Drying cherry tomatoes in the oven is a simple way to preserve their sweet, tangy flavor for year-round use. With just a few ingredients and minimal effort, you can create delicious sun-dried-style tomatoes perfect for pastas, salads, and snacks.
Key Takeaways
- Choose ripe, firm cherry tomatoes: Look for bright, unblemished tomatoes with a deep color for the best flavor and texture after drying.
- Preheat your oven to 200°F (95°C): Low and slow drying preserves flavor and prevents burning while removing moisture effectively.
- Cut tomatoes in half and season lightly: Halving increases surface area for even drying; a sprinkle of salt, herbs, or olive oil enhances taste.
- Dry for 6–10 hours depending on size: Smaller cherry tomatoes dry faster; check periodically to avoid over-drying.
- Store properly in airtight containers: Keep dried tomatoes in a cool, dark place or freeze for long-term storage to maintain quality.
- Use in cooking or as snacks: Add to pasta, pizza, salads, or enjoy as a healthy, flavorful bite straight from the jar.
- Optional oil packing: Submerge dried tomatoes in olive oil to extend shelf life and infuse the oil with rich tomato flavor.
Quick Answers to Common Questions
Can I dry cherry tomatoes without oil?
Yes, you can dry cherry tomatoes without oil. Simply season with salt and herbs, then dry as usual. Oil is optional and mainly used for flavor and to prevent sticking.
How do I know when the tomatoes are fully dried?
The tomatoes are done when they’re leathery, slightly chewy, and no longer moist. They should not be brittle or crispy, and there should be no visible moisture when squeezed.
Can I use grape tomatoes instead of cherry tomatoes?
Absolutely! Grape tomatoes work just as well. They may dry slightly faster due to their smaller size, so check them after 5–6 hours.
Do I need to peel the tomatoes before drying?
No, peeling is not necessary. The skins soften during drying and add texture. Plus, skipping this step saves time and effort.
Can I dry tomatoes in a toaster oven?
Yes, if your toaster oven can maintain a low temperature (around 200°F). Use a small baking sheet and monitor closely, as toaster ovens can heat unevenly.
📑 Table of Contents
Why Dry Cherry Tomatoes in the Oven?
Cherry tomatoes are bursting with sweet, tangy flavor during peak season, but their short shelf life means you can’t enjoy them year-round—unless you preserve them. One of the easiest and most effective methods is drying them in the oven. Unlike sun-drying, which depends on hot, dry weather, oven drying gives you full control over temperature and timing, making it a reliable option no matter where you live.
Drying concentrates the natural sugars in cherry tomatoes, transforming them into intensely flavorful morsels that add depth to countless dishes. Whether you’re tossing them into a pasta sauce, sprinkling them over a salad, or snacking on them straight from the jar, oven-dried cherry tomatoes are a pantry staple worth making. Plus, the process is simple, requires minimal equipment, and uses ingredients you likely already have at home.
What You’ll Need
Visual guide about How to Dry Cherry Tomatoes in Oven
Image source: thespruceeats.com
Before you begin, gather your supplies. The beauty of this method is its simplicity—no fancy dehydrators or specialty tools required.
Ingredients
- 1–2 pounds of fresh cherry tomatoes (any variety works, but sweet ones like Sweet 100 or Sun Gold are ideal)
- 1–2 tablespoons of olive oil (optional, for flavor and moisture)
- Sea salt or kosher salt (to taste)
- Fresh herbs like thyme, rosemary, or oregano (optional, for added aroma)
- Black pepper or red pepper flakes (optional, for a little kick)
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Sharp knife
- Cutting board
- Small brush (optional, for brushing on oil)
- Airtight containers or glass jars for storage
Having everything ready makes the process smooth and enjoyable. You’ll be amazed at how such a simple recipe can yield such delicious results.
Step-by-Step Guide to Drying Cherry Tomatoes
Now that you’re prepared, let’s walk through the process step by step. This method ensures even drying and maximum flavor retention.
Step 1: Preheat the Oven
Set your oven to 200°F (95°C). This low temperature is key—it gently removes moisture without cooking the tomatoes or burning them. If your oven doesn’t go as low as 200°F, set it to the lowest possible setting (usually 170°F or 180°F) and prop the door open slightly with a wooden spoon to allow moisture to escape.
Step 2: Wash and Prep the Tomatoes
Rinse the cherry tomatoes under cool water and pat them dry with a clean towel. Remove any stems or debris. Then, using a sharp knife, cut each tomato in half lengthwise. This increases the surface area, allowing moisture to evaporate more evenly and quickly.
Step 3: Season the Tomatoes
Place the halved tomatoes cut-side up on a parchment-lined baking sheet. This positioning helps the moisture drain away and prevents sticking. Lightly sprinkle with salt—about ½ teaspoon per pound of tomatoes is a good starting point. You can also add a drizzle of olive oil (about 1 tablespoon per pound) to enhance flavor and prevent sticking. For extra aroma, scatter fresh herbs like thyme or rosemary over the tomatoes, or add a pinch of black pepper or red pepper flakes for heat.
Step 4: Arrange in a Single Layer
Make sure the tomatoes are spaced evenly on the baking sheet, with no overlapping. This ensures consistent airflow and even drying. If you’re drying a large batch, use multiple baking sheets or work in batches.
