There’s something absolutely magical about homemade dried tomatoes that store-bought versions just can’t compete with. When you make your own dried tomatoes recipe, you get to control exactly how they taste—whether you prefer them slightly chewy or completely crispy, lightly salted or infused with herbs and garlic. This easy dried tomatoes recipe is truly one of those game-changing kitchen skills that will have everyone asking for your secret.
The beauty of this method is that it requires minimal hands-on time and produces results that are so versatile you’ll find yourself using them constantly. Toss them into pasta dishes, layer them into creamy sauces, add them to fresh salads, or use them as a stunning garnish for your favorite proteins. I’ve been making this dried tomatoes recipe for years, and it’s become such a staple in my kitchen that I always have a batch on hand.
What I love most about this approach is how quick and easy it truly is. Unlike some recipes that require special equipment or complicated techniques, this dried tomatoes recipe works beautifully in a standard oven and comes together faster than you’d expect. The result is tender, concentrated tomato flavor that tastes like pure sunshine in a jar. Whether you’re planning an elegant dinner party or simply want to elevate your everyday cooking, this easy dried tomatoes recipe delivers restaurant-quality results from your own kitchen.
I also love pairing these with chicken dishes and roasted vegetables like shishito peppers. The concentrated umami flavor adds such depth and richness to everything it touches. Once you make this dried tomatoes recipe once, you’ll understand why gourmet cooks swear by homemade versions. Plus, when you learn how simple this technique is, you’ll never look at the expensive jarred versions the same way again. Let me walk you through exactly how I make mine, and trust me, this will become your go-to dried tomatoes recipe too.
For more inspiration on using dried tomatoes in elegant preparations, check out articles from Bon Appétit, which features beautiful ideas for incorporating sun-dried tomatoes into contemporary cooking. You can also explore Serious Eats for the science behind why this technique works so beautifully, or browse New York Times Cooking for elegant serving suggestions that will impress your guests.
Ingredients
- 2 pounds fresh tomatoes (Roma, San Marzano, or any meaty variety)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 2 teaspoons dried Italian herbs (or 1 teaspoon each dried oregano and basil)
- ½ teaspoon red pepper flakes (optional, for a hint of heat)
- 1 teaspoon balsamic vinegar (optional, but recommended)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 200°F (95°C). Line two large baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Rinse your fresh tomatoes thoroughly under cool water and pat them completely dry with paper towels. It’s important that they’re as dry as possible before slicing to ensure proper drying in the oven.
- Using a sharp knife, slice your tomatoes into ¼-inch thick rounds. For Roma tomatoes, you can slice them lengthwise into quarters if you prefer. Try to keep the thickness consistent so they dry evenly.
- Arrange the tomato slices in a single layer on your prepared baking sheets. They can be close together but shouldn’t overlap, as this prevents even drying.
- In a small bowl, combine the minced garlic, Italian herbs, salt, pepper, and red pepper flakes if using. Mix these seasonings together thoroughly to distribute them evenly.
- Brush both sides of each tomato slice lightly with extra virgin olive oil using a pastry brush. This helps them dry beautifully and adds wonderful flavor.
- Sprinkle the herb and garlic mixture evenly over all the tomato slices, pressing gently so the seasonings adhere to the oil.
- Place the baking sheets in your preheated 200°F oven. Leave the oven door slightly ajar by propping it open with a wooden spoon. This allows moisture to escape and helps the tomatoes dry rather than bake.
- Bake for 6 to 8 hours, depending on how dry you want your tomatoes. Check them around the 4-hour mark by gently touching one. They should feel leathery but still have a slight give to them.
- Remove the baking sheets from the oven and let the dried tomatoes cool completely on the pan for about 15 minutes before handling.
- Drizzle the cooled tomatoes lightly with balsamic vinegar if desired, tossing gently to combine. This adds a beautiful depth of flavor and subtle sweetness.
- Transfer your dried tomatoes to a clean glass jar. You can eat them immediately or store them in olive oil in the refrigerator for up to two weeks, or in an airtight container at room temperature for up to one week.
- If storing in oil, make sure the tomatoes are completely submerged and add fresh herbs like basil or thyme for extra flavor if desired.
Pro Tips
- The most important step is using meaty tomato varieties like Roma, San Marzano, or plum tomatoes rather than watery beefsteak tomatoes. These varieties have fewer seeds and less moisture, resulting in better-dried tomatoes.
- Don’t skip drying the tomatoes thoroughly after washing. Any residual moisture will significantly extend the drying time and can affect the final texture.
- If your oven tends to run hot, use an oven thermometer to ensure accuracy at the 200°F setting. This low temperature is crucial for gently drying the tomatoes rather than cooking them.
- The texture of your finished dried tomatoes depends on personal preference. For chewier tomatoes, remove them after 5-6 hours. For crispier tomatoes that are more concentrated, leave them in for the full 7-8 hours.
- Propping the oven door open is essential for allowing moisture to escape. Without this step, the tomatoes will steam rather than dry properly.
- For longer storage, keep dried tomatoes in an airtight container in your pantry, where they’ll keep for up to two weeks. For extended storage of up to one month, refrigerate them in a sealed jar with olive oil.
- These homemade dried tomatoes are absolutely delicious stirred into cream sauces, tossed with fresh pasta, added to soups, layered into sandwiches, mixed into dips, or served as part of an antipasto platter.
- You can customize this recipe by adjusting the herbs—try adding fresh rosemary, thyme, oregano, or even a pinch of smoked paprika for different flavor profiles.
- If you want your dried tomatoes to be sweeter, add a tiny pinch of sugar to the herb mixture before applying to the tomatoes.
- Store-bought dried tomatoes often contain preservatives and sulfites, whereas homemade versions are completely natural and made exactly how you want them.
- Once you master this basic recipe, try infusing your dried tomatoes with different oils like garlic-infused olive oil, basil oil, or even truffle oil for gourmet variations.
- These make wonderful homemade gifts when packed in attractive jars with personalized labels. They’re perfect for food-loving friends and family members.