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 

  • 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.

Special tip for oven dried tomatoes

Set Roma and slicing tomatoes in the oven at night, just before going to bed. Check them first thing in the morning. (Cherry tomatoes take less time to dry in the oven and may be too brittle if left in the oven overnight.) Allow time the next day to monitor tomatoes in case they need to dry longer than 8-12 hours in the oven.

Get more tips on our Drying Tomatoes Pinterest board.

More about drying tomatoes 

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How to rehydrate dried tomatoes ... 

Storing dried tomatoes in the pantry, refrigerator, freezer ...

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