Sun-dried Tomatoes I

Sun-dried Tomatoes I


"Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator."


servings 10 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
  3. Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.
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  1. 106 Ratings


HOW TO STORE: put the dried tomatoes in jars and then fill up with olive oil just to cover. This is where you can get creative and use infused oil or put some garlic cloves, basil, capers, rosem...

Commercially packed sun-dried tomatoes in oil (or olives in oil) should keep indefinitely, as long as you use clean utensils to fish them out of the jar. Home-made dried tomatoes should never be...

I work on a small organic farm and take home bushels of unsold tomatoes in the summer. I have been using this recipe on a weekly basis and actually sell them at markets. Customers go wild! Pack ...

HOW TO STORE: I put mine in a good zip lock freezer bag or if I have a lot I vacuum pack them and freeze. When I need them I just pull out what I need. If they are used in rice or coucous I put ...

Make sure you don't do what I did & NOT use a non-stick pan, either that or lightly oil the pan prior to baking... took all day & WOWSA, so delish. Other than the scraping off of the pan, they ...

I got great results with a combination of Roma and smaller, 8 oz. round tomatoes. My cookie sheets don't have a non-stick coating, so I used parchment paper which worked well. Smaller pieces w...

This worked great! I used just the tomatos and cooking spray and cooked them for about 7 hours. They are awesome and great on salads!

this worked really good, i did them in small batches and put them in pretty jars for my mom and grandma for mothers day, they loved them! before i put them in the oven i drizzled them with olive...

I'd love to use this recipe but am wondering how long these will last in the 'frige or if anyone has any other ideas. Thanks!!!