Name: Sun-Dried Cherry Tomatoes
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Mediterranean
Ingredients: 2 cups cherry tomatoes, halved; 1 tablespoon olive oil; 1/2 teaspoon sea salt; 1/2 teaspoon dried oregano (optional); 1/4 teaspoon black pepper

Bursting with rich, concentrated flavor, these oven-roasted sun-dried cherry tomatoes are a simple and satisfying way I like to preserve the best of summer. They’re tangy, slightly sweet, and chewy with a savory depth that enhances just about any dish. The best part? I don’t need a dehydrator or actual sunlight—just a bit of time and a low oven.

Ingredients

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

2 cups cherry tomatoes, halved

1 tablespoon olive oil

1/2 teaspoon sea salt

1/2 teaspoon dried oregano (optional)

1/4 teaspoon black pepper

Directions

I preheat my oven to 200°F (95°C).

I line a baking sheet with parchment paper.

Then I arrange the halved cherry tomatoes cut side up on the sheet.

I drizzle them with olive oil, then sprinkle on sea salt, black pepper, and oregano if I’m using it.

I roast them low and slow for 3 to 4 hours, checking occasionally, until they’re shriveled but still a little soft in the center.

Once cooled, I store them in a jar. If I want to keep them longer, I refrigerate them and cover with olive oil.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cooking Time: 4 hours

Total Time: 4 hours 10 minutes

Calories: 45 kcal per serving

Variations

I sometimes add garlic powder, thyme, or rosemary for a more herbaceous twist.

I use grape tomatoes or plum tomatoes when cherry tomatoes aren’t available.

For a spicier version, I sprinkle in a pinch of chili flakes.

If I want them a bit more caramelized, I roast them for an extra 30 minutes.

Storage/Reheating

I store these in an airtight container in the fridge for up to 2 weeks. When I want to keep them longer, I pack them in a jar with olive oil—they’ll last a month or more that way. I let them come to room temperature before using so the oil softens. These tomatoes don’t need reheating but can be tossed warm into hot dishes if I prefer.

FAQs

What can I use sun-dried cherry tomatoes for?

I love adding them to pasta, salads, sandwiches, homemade focaccia, or even just snacking on them straight. They’re super versatile.

Can I use regular tomatoes instead of cherry tomatoes?

Yes, I can—Roma or grape tomatoes work well. I just slice them smaller to match the size and drying time.

How do I know when they’re done roasting?

I look for a shriveled texture but still a slightly soft center. They shouldn’t be crisp or fully dry.

Do I need to refrigerate them?

Yes, especially if I plan to store them for more than a couple of days. When packed in oil, I always keep the jar in the fridge.

Can I freeze sun-dried cherry tomatoes?

Absolutely. I freeze them flat on a tray, then transfer to a freezer bag. They’ll last for months and I thaw what I need.

Conclusion

Making sun-dried cherry tomatoes in the oven is one of my favorite kitchen rituals. It’s simple, satisfying, and the payoff is huge: an umami-packed ingredient that brings bold flavor to anything I cook. Once I start making these, they become a staple in my fridge year-round.

📖 Recipe: