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Sun-Dried Tomatoes in the Oven

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Adjust Servings:
0.5 kg Cherry tomatoes
2 tsp Herbes de Provence

Sun-Dried Tomatoes in the Oven

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 4 hаса
  • Serves 4
  • Easy




Sun-dried tomatoes are a wonderful appetizer of Mediterranean origin. Su drying, on the one hand, is an old preservative technique, and on the other, it brings out tomatoes’ intense flavor, so sun-dried tomatoes are a wonderful ingredient for bruschettas, pasta, sauces, and salads. By the way, once you make these, I recommend you try out Mixed Tomato Salad.

Traditionally, they are dried in the sun, but you can easily dry them in the oven for a couple of hours. Choose fleshy tomatoes with thin skin. Cherry and Roma tomatoes would be perfect.

Sun-dried tomatoes are easy peasy to make. You don’t need to do anything special. Simply cut tomatoes in half, sprinkle with your favorite herbs and dry in the oven for 4 hours.

They refrigerate well, so you can make a large batch and keep them as long as you need.

I highly recommend! Enjoy!

P.S. The tomatoes turn out naturally sweet and intense in flavor. This way, you can add them to various dishes and use to make an appetizer.

Or, if you want, you can coat them with a mixture of vegetable oil, salt, black pepper, dried herbs, and chopped garlic. Tomatoes will turn out super delicious and ready to eat!

Try out both!

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Preheat the oven to 120 degrees.


Cut the cherry tomatoes in half. Line a baking sheet with parchment paper. Arrange the tomatoes cut side up on the baking sheet, 1 cm apart from each other. Sprinkle with Herbes de Provence. Bake for 4-7 h at 120 degrees.
The time depends on how much dried you want your tomatoes to be.


Take them out and let cool.
Use right away or transfer to a container to refrigerate. They refrigerate well for a few weeks.
You can also transfer them to a jar, add garlic, fresh herbs, and some vegetable oil.

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