Oven Dried Tomatoes: Step-By-Step Directions to Make Your Own

Oven dried tomatoes are an easy way to use extras from the garden, plus they’re a tasty way to preserve some of summer’s bounty!

Advantages to drying tomatoes in the oven

No need for sunny weather
Ability to control oven temperature

Disadvantages to drying tomatoes in the oven

Drying tomatoes can take up to 16-24 hours per batch
Drying tomatoes heats up the kitchen
Drying tomatoes makes the oven unavailable for an extended period
Drying tomatoes in the oven doesn’t allow for best air circulation, so fruit can dry unevenly when oven temperature is too high or when a slotted tray is not used

Oven dried tomatoes: how to do it

Use tomatoes of uniform size for most even results.

Preheat oven to 200ºF or lowest setting.
Wash and dry tomatoes.
Remove skins (optional). With a knife, cut an X on the bottom of the tomato, just deep enough to penetrate the skin. Drop tomato into boiling water. Blanch for 20-30 seconds. Use a slotted spoon to remove tomato from boiling water. Immerse tomato in ice water. Use knife to remove tomato core. Skin will slip off.
Core tomatoes (whether skinned or not). Remove tomato ends.
Cut tomatoes.
Roma tomatoes: cut in half
Cherry tomatoes: cut in half
Slicing tomatoes: cut into ¼” slices
Seed tomatoes (optional). With a spoon or your finger, scoop seeds from tomato, leaving pulp. Blot extra juice on tomatoes with a paper towel.
Place tomatoes on a cake rack or other slotted tray to allow air circulation. If you dry them in the oven on a cookie sheet or baking tray with no slots, they will not dry evenly. A convection oven works well because the fan moves the air around tomatoes. Do not let tomatoes touch each other.
Cherry tomatoes: place cut side down
Roma and sliced tomatoes: place cut side up
Sprinkle tomatoes with salt, garlic powder, or fresh herbs (as desired).
Bake uncovered. Smaller tomatoes will dry faster than larger ones.
Cherry tomatoes: bake 3-4 hours
Roma tomatoes: bake 4-8 hours
Slicing tomatoes: bake 8-12 hours or longer, depending on size and water content
Check tomatoes regularly for doneness. If drying more than one tray of tomatoes at a time, rotate them every 2-3 hours so they can dry evenly. Dried tomatoes will be reduced in size, shriveled and leathery, but not tacky. Edges are mostly carmelized and crisp on the edges. Don’t over-dry tomatoes.
Remove tomatoes from the oven and allow them to cool thoroughly. Pack tightly in freezer bags, vacuum sealed bags, plastic containers, or jars.