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These sun-dried tomatoes are packed with flavor and are so easy to make! Just combine tomatoes with a little salt, olive oil, and basil and bake to perfection.
- Flavor: Roasting tomatoes makes them rich and smoky, with a chewy texture that elevates any dish.
- Skill Level: Just slice, season, and bake!
- Serving Suggestions: Sundried tomatoes are very versatile and can be added to hot or cold dishes or just eaten straight from the jar.
Ingredient Tips for Sun-Dried Tomatoes
- Tomatoes: Look for meaty, low-moisture tomatoes like cherry, grape, Roma, or Campari. These varieties hold up better once they’ve been baked/dried and have a better flavor concentration.
- (Optional) Seasonings: Besides salt, you can season sun-dried tomatoes with any blend that suits your preference. Match the menu and add Italian, Greek, or any individual seasonings and spices like red pepper flakes, rosemary, thyme, or sage.
How to Make Sun-Dried Tomatoes
- Cut tomatoes and toss with salt (full recipe below).
- Bake. Flip. Bake.
- Cool and store in a jar topped with olive oil and preferred herbs.
- For best results, slice your tomatoes evenly for consistent drying.
- Use parchment paper for easy clean up and no sticking.
- To prevent your tomatoes from going bad, be sure to let them cool completely before storing. This prevents moisture from building up and causing them to spoil.
- Be sure to keep them fully submerged in olive oil to stay fresh. Discard if they smell rancid or show mold.
Storing Sun-Dried Tomatoes
Store homemade sundried tomatoes in a sealed jar for up to 2 weeks. Or freeze them in an airtight bag for up to 12 months.
Favorite Ways to Use Sun-Dried Tomatoes
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Sun Dried Tomatoes
These homemade sun-dried tomatoes are slow-roasted for bold, rich flavor and packed in olive oil with fresh basil. They’re a tasty pantry staple that adds a pop of flavor to all kinds of dishes!
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
- ▢ 1 ½ pounds small tomatoes Campari, Roma, grape or cherry
- ▢ ¾ teaspoon kosher salt or ½ teaspoon salt
Optional
- ▢ ¾ cup olive oil or enough to cover tomatoes
- ▢ ¼ teaspoon dried basil
Preheat oven to 200°F. Line a rimmed baking sheet with parchment.
Cut cherry tomatoes in half (or quarters/sixths for Campari or Roma tomatoes), so pieces are evenly sized. Toss with salt and spread on the prepared baking sheet.
Bake 3 hours, use a spatula to press tomatoes and flip over.
Bake an additional 3 hours or until dried, checking more often as they get close to being done. The tomatoes should still be leathery and pliable, not brittle.
Cool completely.
If desired, store dried tomatoes in a small jar. Cover the tomatoes completely with olive oil and stir in dried basil.
Tomatoes submerged in olive oil will keep for 1-2 weeks.
They can be frozen in an airtight container for up to 12 months.
Calories: 31 | Carbohydrates: 7g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 445mg | Potassium: 405mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1417IU | Vitamin C: 23mg | Calcium: 19mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pantry
Cuisine Italian
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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