Oven-dried cherry tomatoes

Since there is no such thing as too many fresh cherry tomatoes, I’ve gotten creative on how to use them: By themselves, in salads, with cottage cheese, with shrimp over polenta, with pork tenderloin over polenta, in frittatas, with pesto gouda, crackers and red wine …

Despite eating them three times a day, I had a lot of cherry tomatoes left to consume. Here’s a new way to preserve them: Oven dried.

Here’s how they look, before and after:

Before: Fresh cherry tomatoes.

After: Dried cherry tomatoes.

There are a lot of versions of this online. Here’s how I did it.

Oven-dried Cherry Tomatoes


  • 4-6 cups cherry tomatoes
  • 2 teaspoons kosher salt


  1. Preheat oven to 200 degrees. Line a large baking sheet with foil.
  2. Cut tomatoes in half and arrange side-by-side on baking sheet. Sprinkle with salt.
  3. Bake in the oven for 3 hours (avoid opening the door repeatedly). Turn off oven and let sit until cool.
  4. Store them in a sealed bag in the fridge. Serve on salads, pizza or pasta.

Pesto pizza with oven-dried tomatoes.


2 responses to “Oven-dried cherry tomatoes

  1. Lovely. I’ve put up a lot of frozen roasted cherry tomatoes in the past, but never dried them. If mine ever ripen (and that is becoming a big IF at this point), perhaps I’ll give it a go.

  2. My first thought as I began reading was, “On Pizza!” I got to the picture on the bottom, and now I’m really hungry! 😉

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