Homemade Oven Sun Dried Tomatoes

When we hear the term sun-dried tomatoes, we think of Italian tomatoes dried under a Mediterranean sun. But I think it is just a term for this tasty product even if we dry it in the oven. I have tried store bought sun dried tomatoes but believe me they are not as tasty as home made ones. Home made dried tomatoes are full of flavour and taste.

It is difficult to make sun dried tomatoes at home because :

1- some of us have not enough sunny days

2- or we do not have access s to outdoor spaces like a balcony or a roof.

But we can use oven to dry them. For making dried tomatoes we need ripe tomatoes but not over ripe. From 2 kg of tomatoes we can get about 200g dried tomatoes.

Homemade Oven Sun Dried Tomatoes

Total Time6 hrs
Course: Side Dish
Keyword: sun dried tomatoes, oven sun dried tomatoes, tomatoes, olive oil, garlic,
Servings: 4
Author: Rozina Dinaa
Cost: £3


  • Cloves of garlic


  • preheat the oven to 175 C degree. Line the baking tray with parchment paper or spray it with vegetable oil and set aside.
    Wash the tomatoes under cool water. Cut tomatoes in half lengthwise.
  • Place tomato inside the baking tray and sprinkle with salt to taste.
  • Place the tray inside the oven. Let them dry and take leathery texture. Depending
    on size of tomatoes and oven it can take from 6 to 8 hours or so. Time to time keep your eye on it to prevented from burning.
  • Once they are done, remove from the oven and let them cool.
    How to use sun dried tomatoes:
    – You can eat dried tomatoes right now and use it in your favourite recipes such as soup,
    stew, pasta, salad, pizza
    – You can store them dry in an airtight container and refrigerate up to 5-6 months
    – Or make sun dried tomatoes in olive oil and flavouring with herbs such as oregano,
    rosemary, garlic and spices.
  • For making sun dried tomatoes in olive oil, slice 2-3 cloves of garlic and place at the
    bottom of jar, add some oregano or any herb you like, layer it with several dried tomatoes. Repeat the process and finally fill the jar with extra virgin olive oil and store it for 1 week in order to infuse the flavours together.

Author: rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

2 thoughts

    1. I used to buy too but when i made them at home just sooooo big difference between difference between taste.

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