Oven dried tomatoes are a treat like nothing else in the world!  The flavor of these tomatoes after they've been dried is so intense and sweet, you will not find words to describe their flavor. I make them to freeze for winter use. Over a year ago, we decided to forgo purchasing fresh (oxymoron) tomatoes in the produce section of the grocer when they were not in season. We eat a lot of salads, and I knew we would miss tomatoes on our salads, but what we did not miss was that tasteless, cardboardy feeling in your mouth from the tomatoes you get in the store in February! I make these tomatoes and freeze them and use them in salads, on bruschetta, and in pasta and pizza dishes through the winter.  I don't think I could freeze too many of them. We just love them.  I hope you will give them a try! It's easy to do, and the results are absolutely phenomenal!!

STEP 1 - Gather your tomatoes! These were from our garden, but they are plentiful at every Farmer's Market. You can use red and yellow cherry type tomatoes, or Roma plum type. 

STEP 2- Slice the tomatoes in half. If you are using Roma  tomatoes, you may want to slice in thirds. You don't need to, but they may dry faster that way.  Place them on a cookie sheet that is lined with parchment paper. I save the paper and reuse several times.

STEP 3- Thinly slice garlic to place on top of tomatoe slices.  Make sure each tomatoe has garlic on it. Top with a sprinkle of sea salt and a drizzle of olive oil.
This is how they will look before you place them in your oven!

Bake at 200 degrees for about 4 hours. If you are drying Roma tomatoes it may take an additional hour or so.  You will know when they are done by the way they look. They'll be brown and shriveled. Don't let them get too dark. It's better if they are a bit less dry. 

Fresh from the oven.  Let them cool a bit, then place in freezer container.


  1. How would you compare your dried tomatoes to the sundried tomatoes you can buy at the grocery store?

    I've only tried the store-bought ones and really dislike them. But I also realize that there are many things that taste so much better when you grow or make them on your own.

    I don't think I'd like tomatoes in general if my only experience with them was of the cardboard, tasteless ones sold at the grocery store for most of the year.

  2. I think the tastes are similar enough, that if you do not like store bought ones, you probably wouldn't like these. Of course the homemade ones tastes better, the actual flavor is much the same. They are extremely sweet after oven drying.

    You are correct, that home grown is better. If you have a farmer's market nearby, it would be worth a try to get a batch of tomatoes and dry them once to see what you think. Once they are dry, cook some pasta (penne, or spaghetti) to al dente, then toss with shredded parmesan cheese along with the oven dried tomatoes and a drizzle of good olive oil. It's a simple dish, but it has very complex flavors!

  3. wow those look delicious...I will try that recipe because we have another batch in the garden that needs picked.We also just made some amazing fresh salsa last night soon to be posted in my blog cook book!