Oven Dried Tomatoes
Transform your fresh tomatoes into sweet, tangy, and irresistibly chewy bites with this easy Oven Dried Tomatoes recipe! Using just a handful of simple ingredients like cherry or Roma tomatoes, olive oil, and aromatic seasonings such as oregano and optional garlic powder, this recipe captures the essence of sun-dried tomatoes—right in your own oven. With minimal prep time and slow roasting at a low temperature, these tomatoes develop a concentrated flavor and a perfectly wrinkled texture that’s ideal for snacking, adding to salads, or enhancing pasta dishes. Plus, they’re a fantastic way to preserve the ripe bounty of tomato season! Prepare a batch today and store in olive oil for extended shelf life and an extra layer of richness.
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Recipe Information
Ingredients
- 500 grams Cherry or Roma tomatoes
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Dried oregano
- 0.25 teaspoons Garlic powder (optional)
Instructions
Preheat your oven to 120°C (250°F) and line a large baking sheet with parchment paper.
Wash the tomatoes thoroughly and dry them with a clean kitchen towel.
Slice the tomatoes in half lengthwise. If you are using Roma tomatoes, you may also remove the seeds for a less juicy result, although this is optional.
Place the halved tomatoes cut side up on the prepared baking sheet. Ensure they are spaced out so they roast evenly.
Drizzle the olive oil evenly over the tomatoes.
Sprinkle the salt, black pepper, dried oregano, and garlic powder (if using) over the tomatoes for seasoning.
Place the baking sheet on the middle rack of the preheated oven.
Bake the tomatoes for 2.5 to 3 hours, checking every 30–45 minutes after the 2-hour mark. The tomatoes should be wrinkled and slightly dried out but still retain a chewy texture. Avoid letting them become too hard or brittle.
Remove the baking sheet from the oven and allow the oven-dried tomatoes to cool completely on the tray.
Store the cooled tomatoes in an airtight container in the refrigerator for up to one week or in olive oil for up to two weeks.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 13.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1204 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
