Easy Oven-Dried Tomatoes for Paleo Snacks
Ok so my recipe isn’t strictly accurate, as my tomatoes are oven-dried tomatoes rather than sun-dried – and my method doesn’t take 7-days, but the end result is the close enough. These are such a simple alternative to buying sun-dried tomatoes, and come with no preservatives or added nasties.
Use different colours and varieties of tomatoes and put these in a jar, to make a beautiful and practical gift.
Instead of basil, you can experiment with your favourite combinations. Try some other Italian herbs, garlic or even lemon for some variety. Capsicum (bell pepper) is also great dried out using this method and complements the sun-dried tomatoes perfectly.
Recipe: Sun dried tomatoes
Equipment
- Baking Tray
- Grease-proof paper
- Bowl
Ingredients
- 250 g tomatoes I used regular cherry tomatoes, but have got some colourful varieties growing in my garden to try next time
- Splash of extra virgin olive oil
- 1 teaspoon of dried basil
- Sea salt and black pepper to taste
Instructions
- Preheat the Oven: First, preheat your oven to 150°C (300°F).
- Prepare the Tomatoes: Slice the tomatoes in half, lengthways. It helps to keep them all evenly sized.
- Mix the Ingredients: In a bowl, mix all the ingredients, ensuring the tomato halves are evenly coated with olive oil, dried basil, sea salt, and black pepper.
- Arrange on Baking Tray: Line a baking tray with grease-proof paper, and arrange the tomatoes evenly on the tray. It’s fine if some face up and some down.
- Bake: Bake for 2 – 3 hours, ensuring they don’t burn. You’ll want the tomatoes to retain a little moisture to ensure a nice texture.
- Store: Store your oven-dried tomatoes in an airtight container in the fridge.
Alternative Method: Alternatively, you can simply dry out the tomatoes in a dehydrator, if you have one.
Enjoy these oven-dried tomatoes as a simple stand-alone snack with goat cheese, avocado, and pine nuts. They’re also a great addition to lots of recipes. Try them in omelettes, on pizza, in chili, or even as a secret ingredient in some homemade ketchup.
Creating these Oven-Dried Tomatoes is a fantastic way to enjoy a healthy and delicious snack that fits perfectly into a Paleo lifestyle. With minimal ingredients and effort, you can have a versatile and nutritious addition to your meals.
These tomatoes are not only great as a stand-alone snack but also perfect for adding to various recipes. Whether in omelettes, pizzas, chilies, or even homemade ketchup, their rich and concentrated flavour enhances any dish.
I hope you enjoy making and eating these Oven-Dried Tomatoes – I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below.
Tips for Choosing the Best Tomatoes
For the richest flavour, opt for small, firm tomatoes like Roma, cherry, or grape varieties. These types naturally have a lower water content, which helps them dry more efficiently and intensify in taste. You can also use heirloom varieties to add visual appeal to your final product, especially if you're giving them as a gift. Always choose ripe, unblemished tomatoes for the best results.
Storage and Shelf Life
Once fully dried, your oven-dried tomatoes should be stored in an airtight container or jar. You can store them dry, or pack them in olive oil with herbs for a ready-to-use ingredient. In the fridge, they’ll last around a week if packed in oil, or longer if vacuum sealed or kept in the freezer. Just ensure they're completely cool before sealing to avoid excess moisture.
Pairings and Serving Suggestions
These tomatoes add bursts of flavour to almost any dish. Add them to a Paleo-style antipasto platter with cured meats, olives, and fermented veggies. Chop and mix into your favourite guacamole or toss through a fresh zucchini noodle salad with basil and almonds. They’re also incredible on Paleo wraps or flatbreads with grilled chicken or lamb.
Batch Prep and Scaling Up
Because drying tomatoes takes time, consider making a large batch at once. Use multiple trays if your oven allows. Rotate them halfway through the drying time to ensure even dehydration. When using a dehydrator, you can run several trays simultaneously, making it more energy-efficient if you plan to preserve lots of produce from your garden or a market haul.
Creative Gifting Ideas
Layer a selection of oven-dried tomatoes, roasted capsicum, and fresh herbs like thyme or rosemary in a glass jar and top with good-quality olive oil. Tie with string and a handwritten label for a beautiful homemade gift. For an added touch, include a tag with recipe suggestions or a pairing guide. It’s the kind of present that feels thoughtful, delicious, and practical all at once.
Why They’re Better Than Store-Bought
Many commercial sun-dried tomatoes contain preservatives like sulphites, which can cause adverse reactions in sensitive individuals. By making your own, you control every ingredient—there’s no sugar, additives, or processed oils. Plus, they’re far more cost-effective than their store-bought counterparts.
Fun Variations to Try
- Spicy Kick: Add a pinch of chili flakes or cayenne before drying.
- Smoky Flavour: Try smoked paprika for a deeper, earthy undertone.
- Middle Eastern Twist: Add ground cumin and coriander with fresh mint after drying.
- Herb Infused Oil: After storing in oil, toss in a few sprigs of thyme or oregano to deepen the flavour over time.
Final Thoughts
Oven-dried tomatoes are a deceptively simple recipe that delivers big on both flavour and versatility. They’re one of those make-ahead pantry staples you’ll reach for constantly, whether to elevate a meal or enjoy as a nourishing snack. Play around with herbs and oils to suit your taste or seasonal availability, and don’t forget to tag your creations on social if you share them—I’d love to see how you make them your own!
