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Sweet Oven-Dried Tomatoes


These homemade oven-dried tomatoes are sweet, delicious and addictive. Add to pastas, soups and sandwiches for an extra boost of flavour. For a quick appetizer, top toasted baguette slices with goat cheese, oven-dried tomatoes, basil and olive oil.

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Rate this recipe 4.4/5 (14 Votes)


  • 12 plum or Roma tomatoes
  • Coarse kosher salt or sea salt, to taste
  • 1 tbsp. chopped garlic
  • 1 tsp. dried oregano
  • Balsamic vinegar, for drizzling
  • Olive oil, for drizzling
  • Preheat oven to 175 degrees F.


Adapted from


Step 1

Cut tomatoes in half, lengthwise. Gently squeeze out extra juice.

Add tomato halves, cut side up, to rack on parchment paper-lined baking sheet.

Sprinkle tomatoes with coarse salt, chopped garlic and dried oregano. Drizzle lightly with balsamic vinegar and olive oil.

Dry tomatoes in oven for 8 to 12 hours. The tomatoes should be dried but pliable and chewy like a raisin.

Store in fridge for up to 1 week or freeze for up to 1 month.

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