• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She Loves Biscotti
  • Home
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Maria
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » How to » Sun dried Cherry Tomatoes: An easy DIY recipe

    Sun dried Cherry Tomatoes: An easy DIY recipe

    August 16, 2018 , Updated October 14, 2023 Maria 30 Comments

    • Facebook
    • Reddit
    • Flipboard
    Jump to Recipe
    Dried Cherry Tomatoes next to freshly picked cherry tomatoes.

    Wondering what to do with an overabundance of cherry tomatoes? Make this easy recipe for Sun Dried Cherry Tomatoes and you’ll be enjoying them throughout the year.

    Scattered oven dried cherry tomatoes surround a mason jar filled with more dehydrated cherry tomatoes.
    Dried Cherry Tomatoes

    This post was originally published on September 28, 2014 and republished on August 16, 2018 with updated content and photos.

    It’s that time of the year!

    The time of year when everyone that has a vegetable garden will tell you, there are too many tomatoes!

    Well, if that’s you, you’ve come to the right place because today, we are going to make sun dried cherry tomatoes. In actual fact, they will be oven dried.

    This year, I also had an abundance of both this tiny tomato variety and my Roma tomatoes. I like to raw pack the whole Roma tomatoes and use them in hearty winter stews and soups.

    The cherry tomatoes are a great addition in any salad. Two of my favorite summer salads are this  Arugula Cherry Tomato Salad and this Italian Potato Salad (made without any mayonnaise).

    Naturally, there is always the alternative of just popping them in your mouth and eating them raw. With every single bite, you quickly realize how addictive they are and how hard it is to resist nature’s sweetness in the shape of these bright cherry tomatoes.

    Sweet cherry tomatoes growing on a vine.

    These round and bite sized tomatoes are usually available from June to September. They can be found in different colors including red, orange, yellow and even black.

    Nutrition Note: As a dietitian, I can tell you that they are an excellent source of vitamins A and C and a very good source of potassium. They are also great sources of antioxidants like lycopene. They are also considered a great food to snack on as 7 cherry tomatoes will provide only 15 calories.

    As we are fast approaching fall, I thought of preserving this incredible fruit by making dried cherry tomatoes (sorry guys, in the “is the tomato a fruit or a vegetable” debate, I choose fruit). You might be surprised to learn that dehydrating cherry tomatoes is a simple process when using the oven.

    Let me show you how it’s done…

    A close up shot of sun dried cherry tomatoes. In the background, fresh cherry tomatoes can be seen.

    Instructions

    Although this procedure is specific to cherry tomatoes, the truth is that you can oven dry any tomato.

    Expect the times to be different as the larger tomatoes will require more time to dehydrate. Nevertheless, the technique is very easy as the oven does all the work.

    Let me explain.

    A series of process shots showing the different texture and color of the cherry tomato as it goes through the drying process.

    The whole process begins by heating the oven to 200° F. Depending on how many cherry tomatoes you are planning to dry, position your oven rack to the upper-middle and lower-middle positions. For this recipe, we will only be using 2 pints, which is about 4 cups, so I will place my oven rack in the center.

    You also need to place a sheet of parchment paper on a large cookie sheet and set it aside.

    Now we need to rinse and dry the cherry tomatoes with a tea towel. The next step is to cut them in half and place them in a bowl where they will be seasoned with dried herbs, salt and pepper.

    Place them in a single layer, cut side up, on the parchment-lined baking sheet. Make sure they are not touching each other because they will definitely stick together as they begin to dry out.

    You might be surprised to see that drying cherry tomatoes in the oven will shrink them to half their size. But what they lack in size, they more than makeup for in taste.

    At the 2-hour mark, check to see how the cherry tomatoes are coming along. Depending on your oven and the original moisture of your cherry tomatoes, the total amount of time they spend in the oven may vary.

    Keep checking them every ten minutes or so until the moisture has completely evaporated. The texture should be rubbery and not crisp. The taste should be chewy and the color should turn a deep, vibrant red.

    A pile of sun dried cherry tomatoes.

    Once they are done, allow them to completely cool down.

    If not using right away, here is how you can store them:

    • Place the dehydrated cherry tomatoes on a baking sheet that fits in your freezer. Since we don’t want clumps of dried tomatoes sticking together, make sure they do not touch each other when placing them on the parchment paper. Individually frozen dehydrated cherry tomatoes will allow you the flexibility to thaw them out individually based on your specific needs;
    • Place the baking sheet in your freezer for about 2-3 hours;
    • Transfer to a plastic bag and use a sealer to remove the air or use the straw method.

    Can be kept in the freezer for up to one year.

    If using right away or thawed from the freezer, here is how you can use them:

    • Soak the dried cherry tomatoes in a dish with wine, broth, or water;
    • Allow one hour for the tomatoes to soften;
    • Remove the tomatoes, and use them in your favorite recipes;
    • Reserve the broth to add the soups and stir-fries.

    Who would have guessed that this little round ball, when bitten into would produce such a refreshing burst of sweetness.  It’s almost impossible to believe but once sun-dried, the sweetness is intensified.

    The sun-dried tomato will enhance the flavors in any recipe. Here are some examples:

    • omelets, frittatas and Crustless Quiche;
    • pastas;
    • toppings for pizza;
    • bruschetta;
    • soups

    … and so much more!

    Sun dried cherry tomatoes spilling out of an open jar.

    Recipe origins

    Well, I guess you would have to go back in time for this one. I mean really back in time, when Italians living in the south of Italy would use their rooftops to dry out the tomatoes.

