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Make Homemade Sun-Dried Cherry Tomatoes in the oven with this easy garden-to-table recipe! Perfect for preserving garden tomatoes and adding rich flavor to meals.

a jar of sun-dried cherry tomatoes in olive oil surrounded by fresh cherry tomatoes, a little jar of olive oil, and a small bowl of salt and herbs.

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I absolutely LOVE sun-dried tomatoes! 😍 I wanted to try making my own last summer but I never got around to it. So this year I set my mind to it, did it, and OMG they’re sooo good! They rank right up there with these Homemade Refrigerator Sweet Pickles made from my garden cucumbers.

Every year, my garden seems to burst with more and more of these juicy little gems than I can possibly eat fresh. While my kids love snacking on them straight off the vine and I love tossing them into salads, one of my new favorite ways to enjoy them is by making sun-dried cherry tomatoes in the oven. They’re so snackable, sweet like candy!

close up of sun-dried cherry tomatoes in a jar with olive oil.

Drying cherry tomatoes in the oven transforms them into sweet, concentrated flavor bombs that are perfect for tossing into pasta, sprinkling on salads, or layering onto sandwiches and pizzas. It’s my new go-to way to preserve that summer harvest so I can enjoy it well into the cooler months.

And the best part? You don’t need a dehydrator or days of hot sunshine — just a low oven temp and about 6 hours of patience 😉.

overhead of sun-dried cherry tomatoes on a plate with fresh cherry tomatoes around it.

Why You’ll Love This Recipe

Perfect for garden harvests. A delicious way to use up a big batch of cherry tomatoes.

Simple and versatile. Just a handful of ingredients and many ways to enjoy them.

Freezer-friendly. You can make a big batch and save some for later!

Naturally gluten-free + vegan. Wholesome and plant-based!

Garden-to-table goodness. There’s nothing more satisfying than turning homegrown produce into something that lasts beyond the season. These oven-dried cherry tomatoes are proof that with just a little time and an oven, you can capture the essence of summer and enjoy it all year long.

Ingredients You’ll Need

Cherry Tomatoes. Fresh, juicy cherry tomatoes are the star of this recipe, naturally sweet and perfect for drying.

close up of cherry tomatoes in a colander.

Olive Oil. A light drizzle of olive oil enhances the tomatoes’ richness while cooking, and when stored in olive oil, it helps preserve them for longer storage.

Garlic Salt. Adds a savory, garlicky depth that balances the tomatoes’ sweetness with just the right touch of seasoning.

Dried Basil. Infuses the tomatoes with classic Italian-inspired flavor, complementing their natural freshness.

Dried Oregano. Brings a warm, earthy note that enhances the taste of these oven-dried, sun-dried tomatoes.

How To Make Sun-Dried Cherry Tomatoes In the Oven

Preheat the oven to 200°F (90°C). You’ll want it low and slow — we’re drying, not roasting. Prepare your tomatoes by washing and drying them thoroughly.

freshly picked cherry tomatoes in a colander.

Slice each tomato in half lengthwise. Place them cut-side up on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with garlic salt, dried basil and dried oregano.

sliced cherry tomatoes on a parchment lined baking sheet drizzled with olive oil, sprinkled with salt and dried herbs.

Dry in the oven for 6-8 hours, checking after 3-4 hours. The time it takes to dry the cherry tomatoes depends on their size. Larger tomatoes will take longer. When they are done, they should look wrinkled and leathery but still slightly pliable — not completely crisp, yet not squishy.

dried cherry tomatoes on a baking sheet after cookiing.

Let them cool completely before storing. Keep them in an airtight container in the fridge for up to 1 week, or cover them with olive oil for longer storage (2–3 weeks). You can also freeze them to enjoy later (read freezing instructions below 👇🏻).

Ways to Use Sun-Dried Cherry Tomatoes

These little flavor-packed beauties are so versatile! Try them tossed with pasta in olive oil, and fresh basil for a quick dinner. Mix into grain bowls for a pop of sweetness. Sprinkle on salads or roasted veggies. Layer on sandwiches, bruschetta, or vegan pizzas. Blended into dips, sauces, pesto, or even hummus. Or just snack on them straight from the jar!

Recipes Using Sun-Dried Tomatoes

Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes

This savory Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes features butter beans and lentils combined with a homemade, nut-free and vegan spinach pesto and sun-dried tomatoes. Pesto legumes can be served as a delicious nourishing appetizer with crackers or flatbread or served as a full meal with toast or gluten-free naan!

Make This Recipe

Mediterranean Pesto Collard Wraps

Quinoa gets tossed with roasted zucchini and eggplant, kalamata olives, and sundried tomatoes, then wrapped in a collard green with hazelnut pesto and dates for a delicious, filling, healthy meal.

Make This Recipe

FAQ’s

How long do oven-dried cherry tomatoes last?

When stored in an airtight container in the refrigerator, oven-dried cherry tomatoes last about 1 week. For longer storage, cover them in olive oil and refrigerate for 2–3 weeks, or freeze them for several months.

Do you need to peel cherry tomatoes before drying?

No, there’s no need to peel cherry tomatoes before oven-drying. The skins help hold their shape and lock in flavor as they dry.

What can I use sun-dried cherry tomatoes for?

They’re delicious in pasta, salads, grain bowls, sandwiches, pizzas, dips, or as a topping for roasted vegetables. Their sweet, tangy flavor adds depth to almost any dish.

Are oven-dried cherry tomatoes the same as sun-dried tomatoes?

They taste very similar! Oven-dried tomatoes are simply a quicker, more convenient version made indoors. Sun-dried tomatoes are dried naturally in the sun, while oven-dried are made using low, consistent heat.

Can I freeze these sun-dried tomatoes?

Yep! 👍🏻 You’ll want to freeze oven-dried cherry tomatoes before submerging in oil. Oil + freezing don’t mix well. Olive oil hardens in the freezer, making the texture unpleasant and tricky to thaw.

Best method for freezing. Freeze the dried tomatoes by spreading them in a single layer on a baking sheet, freeze, and then transfer them to a freezer bag or airtight container once solid. This way, they don’t stick together.

After thawing. You can drizzle them with olive oil or pack them in oil with herbs, if you’d like, to extended fridge life.

Can I leave the dried herbs off?

Yes! If you want to omit the dried basil and oregano you may. I would still drizzle with olive oil and sprinkle with garlic salt or regular table/Himalayan salt to help bring out the sweetness.

Why Did The Oil Harden & Can I Still Enjoy These Tomatoes?

Olive oil is a liquid at room temperature but solidifies at cooler temperatures, so it’s 100% normal for this to happen, and the tomatoes are still edible.

To make the oil liquid again, simply leave the jar on your kitchen counter and bring it to room temperature for a while before you use them.
You can also place the jar in a bowl of warm water to speed up the process if you don’t have time to wait.

If you give these Homemade Sun-Dried Cherry Tomatoes a try, leave a comment down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐ rating so that others can discover an easy way to preserve those garden tomatoes! Tag me on Instagram, Facebook, or Pinterest if you make them!