If you’ve ever wanted the rich, concentrated flavor of sun-dried tomatoes without waiting for the sun, this easy oven-dried tomato recipe is for you. Made with fresh Roma tomatoes, avocado oil, garlic salt, and pepper, these tomatoes become sweet, savory, and perfectly tender after a slow bake in the oven.
They’re one of my favorite ways to preserve fresh tomatoes and add incredible flavor to everyday meals. Toss them into pasta, pile them onto sourdough sandwiches, stir them into eggs, or enjoy them straight from the fridge!
Why You’ll Love This Recipe
- Made with just 4 simple ingredients
- Naturally gluten-free and dairy-free
- Packed with rich, concentrated tomato flavor
- Perfect for meal prep
- Easy to customize with your favorite herbs
- Great for pasta, pizza, sandwiches, salads, and more
Ingredients
- 2 pounds Roma tomatoes
- 1 tablespoon organic avocado oil
- 1 teaspoon garlic salt (or to taste)
- ½ teaspoon freshly cracked black pepper
Instructions
1. Preheat the oven.
Preheat your oven to 225°F.
2. Prepare the tomatoes.
Wash and dry the Roma tomatoes. Slice each tomato in half, then cut into strips before chopping into bite-sized pieces, about ½ inch each.
3. Season.
Place the tomatoes in a bowl and toss with the avocado oil, garlic salt, and black pepper until evenly coated.
4. Arrange.
Spread the tomatoes in a single layer in a glass baking dish or on a baking sheet. Try not to overcrowd them so the moisture can evaporate while they bake.
5. Bake low and slow.
Bake for 2½ to 4 hours, stirring once or twice during baking. (This will depend on how many you are making, but I find that around 3 hours is PERFECT for tomatoes that I am going to blend into a homemade pasta sauce!)
The tomatoes are finished when they are:
- Slightly wrinkled
- Deep red in color
- Tender with very little moisture remaining
- Not completely crispy
Because every oven is different, begin checking them around the 2½-hour mark, especially if your tomatoes are cut into smaller pieces.
6. Cool.
Allow the tomatoes to cool completely before storing.
Storage
Store in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze for up to 6 months.
Ways to Use Oven-Dried Tomatoes
These tomatoes add so much flavor to everyday meals!
Try them in:
- Creamy pasta dishes
- Homemade sourdough sandwiches
- Salads
- Pizza
- Scrambled eggs or omelets
- Pasta salad
- Charcuterie boards
- Homemade focaccia
- Grain bowls
Tips for Success
- Roma tomatoes work best because they contain less water than slicing tomatoes.
- Keep the tomato pieces roughly the same size so they bake evenly.
- Don’t overcrowd the pan—space helps them dry instead of steam.
- Baking time will vary depending on the size of your tomato pieces and how juicy they are.
- If you’d like even more flavor, sprinkle with Italian seasoning or dried basil before baking.
Frequently Asked Questions
Are oven-dried tomatoes the same as sun-dried tomatoes?
Not exactly, but they’re very similar! Oven-dried tomatoes have the same concentrated, sweet tomato flavor as traditional sun-dried tomatoes, but they’re much quicker and easier to make at home.
Can I use olive oil instead of avocado oil?
Absolutely! Extra virgin olive oil is another great option and adds a delicious flavor.
Do I have to remove the seeds?
No. Roma tomatoes naturally have fewer seeds, so you can leave them in. Removing some of the seeds will help the tomatoes dry a little faster, but it’s completely optional.
Can I make these ahead of time?
Yes! They store beautifully in the refrigerator, making them perfect for meal prep throughout the week.
From My Farmhouse Kitchen
There’s something so satisfying about turning a few simple ingredients into something that elevates an entire meal. These oven-dried tomatoes have quickly become a staple in my kitchen because they’re incredibly versatile, easy to make, and full of fresh flavor. Whether you’re adding them to a cozy pasta dinner or layering them onto fresh sourdough, they’re a simple homemade staple you’ll find yourself making again and again.