    And as for the recipe, well, it is more of a procedure than it is a recipe. I have my mom to thank for this one. They were a weekly occurrence during my childhood.

    As cooler temperatures are quickly approaching, capture some of nature’s sweetness by making sun-dried cherry tomatoes. Easy, economical and convenient.

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria

    ★★★★★ If you have made this recipe for oven dried cherry tomatoes, I would love to hear about it in the comments below and be sure to rate the recipe!

     

    A mason jar filled with dehydrated tomatoes surrounded with fresh cherry tomatoes and oregano.

    Recipe

    Dried cherry tomatoes in a Mason jar.

    Sun dried cherry tomatoes

    As cooler temperatures are quickly approaching, capture some of nature's sweetness by making sun dried cherry tomatoes. Easy, economical and convenient.
    5 from 9 votes
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer
    Cuisine: Italian
    Prep Time: 20 minutes minutes
    Cook Time: 3 hours hours
    Total Time: 3 hours hours 20 minutes minutes
    Servings: 2 cups
    Calories: 197kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    WANT TO SAVE THIS RECIPE?

    Enter you email below and I'll send the link to your inbox.
    PLUS, be the first to get newly published recipes!

    Ingredients

    • 4 cups cherry tomatoes or as many as you like
    • ½-¾ teaspoon thyme dried
    • ½-¾ teaspoon oregano dried
    • salt and pepper to taste

    Instructions

    • Preheat to 200° F (90°C ). Position rack in the center of oven.
    • Line baking sheet with parchment paper.
    • Rinse and dry tomatoes.
    • Cut in half and place in mixing bowl.
    • Season the tomatoes with herbs, salt and pepper.
    • Toss together.
    • Place cut side up, not touching each other, on the baking sheet.
    • Bake for 3 - 4 hours. See note(1).
    • Remove from oven and cool to room temperature.
    • Once cooled place in freezer.
    • Once frozen, can be placed in a plastic bag and kept in freezer until ready to use. See note (2).
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Notes

    (1) Amount of time needed to dry the tomatoes depends on the water content of the tomatoes. Tomatoes are done when they obtain a deep red colour and feel rubbery.
    (2) When ready to use, soak tomatoes in water or wine in order to rehydrate. Be sure to drain before adding them to salads, omelettes, frittatas, etc...Alternately, you can soak in olive oil, garlic and herbs. Keep refrigerated for up to 4 days. Great with pasta or in a sandwich.
    Calories for serving size is calculated for the entire yield of 2 cups.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
     

    Nutrition

    Serving: 1serving | Calories: 197kcal | Carbohydrates: 44g | Protein: 10g | Fat: 1g | Sodium: 106mg | Potassium: 2189mg | Fiber: 10g | Sugar: 23g | Vitamin A: 5010IU | Vitamin C: 215.7mg | Calcium: 264mg | Iron: 10.1mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!

     

     

     

     

     

     

    WANT TO SAVE THIS RECIPE?

    Enter you email below and I'll send the link to your inbox.
    PLUS, be the first to get newly published recipes!

    • Facebook
    • Reddit
    • Flipboard

    Filed Under: How to

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Ashtin

      September 22, 2023 at 1:30 pm

      5 stars
      My cherry tomato plant is usually dumping at least a pound of fruit on me every week by the end of August, so this is a fantastic way to use them up and keep some of that freshness around through a long Ohio winter. I must be growing some ridiculously juicy tomatoes, though, because mine have consistently taken around five hours to dry out and lose all of their moisture.

      Reply
      • Maria

        September 23, 2023 at 9:34 am

        Thanks for shairng Ashtin. You make a good point… the variety of cherry tomatoes, weather, etc… can affect the “water content.” Enjoy your tomatoes!

        Reply
    2. Antonietta Di Marco

      September 27, 2022 at 2:47 pm

      My comfort food recipes.
      Thank you, Maria, for sharing!

      Reply
      • Maria

        September 28, 2022 at 10:11 pm

        My pleasure Antonietta! Thanks for stopping by ♥

        Reply
    3. Celeste Johnson

      August 20, 2020 at 1:30 am

      5 stars
      Super easy & delicious results. Will make again!

      Reply
      • Maria

        August 20, 2020 at 9:07 pm

        Thanks for sharing Celeste!

        Reply
    4. Louise

      August 16, 2020 at 12:23 pm

      can I store them in a glass jar. I truly love your recipes.

      Reply
      • Maria

        August 17, 2020 at 10:05 pm

        Thanks so much Louise. It really depends on how long you want to keep them. They can be kept in a glass jar in the fridge for up to a week. Enjoy!

        Reply
    5. Kathie

      July 11, 2020 at 1:16 pm

      5 stars
      Thank you for sharing this wonderful, easy recipe. I have a garden full of sun gold tomatoes and will be making this recipe again!

      Reply
      • Maria

        July 12, 2020 at 12:30 pm

        Fantastic Kathie! Enjoy!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

    More about me →

    Subscribe and Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube

    RHUBARB RECIPES

    • Sliced rhubarb cake on a wooden board.
      Easy Rhubarb Coffee Cake Recipe with Buttermilk
    • A pile of rhubarb muffins.
      Rhubarb Muffins with Buttermilk
    • Strawberry rhubarb compote in a white dish.
      Strawberry Rhubarb Compote Recipe
    • Fresh rhubarb cut into pieces on a wooden board.
      How to Freeze Rhubarb: A Step-by-Step Guide
    Banner of sites featuring She Loves Biscotti including Buzzfeed, Huffpost, etc.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 She Loves Biscotti INC

    Copyright © 2025

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. Read moreOkNo