Sun-Dried Tomatoes

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*Note that this recipe has been updated to reflect best practices for drying tomatoes. Do not store tomatoes in oil with raw garlic.


  • Plump, ripe plum tomatoes
  • Kosher salt
  • Spices, such as dried oregano and basil
  • Olive oil (for serving)


  1. Cut tomatoes in half, lengthwise, and then in half again, still lengthwise. Prick sides of tomatoes with fork or knife.
  2. On the cutting board, dab olive oil onto the tomatoes, just enough to cover surface. Sprinkle salt and spice on top.
  3. Cook at 250 degrees for 5-6 hours. They will be shriveled on the edges when they are done. They’ll still be a bit juicier than you might see in stores, but they have SUCH good tomato flavor.
  4. Best practice is to keep the tomatoes in air-tight containers rather than storing them in oil. Drizzle them with oil when you are ready to serve them.
  5. *Do not add fresh garlic, as botulism bacteria may be present.
  6. You can find Info on Sun Dried Tomatoes made outdoors here.