Free. Low-Carb. Keto. Whole 30. Paleo.
5 from 1 vote
Print Pin Rate
Course: Condiment
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 4 servings
Calories: 174kcal

Ingredients

  • 2 lbs cherry tomatoes (1kg)
  • 3/4 cup olive oil (enough to cover the tomatoes when storing)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp minced garlic
  • 1/2 tsp salt (more or less to your own tastes)

Instructions

  • Preheat the oven to 280F/140C.
  • Prepare a sheet pan with baking paper.
  • Slice the cherry tomatoes in half. Remove the stem and core if desired.
  • Arrange the tomatoes cut side up on the baking paper. This amount of cherry tomatoes usually fills 2 sheet pans.
  • Sprinkle all the tomatoes lightly with salt.
  • Slide the sheet pans into the oven and let dry for at least 3 hours, keeping an eye on them every 30 minutes once the first 2 hours have elapsed. 
  • The cherry tomatoes are done when they are dry, but still “soft” – you want to avoid any browning, because that can make them bitter.
  • Once they are done, add them to a jar, together with the garlic and herbs. Store in the fridge and use within 2 weeks.
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Before storing in a jar – I like to add the oil, tomatoes, garlic and herbs to a small pot and heat it up slightly so everything infuses together.
*The calories per serving includes the oil used to pack the tomatoes, so it will be less if you don’t use the oil at the same time.

Nutrition

Calories: 174kcal | Carbohydrates: 2.5g | Protein: 1.6g | Fat: 19g | Saturated Fat: 2.7g | Sodium: 3mg | Potassium: 140mg | Fiber: 0.8g | Sugar: 1.5g | Calcium: 10mg | Iron: 0.4mg
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