Roasted Cherry Tomatoes

This is an easy recipe for Slow Roasted Cherry Tomatoes using an oven! 5 ingredients needed. 10 minutes of prep time and approx. 3 hours in the oven. Gluten-free. Low-carb. Keto. Paleo. Whole30.

Roasted 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.

Therefore, making your own can save you a ton of money! And the best part is, you need no special equipment. Only an oven!

Roasted 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!

How Do I Slow Roast Cherry Tomatoes?


  • cherry tomatoes
  • olive oil
  • dried oregano
  • dried thyme
  • minced garlic
  • salt

Step-by-Step Instructions:

roasted cherry tomatoes steps
  1. Preheat the oven to 280F/140C and prepare a sheet pan with baking paper.
  2. Slice the cherry tomatoes in half and arrange them on the baking paper.
  3. Sprinkle all the tomatoes with salt.
  4. Slide the sheet pan in the oven and let the tomatoes dry for at least 3 hours. Make sure to check on them.
  5. Once the tomatoes are dry, but still soft, they are done.
  6. Add them to the jar, together with the garlic and herbs.


What To Do With Roasted Cherry Tomatoes?

  • Add them to a chicken salad instead of fresh tomatoes for a rich flavor.
  • Blend them into your favorite sauces.
  • Finely chop them and sauté with chicken pieces for a quick lunch.

How Long Do Slow Roasted Tomatoes Last In The Fridge?

They can last up to two weeks when refrigerated.

Homemade Sun Dried Cherry Tomatoes Recipe and Nutritional Information:

Homemade Sun-Dried Cherry Tomatoes

Top shot of glass jar filled with sun-dried cherry tomatoes in oil. Sitting on top of a white and grey striped kitchen towel.
An easy recipe for homemade Sun-dried Tomatoes made in the oven. 5 Ingredients. 3 Hours. Gluten-Free. Low-Carb. Keto. Whole 30. Paleo.
Kaeleigh Pugliese
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Serving Size 4 servings


  • 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)


  • 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.


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.

Looking For More Recipes With Roasted Cherry 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

Did You Make These Roasted Cherry Tomatoes?

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  1. I also would like to know if its possible to can these in a water bath to last longer than in the fridge? I would like to store them in the pantry. Thank you for your answer g

  2. 4 stars
    Great recipe but olive oil is a bad medium to store them in since it hardens in the fridge. Sunflower oil stays liquid so it allows for immediate use (instead of having to wait for the oil to thaw)

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