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Oven dried tomatoes in a bowl
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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 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 1 cup
Calories 38kcal
Author Heather Dessinger


  • 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)


  • 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.


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


Serving: 2TBSP | Calories: 38kcal | Carbohydrates: 1.8g | Protein: 0.4g | Fat: 3.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 242mg | Potassium: 0mg | Fiber: 0.6g | Sugar: 1.2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg