Semi-Dried Tomatoes (Oven-Dried)

August 11, 2016

Oven-dried Tomatoes Recipe

Tomatoes simply taste best when they are at the peak of ripeness in summer. Juicy and, you know, full of tomato flavor – unlike their siblings from the winter season, which taste watery and bland.

Sun-dried tomatoes are a great way to preserve tasty summer tomatoes. After drying, they can be used any time of the year and will still taste great.

Oven-dried tomatoes recipe

To  make sun-dried tomatoes, ripe tomatoes are left in the sun to dry for a few days, where they will lose most of their moisture. Since most people simply don’t have the option to do so (Hello, tiny Boston apartment without garden), or don’t want to wait for so long, you can achieve the same results by drying out the tomatoes in the oven.

Semi dried tomatoes in the oven

I prefer semi-dry tomatoes to fully-dried ones since they are a little softer and moister and therefore a perfect addition to grain salads, pasta, or pizza. Also, they are ready quicker ;-)

Semi dried tomatoes oven method

Halve the tomatoes, sprinkle with salt, herbs, and a dash of olive oil.

Quick semi-dried tomatoes oven method

Put them in the oven for 2 hours to get rid of most of the moisture. Voilà!

You can use any size – from plum to cherry/grape tomatoes. Just keep in mind, the larger they are, the longer they have to dry in the oven. I made these semi-dried tomatoes with little grape tomatoes and it took 2 hours at 300°F (150°C) until ready.

Semi dried tomatoes - Recipe


Semi-Dried Tomatoes (Oven-Dried)

Yield: 1 sheet (9x13inch or 24x32cm) dried grape tomatoes

Semi-Dried Tomatoes (Oven-Dried)

These oven-dried tomatoes that are ready in 2 hours. You can use any size you want (from plum to cherry/grape) – the larger they are, the longer they will need to dry. I use small grape tomatoes. The dried herbs in the recipe are optional; however, I recommend using them.


  • 1 ¼ lb (570 g) small grape tomatoes
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon each: dried thyme, dried basil, dried oregano (optional)
  • 2 teaspoons olive oil for brushing
  • Olive oil for covering (optional, see note)


  1. Halve tomatoes lengthwise. If using larger tomatoes, cut out the core.
  2. Arrange the halved tomatoes over a baking sheet lined with parchment paper, cut sides up. (Do not use an aluminum baking sheet as the acid in the tomato will react with the metal.)
  3. Brush (or spray) lightly with olive oil. Sprinkle with salt, then with the dried herbs.
  4. Preheat oven. Bake for 2 hours at 300°F (150°C), until semi-dried. If I don’t need them right away, I turn off the oven and let the tomatoes sit in the oven to dry in the residual heat for another half hour (depends on how dry they already are).
  5. Store in the fridge for up to a week. (see note)


Store in a jar or container in the fridge for up to a week. Be aware, they still have some moisture inside so they will get moldy when stored longer without submerging them in oil. For longer storage, place them in a jar tightly packed and cover with olive oil. Add a garlic clove and more dried herbs (basil, thyme, oregano) if you like.

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Semi-Dried Tomatoes (Oven-Dried) was last modified: August 25th, 2016 by Ursula

13 thoughts on “Semi-Dried Tomatoes (Oven-Dried)

  1. Judith

    How long would it take to dry them so that the tomatoes would keep a lot longer, I am a bit worried about putting them into olive oil Thank you.

    1. Ursula Post author

      Hi Judith, If they should keep longer, they have to be entirely dry. So far, I’ve only made these semi-dried tomatoes because of what I’ve read, it can take quite a while (5-8 hours at low temp in the oven) to dry them completely. Again, the larger they are, the longer they will need to dry. But if you don’t want to store the fully dried ones in oil, they will easily get tough and dry (like sometimes storebought ones which are not submerged in oil). What I can recommend is to store the semi-dried tomatoes in oil anyways – if you pack them in a jar tightely, you will only need a bit of oil. Before using them, you can always let them drain on a paper towel. Hope that helps.

    1. Ursula Post author

      Ganz genau ;-)) Dann passen sie perfekt in Pastagerichte oder “grain salads”. Ein Rezept für so einen Salat stell ich übrigens in Kürze online. Schön, dass du auf unserer Seite vorbeischaust!! Und: Toller Blog!

  2. Belinda

    Can I ask why does the oil go solid when I kept the submerged semi sun-dried tomatoes in the fridge please. Is there a certain type of olive oil we should use?

    1. Ursula Post author

      Hi Belinda, Hm good question. The oil didn’t get solid in my fridge – this never happend to me. Usually I use either native olive oil or a mix of vegetable oil and olive oil. Which oil did you use and did the oil solidify entirely?

  3. Connie

    Looks yummy! I’ve got cherry and yellow pear tomatoes ripening like crazy. I’d like to preserve some in oil, but not sure if they can be put through the water bath canning process. Have you tried this?

    1. Ursula Post author

      Hi Connie, Sorry, I’ve never tried canning them. I always put them in a jar of oil and make sure that they keep submerged. But I understand that if you have quite a lot of tomatoes, canning is the way to go. If you try the water bath canning process, please let me know how it works out! Hopy that you will try the recipe.

    1. Ursula Post author

      Hi Andrea, I’ve never had them any longer the fridge than a couple of weeks (covered w/ oil) because I ate them. But they should keep well quite a while since the oil is conserving the tomatoes. Just make sure that the tomatoes are entirely submerged otherwise they might get mouldy. I’ll try to leave some leftovers the next time, for test reasons ;-)

    1. Ursula Post author

      Hi Erika, I would still store the jar in the fridge, even though it can solidify. It will reliquify quickly once out of the fridge. Since the tomatoes are only half dried and not entirly, I wouldn’t store them at room temp. I read that a lot of people do so, but honestly, I am not sure if this is really save. Btw, I sometimes use a mix of vegetable oil and olive oil to cover them. This way, the oil usually doesn’t solidify in the refrigerator. Hope this helps in any way.


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