Fun-In-The-Sun Dried Tomatoes

Bexlife's picture

Nov. 11, 2013

I'm still trying to work through my 50 million cherry tomato dilemma. Eat 'em?Freeze 'em? DRY 'EM!


Cherry tomatoes 1 Pound (or mix of cherry, pear and grape tomatoes)
Salt and pepper To Taste
Dried oregano To Taste
Olive oil 1 Dash (Optional)



1. In a take-out container lid arrange the tomatoes in a single layer, place another lid on top. Take a sharp knife and slice the tomatoes through the gap between the lids (around 15- 20 tomatoes can be sliced to half at a time through this method). While slicing place a palm over the top lid to hold the tomatoes in place.

2. Preheat the oven to the lowest temperature possible.


3. In a baking sheet arrange the tomatoes halves, in a single layer, with the cut side facing up. Sprinkle salt, pepper and oregano over them.

4. Place it in the oven for around 2 hours or till they are dehydrated.


5. Serve this over salads or as snacks or use them in recipes in place of sun dried tomatoes or store them in the freezer for use later.


Dehydrator can also be used for this.

Any spice of choice can be used on this.

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 19Calories from Fat 1

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 88 mg3.67%

Total Carbohydrates 4 g1.3%

Dietary Fiber %

Sugars 2 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet