Oven Dried Tomatoes

Oven Dried Tomatoes

Are you guys tired of Tomato recipes yet?? I’m nott🤭!! I don’t think that could ever happen actually… but the end is near, tomato season is almost over!! If we’re lucky, for another few weeks we’ll still be able to get some of those beauties at the Market! Most of you know I’m into canning and preserving all the fruit/veg I can for the Cold Winter months because why not right? A little taste of summer to brighten up a day, I’m all about it!

Oven dried Tomatoes, have you ever made them? It’s basically the exact same thing as Sundried tomatoes except you dry them in the oven. Oven drying them is way easier and faster (like 12 hours) rather than sun drying them (3 days) kinda thing. Same delicious taste either or. First of all, I didn’t come up with this method/recipe! Straight from one of Mario Batali’s wonderful books, America Farm to Table. In the book he travels across the US, from Maine to LA, working with the Farmers to create delicious seasonal recipes. The book is really great, the images are beautiful and recipes are delicious! It was published back in 2014 so bonus for you guys, it’s like 14$ on Amazon.

I’ve made this particular oven dried tomato recipe every year since I bought the book. I usually make a few batches and freeze them so I have some to last all the way until next tomato season! They actually last up to 12 weeks in the fridge if you preserve them in oil so you don’t technically have to freeze them! I use them in so many recipes: 🍝🍕🥪🥗 and lately I’m topping my Avo toast with them! SO good!

It literally takes 15 mins to prep, put it in the oven set it and forget it for 12 hours. Placing them in the oven in the evening before you go to bed works well because you wake up in the morning (to a heavenly smell of sweet tomatoes) and they are done! The oven is super low at 200 degrees so I don’t worry about leaving it on all night (my oven actually shuts down automatically on its own after 12 hours so that’s great)The recipe calls for 4 pounds of Roma or Plum tomatoes! I wouldn’t sub for any other tomatoes I don’t think it would work as well. You need a “dryer”/medium sized tomato for this. You will also need the following:

  • EVOO, 1 cup
  • Kosher Salt, 3 TBSP
  • White Granulated Sugar, 3 TBSP
  • Fresh Thyme, leaves picked off the stem (about 2-3TBSP)
  • Fresh Garlic, grated on a microplane or minced (6 cloves)
  • Sunflower Oil, for preserving 
  • A large baking sheet
  • Parchment Paper
  1. Using a small pairing knife, remove the stem of the tomato. You can also slice off the top of the tomato to remove the stem. Then, cut the tomatoes in half and add to a large mixing bowl. 
  2. Add the EVOO, give everything a mix. 
  3. Add the remaining ingredients, mix again and make sure all the tomatoes are coated with all the ingredients. 
  4. Arrange the tomatoes cut side up on the parchment paper lined baking sheet. Make sure you use a large baking sheet you want to have one single layer of tomatoes.
  5. Place the tomatoes in the pre-heated oven for 12 hours. Like I said, placing them in the oven overnight works really well. 
  6. Once the tomatoes are done, they will have cooked down and shrunk in size significantly. Let them cool completely. 
  7. Line a large dish or baking sheet with paper towel. Remove the oven dried tomatoes from their cooking oil onto the paper towel. Let them sit for a few minutes. Pack the cooled tomatoes in some glass jars (one recipe should give you about 3 half pints mason jars). *Don’t throw out the oil that the tomatoes were cooked in. I strained it through a fine mesh strainer and kept it in the fridge. It’s delicious to drizzle over pizza, pasta, soup, so much flavour!! 
  8. Now, the original recipe calls for covering the tomatoes in EVOO. I did that the first few years but the olive oil would harden up once I stored them in the fridge? Did this ever happen to you? Last time I bought sundried tomatoes at the store I read on the ingredients list that they are covered in Sunflower Oil. I gave that a try this year and it worked perfectly. So, I would suggest using that instead. You find it in the same section as EVOO at the grocery store! 
  9. Store the tomatoes in the fridge for up to 12 weeks or freeze for up to 6 months.

This is easy you guys, you can absolutely do it! It’s fun to try new things🤗

XO, Nat


Oven Dried Tomatoes

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 12 hours
  • Total Time: 12h20
  • Yield: 3-4 half pint jars
  • Category: BLD
  • Cuisine: Italian


Oven dried Tomatoes! Insanely delicious, insanely easy! Perfect addition to soups, pizzas, sandwiches, salads, avocado toasts, the list goes on and on. Take advantage of the end of season produce and enjoy it all winter long.


  • 4 pounds Plum or Roma tomatoes
  • 3 TBSP Kosher Salt
  • 3 TBSP White Granulated Sugar
  • Leaves from 2 bunches fresh thyme (2-3 TBSP leaves removed from the branches)
  • 6 Garlic Cloves, grated on a microplane or minced
  • 1 Cup EVOO
  • Sunflower Oil (for preserving)
  • A large baking sheet + parchment paper


  1. Preheat the oven to 200 degrees. Line a baking sheet with parchment paper and set aside.
  2.  Remove the stem of the tomatoes by simply slicing off the top or with a small pairing knife. Then, cut all the tomatoes in half (lengthwise) and add to a large bowl.
  3. Add the EVOO, the kosher salt, the sugar, thyme leaves and grated garlic. Mix everything together and make sure everything is coated evenly.
  4. Arrange the tomatoes cut side up on the baking sheet. Drizzle the remaining oil from the bottom of the bowl over all the tomatoes evenly.
  5. Place in the oven for 12 hours (putting in the oven right before you go to bed works well).
  6. Remove from the oven, let cool completely.
  7. Line a baking sheet or large plate with paper towel. Transfer each tomato to the paper towel and remove excess cooking oil. (Do not throw away the left over oil that’s left in the baking sheet. Strain through a fine mesh sieve into a jar and use to toss with salads, drizzle over pasta, dip pizza crust, YUM!)
  8. Pack the oven-dried tomatoes in glass jars, cover with sunflower oil and store in the fridge for up to 12 weeks or freeze for up to 6 months*).


*Recipe Source – Mario Batali, America Farm to Table 
** If you want to store these in the freezer, make sure you leave enough room at the top of the jar because the oil will expand a little as it freezes.




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