Oven "Sun-Dried" Tomatoes are one of the easiest and most rewarding things you can make at the height of tomato season. Just two ingredients — fresh tomatoes and sea salt — slow-roasted at low heat until they collapse into intensely sweet, concentrated little gems. Cherry and grape tomatoes work best for their naturally sweet flavour and quicker cooking time, but roma tomatoes work beautifully too. Endlessly customisable with garlic, herbs, and chilli, they can be stored in olive oil in the fridge, or frozen for up to 3 months. Toss them through pasta, layer them on pizza, stir them into soups, fold them into frittatas, or pack them into sandwiches. Vegan, gluten-free, and far more flavourful than anything from a jar. Prep: 10 mins · Cook: 2.5–3.5 hrs.

Ingredients

For the Sun-Dried Tomatoes

• 1 pint cherry or grape tomatoes (or roma / plum tomatoes — see notes)
• Fine sea salt, to taste

For Storing (Optional)

• Good quality olive oil, enough to completely submerge the tomatoes in a jar
• 1–2 garlic cloves (optional)
• Fresh or dried herbs of your choice — rosemary, thyme, oregano, or a bay leaf (optional)
• Chilli flakes or Italian seasoning (optional)

Instructions

• Preheat the oven: Heat your oven to 250°F (120°C). Line a large baking sheet with parchment paper.
• Prep the tomatoes: Slice the cherry or grape tomatoes in half lengthwise. Arrange them cut-side-up in a single even layer on the prepared baking sheet. Sprinkle lightly with fine sea salt — keep in mind the tomatoes will shrink to less than half their original size, so season with a light hand.

• Slow roast: Transfer to the oven and roast for 2.5 to 3.5 hours, until the tomatoes are dried out and shrunken but not burnt. You do not need to flip or rotate them during cooking, but keep a close eye on them in the final half hour. If you would like to add dried herbs or spices, sprinkle them over the tomatoes in the last 30 minutes of roasting. For fresh herbs, add them in the last hour.
• Serve or store: Use immediately, or transfer to a clean jar. Pour over enough olive oil to completely submerge the tomatoes. Add a garlic clove, a bay leaf, or any herbs or seasonings you like. Seal and refrigerate for up to 4 days.

Notes

• Roma tomatoes: Cut in half lengthwise, then hollow out and discard the pulp before placing on the baking sheet. Due to their size, roma tomatoes will need 5–6 hours in the oven.
• To freeze: Spread the dried tomatoes in a single layer on a parchment-lined tray and freeze for at least 2 hours until solid. Transfer to a freezer bag, squeeze out excess air, and freeze for up to 3 months.
• To rehydrate: Soak in hot water for 20 minutes, then drain. For extra tomato intensity, soak in tomato juice instead of water.

Recipe adapted from Ali, Gimme Some Oven