Name: Oven-Roasted Sun-Dried Cherry Tomatoes
Prep time: 10 min
Cook time: PT-491824H52M39S
Total time: 4 h 10 min
Cuisine: Mediterranean
Ingredients: 2 pints cherry tomatoes, halved; 1 tablespoon olive oil; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon dried oregano (optional); 1 clove garlic, minced (optional)

These oven-roasted sun-dried cherry tomatoes are one of my favorite ways to savor summer’s sweetest produce all year long. Slowly roasted at a low temperature, the tomatoes become deeply concentrated, slightly chewy, and tangy-sweet—just like the store-bought kind, but fresher and far more flavorful. I use them in everything from salads and pastas to grain bowls and homemade focaccia.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pints cherry tomatoes, halved

1 tablespoon olive oil

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 teaspoon dried oregano (optional)

1 clove garlic, minced (optional)

Directions

I start by preheating the oven to 200°F (93°C) and lining a baking sheet with parchment paper.

After washing and thoroughly drying the cherry tomatoes, I slice each one in half.

Then I toss them in a bowl with olive oil, sea salt, pepper, and the optional oregano and garlic if I’m craving extra flavor.

I arrange the tomatoes cut-side up on the baking sheet, making sure they’re spaced out and not touching.

I roast them slowly for 3 to 4 hours, checking after 2.5 hours. They should look shriveled and dry but still have some flexibility.

Once they’re done, I let them cool completely before storing.

Servings and timing

Servings: 6 servings

Prep Time: 10 minutes

Cooking Time: 3–4 hours

Total Time: ~4 hours 10 minutes

Calories: 35 kcal per 1/4 cup

Variations

Sometimes I like to change up the flavor depending on how I plan to use the tomatoes. Here are a few ideas:

Add a drizzle of balsamic vinegar before roasting for a tangy-sweet finish.

Swap oregano for thyme or rosemary for a more herbal twist.

Sprinkle with crushed red pepper flakes if I want a bit of heat.

Mix in sun-dried olives or capers post-roasting for Mediterranean flair.

Use heirloom cherry tomatoes for a colorful mix with varying sweetness.

Storage/Reheating

After cooling, I store the tomatoes in an airtight jar in the refrigerator for up to 1 week. For longer storage, I freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They thaw quickly and keep their flavor well. I usually let them come to room temperature or add them directly into warm dishes—no need to reheat.

FAQs

How do I know when the tomatoes are done roasting?

I look for a shriveled appearance and slight flexibility. They shouldn’t be too brittle or completely dry like commercial sun-dried tomatoes, but they should be leathery and concentrated.

Can I use grape tomatoes instead of cherry tomatoes?

Yes, I’ve used grape tomatoes with great results. They tend to be a bit denser and less juicy, which can actually make them easier to dry.

What’s the best way to use these roasted tomatoes?

I toss them into salads, blend them into pesto or dips, layer them on pizzas or flatbreads, or stir them into warm pasta dishes. They’re super versatile.

Can I pack them in oil for storage?

Yes, but only if I refrigerate them and use within a week. For longer-term storage, I freeze them instead of oil-packing to avoid food safety risks.

Are these the same as sun-dried tomatoes?

They’re similar in flavor and texture, but oven-roasting gives me more control and a slightly fresher taste. I also like how they’re softer and easier to bite into than store-bought sun-dried ones.

Conclusion

Making oven-roasted sun-dried cherry tomatoes is one of the simplest and most satisfying ways I preserve tomatoes. The slow roast transforms them into little flavor bombs that elevate even the simplest meals. Whether I’m meal prepping or just trying to use up extra produce, this recipe never disappoints.

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