Step 5: Dry in the Oven
Place the baking sheet in the preheated oven and let the tomatoes dry for 6 to 10 hours. The exact time depends on the size of the tomatoes and your oven’s efficiency. Smaller cherry tomatoes may be done in 6 hours, while larger ones could take up to 10. Check them every couple of hours after the first 4 hours. They’re ready when they’re leathery and slightly chewy, with no visible moisture. They shouldn’t be brittle or crispy—just dry enough to store without spoiling.
Step 6: Cool and Test
Once done, turn off the oven and let the tomatoes cool completely on the baking sheet. This helps them finish drying and prevents condensation when stored. Test one by squeezing it gently—it should feel firm but pliable, not wet or squishy.
Tips for Perfect Oven-Dried Cherry Tomatoes
Even with a straightforward process, a few insider tips can make your dried tomatoes even better.
Use a Fan-Assisted Oven
If your oven has a convection setting, use it. The circulating air speeds up drying and promotes even results. Just keep an eye on the tomatoes, as they may dry faster.
Rotate the Pan
Ovens often have hot spots. Rotate the baking sheet 180 degrees halfway through drying to ensure all tomatoes dry evenly.
Don’t Overcrowd
Even if you’re in a hurry, avoid piling tomatoes on the sheet. Overcrowding traps moisture and leads to uneven drying or spoilage.
Experiment with Flavors
Try different seasonings—garlic powder, balsamic vinegar drizzle, or smoked paprika can add exciting twists. Just remember that strong flavors intensify during drying, so use them sparingly.
Check for Doneness
Under-dried tomatoes can mold during storage, while over-dried ones become tough. Aim for a texture similar to store-bought sun-dried tomatoes—chewy but not crunchy.
How to Store Dried Cherry Tomatoes
Proper storage is crucial to keep your dried tomatoes fresh and flavorful.
Room Temperature Storage
If you plan to use the tomatoes within 2–3 weeks, store them in an airtight container in a cool, dark pantry. Make sure they’re completely dry before sealing to prevent mold.
Refrigeration
For longer storage (up to 2–3 months), keep them in the refrigerator. Place them in a glass jar or airtight container. The cool temperature slows down any residual moisture activity.
Freezing
For the longest shelf life (up to 12 months), freeze the dried tomatoes. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. This prevents clumping and makes it easy to grab small portions.
Oil Packing (Optional)
For a gourmet touch, pack the cooled dried tomatoes in a clean glass jar and cover them completely with olive oil. Add a sprig of fresh herbs or a clove of garlic for extra flavor. Store in the refrigerator and use within 2–3 months. The oil will absorb the tomato flavor, creating a delicious infused oil perfect for drizzling.
Creative Ways to Use Oven-Dried Cherry Tomatoes
Once you’ve made your batch, the culinary possibilities are endless.
In Pasta Dishes
Toss them into your favorite pasta with garlic, olive oil, and fresh basil. They add a rich, sweet-tart depth that elevates simple sauces.
On Pizza
Scatter them over homemade pizza along with mozzarella, arugula, and a balsamic glaze for a restaurant-quality meal.
In Salads
Chop them and mix into grain bowls, Greek salads, or caprese salads. Their concentrated flavor means a little goes a long way.
As a Snack
Enjoy them straight from the jar as a healthy, flavorful snack. They’re low in calories and high in umami.
In Sandwiches and Wraps
Add a few to sandwiches, paninis, or wraps for a burst of flavor and moisture.
In Homemade Sauces and Dips
Blend them into marinara sauce, hummus, or tapenade for an extra layer of richness.
Conclusion
Drying cherry tomatoes in the oven is a simple, rewarding way to preserve summer’s bounty and enjoy vibrant flavor all year long. With just a few ingredients and a little patience, you can create a pantry staple that enhances everything from weeknight dinners to gourmet meals. Whether you store them dry, in oil, or freeze them for later, oven-dried cherry tomatoes are a versatile, delicious addition to your cooking repertoire. So next time you’re at the farmers’ market with a basket full of ripe cherry tomatoes, remember—this easy drying method is your ticket to savoring that sunshine flavor, even in the dead of winter.
Frequently Asked Questions
How long do oven-dried cherry tomatoes last?
When stored properly in an airtight container in a cool, dark place, they last 2–3 weeks. In the refrigerator, they keep for 2–3 months, and frozen, they can last up to 12 months.
Can I dry tomatoes at a higher temperature to speed up the process?
It’s not recommended. High heat can cook the tomatoes instead of drying them, leading to uneven results and loss of flavor. Low and slow is the best approach.
Do dried cherry tomatoes need to be refrigerated?
If stored dry at room temperature, refrigeration isn’t necessary for short-term use (2–3 weeks). For longer storage or if packed in oil, refrigeration is required.
Can I use dried cherry tomatoes in soups?
Yes! Chop them and add them to soups or stews during the last 10 minutes of cooking. They’ll rehydrate slightly and infuse the dish with rich tomato flavor.
Are oven-dried cherry tomatoes healthy?
Yes, they’re low in calories and retain most of their nutrients, including lycopene, which is enhanced through drying. They’re a healthy, flavorful addition to meals.
What’s the difference between oven-dried and sun-dried tomatoes?
Sun-dried tomatoes are dried naturally under the sun, often in warmer climates, while oven-dried tomatoes are made using a low-temperature oven. The flavor is very similar, but oven-drying offers more control and convenience.
