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Oven Dried Tomatoes

Oven Dried Tomatoes

.A great way to extract extra tomato-iness while keeping more moisture than purchased sun dried tomatoes. Use in salads, pastas, or other Mediterranean style dishes.

Makes about 1 cup/75 g/2.5 oz.


  • cherry tomatoes: 4-500g/1 lb
  • olive oil: 2 Tb
  • salt: 1 tsp
  • fresh thyme: leaves from 1-2 sprigs


  1. Heat oven to 135 C/250 F. Line a baking sheet with parchment paper.
  2. Prep tomatoes: Halve the tomatoes and with a thumb, press out seeds and juice in each half. Add to a bowl with the olive oil, salt, and thyme. Arrange in single layer on baking sheet.
  3. Roast: For about 1.5 hours. Remove from oven and allow to cool to room temperature. Store airtight in the fridge for a week, but like fresh tomatoes, serve at room temperature or warmer for maximum flavor.