Description
These oven-roasted sun-dried cherry tomatoes are chewy, tangy, and packed with concentrated flavor. They’re a simple, low-effort way to preserve the taste of summer and can be used in a variety of dishes like pasta, salads, or sandwiches.
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
Instructions
- Preheat the oven to 200°F (95°C).
- Line a baking sheet with parchment paper.
- Arrange the halved cherry tomatoes cut side up on the sheet.
- Drizzle with olive oil and sprinkle with sea salt, black pepper, and oregano if using.
- Roast in the oven for 3 to 4 hours, checking occasionally, until the tomatoes are shriveled but still slightly soft in the center.
- Let them cool completely.
- Store in a jar. For longer storage, refrigerate and cover with olive oil.
Notes
Add garlic powder, thyme, or rosemary for extra flavor.
Use grape or plum tomatoes if cherry tomatoes aren’t available.
Add chili flakes for a spicy kick.
Roast 30 minutes longer for deeper caramelization.
Store in an airtight container in the fridge for up to 2 weeks or pack in oil for up to a month.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Preserves
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 45
- Sugar: 3g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
