Go Back

Oven Dried Cherry Tomatoes

If you love traditional sundried tomatoes, try drying cherry tomatoes in your oven. The result is intensely-flavored little red nuggets that may be used as a pizza or salad topping or in the same manner as standard sun-dried tomatoes.


  • 35 cherry tomatoes about, 2 to 3 pints
  • 1 to 2 tablespoons salt


  1. Preheat oven to 200 degrees F. (93 degrees C.)
  2. Line a large baking sheet with aluminum foil. Cut the tomatoes in half horizontally and arrange them cut side up on the baking sheet, touching each other.
  3. They will shrink to about three-quarters of their original size. Sprinkle well with salt. Bake in the center of the oven for 2 to 3 hours. Serve hot, at room temperature, or cold.

Recipe Notes

note: These cherry tomato halves shrink to about three-fourths their original size, become a deep red in color, and have an intense real-tomato taste. They are a much brighter red than commercial sundried tomatoes and are an excellent accompaniment to meats. They can be used as a flavorful topping for pizza, in a salad, or simply as a flavorful color accent to a dish.