How to Dry Cherry Tomatoes

Oven dried cherry tomatoes in a mason jar with olive oil

How to Dry Cherry Tomatoes ~ we’re blessed with an abundance of amazingly sweet ripe tomatoes every summer, almost too many to eat! This easy method for preserving tomatoes will keep the love coming long after the  season passes.

How to Dry Cherry Tomatoes ~ Oven dried cherry tomatoes, packed in a mason jar with fresh rosemary

dry cherry tomatoes to preserve the best of summer

Cherry tomatoes are one of the joys of summer, whether you grow them yourself or load up at the supermarket. Their colors are gorgeous, and each one has a different flavor profile. While you can find cherry tomatoes all year round, nothing beats the real deal in summer. This easy method allows you to preserve them in a fun and easy way.

How to Dry Cherry Tomatoes ~ colorful cherry tomatoes in a wooden bowl

easy method for drying cherry tomatoes

This project is simple, but a good one for a day when you’ll be around for a while, since the drying process takes several hours in a low oven.

  1. I halved the tomatoes and gave them a little squeeze over a bowl to release some of the excess juices and pulp.
  2. They get a quick drizzle of olive oil, salt and pepper, and then get laid out on a parchment paper lined baking sheet. 
  3. I put my tomatoes cut side down, but next time I’ll set them cut side up, they will dry better that way. By the way, the parchment paper is important—don’t skip it—the long cooking process caramelizes the sugars in the tomatoes and leaves behind a mess.
  4. After about 4 hours in the 200 degree oven, they come out all shriveled and ugly. Now taste one. They’re chewy, super sweet, and amazing.
  5. At this point you can pack them into a clean jar with some sprigs of rosemary, and then fill the jar with olive oil to use later. You can stash them in a baggie in the refrigerator if you just want to snack on them, or you can freeze them. Just freeze them right on the tray, and then, when they are frozen, you can pop them into zip lock freezer bags. They’ll keep forever.
  6. My Kilner glass canning jars are perfect for storing dried cherry tomatoes, and they’re pretty enough to gift. I think any host would be thrilled to receive a jar of these sweet gems.
How to Dry Cherry Tomatoes ~ cherry tomatoes sliced in half, ready to be dried

a low tech way to keep summer going all year long

This is just another way to make the most of summer’s bounty, and tomatoes are so cheap right now, they’re practically giving them away! I used multicolored cherry tomatoes from the farmer’s market. The small tomatoes dry easily, and they are super sweet, almost like candy, after they come out of the oven.

Red cherry tomatoes on parchment paper ready to be dried in the oven
Oven dried cherry tomatoes on parchment paper

how to store dried cherry tomatoes

I recommend keeping these refrigerated, either as is, or in olive oil. If you use olive oil it will likely solidify in the refrigerator. Simply remove the tomatoes and let them come to temperature on the counter before using.

Oven dried cherry tomatoes in a mason jar with olive oil

how to use dried cherry tomatoes

Of course you can snack on them as is, for a quick chewy burst of flavor. But I love to use them on cheese plates, or on salads. They make great additions to quick pasta recipes, too.

Don’t discard the oil after you’ve used the tomatoes, you can use that to make salad dressings.

a jar of oven dried cherry tomatoes in olive oil

more cherry tomato recipes

Oven dried cherry tomatoes in a mason jar with olive oil
4.16 from 19 votes

How to Dry Cherry Tomatoes

How to dry cherry tomatoes ~ this is an easy method for preserving summer tomatoes for use in salads, pastas, cheese plates, and more!
Course condiment
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Yield 1 pint
Author Sue Moran


  • 1 pint cherry tomatoes washed and dried
  • olive oil
  • salt and fresh cracked black pepper.


  • Preheat the oven to 200F. Line a baking sheet with parchment paper
  • Slice the tomatoes in half, and gently give them a squeeze to remove some of the excess liquid.
  • Toss the tomatoes with a little olive oil, salt, and fresh cracked black pepper. Set them, cut side up, on the parchment paper.
  • Put the tomatoes in the oven for 4 hours. They should be shriveled and ugly, but they taste amazing.
  • You can put the cooled tomatoes in a jar with fresh rosemary and oil. That will keep in the refrigerator for about a month. You can also freeze them in a zip lock freezer bag, or just gobble them all down, which is what I recommend.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Please rate this recipe!

  • Reply
    September 5, 2020 at 5:29 am

    Can you canned these?

    • Reply
      September 5, 2020 at 5:47 am

      No, I don’t can these, but you can freeze them for long term storage.

  • Reply
    August 20, 2020 at 12:32 pm

    5 stars
    Made these yummy dried tomatoes today. I used the fresh rosemary .. which is a very hardy herb for flavoring olive oil. What is your opinion about using fresh basil or thyme?? Will these two herbs hold up to being stored in the olive oil for several weeks ??

    • Reply
      August 20, 2020 at 2:11 pm

      I think the thyme would be hardier than the basil, Charlotte.

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