Top angle view of a tray of homemade oven-dried tomatoes with flakey sea salt

Homemade “Sun-Dried” Tomatoes

Ingredient Notes

  • Tomatoes: You can use any tomato really the recipe may just differ slightly. Cherry tomatoes tend to be on the cheaper side so are easier to do in bulk. Baby plum tomatoes work and can be subbed easily while sticking to the recipe. Larger tomatoes like Roma can also work great they just need to bake for 6-7 hours instead.
  • Olive Oil: If you want to keep the sun-dried tomatoes for longer, or to have them similar to how you buy them in supermarkets, this is a must! Once the tomatoes have cooled down, put them in a jar and cover completely with olive oil. Add any seasonings that you like, bay leaves and garlic work great.


Cooking Tips

  • Tomatoes: Some tomatoes have a lot more pulp and ‘juice’ than others. Remove some of the pulp so that the tomatoes are all similar as possible. This is so they all oven-dry evenly! Excess pulp is excess moisture and they will take longer to dry while the others burn.
  • Sea Salt: This is a must, it adds flavour but also helps the drying process by drawing out more moisture.
  • Low Temperature: We have to keep the temperature low to get the ‘sun-dried’ effect. There isn’t really a shortcut around it. If the temperature is higher than this you are basically roasting tomatoes. Gotta do it low and slowww.

Homemade "Sun-Dried" Tomatoes

Save your cash and make sun-dried tomatoes at home - the easy way! Equip yourself with these umami weapons and give sauces, salads, and pizzas a punch.
Prep Time10 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 40 mins
Course: Pasta, Salad
Cuisine: Italian
Keyword: Salad, Tomato


  • 500 g Cherry tomatoes (Baby plum also work well)
  • Sea salt
  • Extra virgin olive oil (Optional)


  • Start by preheating your oven to 120c and lining a baking tray - big enough to hold all the tomatoes with baking paper.
  • Cut the tomatoes lengthways so you have two halves. Some tomatoes will have a lot of pulp, remove that.
  • Place tomatoes cut side up on the baking tray and sprinkle with a generous pinch of sea salt.
  • Bake for 3 hours and 30 minutes or until they are dried out. Keep an eye on them so they do not burn.
  • Remove from the oven and serve, alternatively store in a jar, covering with olive oil and any preferred seasonings.