Oven-Dried Tomatoes

oven dried tomatoes
Photo: Mike Krautter

Whether you eat them as is, or pack them in an herbed oil, these tomatoes are flavorful and versatile. Try them with salads, pastas, or toasted bread.


  • 24 cherry tomatoes

  • 8 to 10 plum tomatoes, cut in half

  • 8 to 10 yellow, orange, red, or green tomatoes, cut into 1/4-inch-thick or thicker slices

  • 1 tablespoon sugar

  • Herbs, such as basil, oregano, or rosemary, to taste

  • Salt and freshly ground black pepper


  1. Preheat oven to 250 degrees. Line a pan with parchment; for thinnest chips, use a Silpat baking mat. Arrange tomatoes, cut sides up, on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar and herbs; season with salt and pepper.

  2. Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Transfer to a wire rack to cool completely. Store in an airtight container, refrigerated, up to 3 days, or frozen, for up to 6 weeks.

Cook's Notes

You can oven-dry any tomato variety; each of the quantities given generally fills 1 baking pan.


Lemon zest, thyme, rosemary, red-pepper flakes, or cayenne can also be sprinkled onto the tomatoes.

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