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"sun-Dried" Tomatoes

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“We love sun-dried tomatoes in lots of things, but they're expensive! And when the garden gave me an abundance of cherry tomatoes, I thought I'd try drying them. They're delicious! This will work with larger tomatoes (Roma are wonderful) as well as grape and cherry tomatoes. Just let dry longer!”
5hrs 10mins
1-4 Cups

Ingredients Nutrition


  1. Wash tomatoes, pat dry and cut into pieces. For cherry tomatoes, cut in half; for others, cut into pieces, about 2x1", but this isn't fussy!
  2. Pat dry with paper towels again.
  3. Spray large baking tray with vegetable oil.
  4. If you have a cooling rack, place it on the baking tray and lightly spray it, too. (For very small cherry tomatoes, skip this. They'll just fall through as they dry!).
  5. Spread tomatoes evenly on rack/tray, trying not to have them touch.
  6. Place in 170 degree oven and let dry for 5-10 hours.
  7. OR cover with cheese cloth to keep bugs off and place in a really hot car with the windows up, set in the sun.
  8. Let tomatoes dry until they're crunchy and look like really dry raisins. Taste them! They should crunch!
  9. For longer storage, place in a freezer bag and freeze.
  10. When ready to use, take out what you want and cover with boiling water. Let set for about 20 minute.

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