Sun-Dried Tomatoes (Oven Recipe)

Sun-Dried Tomatoes

(Oven Recipe)


  • Organic, local grape tomatoes, halved

  • Sea salt

  • Olive oil

  • Italian herbs (dried or fresh; thyme, oregano, basil, etc.)


  • Preheat oven to 225F

  • On a baking sheet lined with parchment paper, lay sliced tomatoes evenly (pulp/seed side should be faced up and skins down).

  • Lightly sprinkle sea salt on all tomatoes and bake for 2 hours.

  • After about 2 hours, take baking sheets out and flatten the tomatoes with a spoon or spatula to remove remaining juices, then bake for another 2 hours (about 4 hours total).

  • If still not dried enough, turn oven off and leave in oven over-night.

  • To season/store: place dried tomatoes in a glass mason jar with dried or fresh herbs (a little more sea salt if you prefer), and then drizzle with olive oil while filling the jar about half to 3/4 of the way full. Store in the refrigerator for about 1 week.


  • You can use larger tomatoes, just cut them into quarters and scoop out most of the pulp so it dries well.

  • Remove from parchment paper once dried as soon as possible, as the paper could hold moisture.

  • For longer storage, use a vacuum-seal tight bag (no olive oil) and store in a dark, cool cabinet or freeze for up to 1 year.

*Always use organic, local and natural ingredients whenever possible.

With Joy,


hudson valley, new york

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