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How to Make Sun Dried Tomatoes

How to Make Sun Dried Tomatoes

Ok so technically these are oven dried tomatoes but sun dried just sounds so much cooler!  (You actually can dry them in the sun but it takes 1-2 full days vs. just a couple hours in the oven).  Regardless of which method you choose, this is an easy and delicious way to use extra tomatoes from your garden.  Baking and salting really concentrate the tomato flavor and result in tasty little nibbles that add a great pop of tomato flavor to many dishes.  Yum!

Oven Dried Tomatoes


  • Cherry tomatoes (as many as you have)
  • Salt (1-2 teaspoons per pint of tomatoes)


  • Preheat your oven to 200 and line a baking sheet with aluminum foil.
  • Cut the tomatoes in half lengthwise and spread them on your baking sheet cut side up.  Squeeze them together so that they’re barely touching (try not to let  them overlap or they won’t dry properly).
  • Sprinkle generously with salt – for every pint of tomatoes I recommend 1-2 teaspoons of salt.
  • Bake for 2-3 hours until they have shrunk to about 2/3’s their original size.
  • These tomatoes tomatoes will stay fresh for about a week in the fridge or several months in the freezer.

Notes: If you want to make true sun dried tomatoes, choose a clear sunny day and place your tray(s) outside in direct sunlight.  Put them out in the morning as they’ll take an entire day, maybe two, to dry.  Check the tomatoes periodically and move the tray whenever it becomes shaded.  If they haven’t dried completely by the end of day 1, take the tray(s) inside for the night and repeat again the next day.

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