Oven Dried Tomatoes Recipe

5 from 1 vote

Oven Dried Tomatoes Recipe

Savory and sweet oven dried tomatoes that make a great snack. If you're using small tomatoes like the cherry or grape varieties, this recipe can be easily doubled and spread on two baking sheets to dry at the same time.

Course Side Dish

Cuisine Italian

Prep Time 10

Cook Time 4

Total Time 4 10

Servings cup

Calories 38kcal

Author Heather Dessinger

Ingredients

1 pound cherry tomatoes (about 3 cups)
2 tbsp olive oil
3/4 tsp coarse sea salt
¼ - ½ tsp black pepper (If you usually have a light hand with pepper, use ¼. If you like lots of pepper, use ½)

Instructions

If using oven, preheat to 170°F.
Line a baking sheet with parchment paper and set aside.
Wash the tomatoes and pat them dry with a clean kitchen towel.
Slice tomatoes in half and place them in a medium size mixing bowl.
Drizzle the olive oil over the tomatoes and sprinkle with salt and pepper.
Toss to coat.
Place the tomatoes cut side-up on the prepared baking sheet.
Dry in the preheated oven for 4-8 hours or dehydrator for 6-10 hours, until tomatoes are leathery. The time will vary based on the size of the tomatoes and how juicy they are. You'll know they're ready when you allow one to cool and it's dried all the way through.
Remove tomatoes from oven store in an airtight container. Place in the refrigerator for up to a week, or in the freezer for extended storage.

Notes

Feel free to use various dried herbs for seasoning if desired.

Nutrition