Craving a sweet, tangy burst of tomato flavor without the oil? This easy guide shows you exactly How To Make Sundried Tomatoes without oil, right in your oven.
Sun-dried tomatoes have long roots in Mediterranean cuisine, traditionally dried in the sun to preserve their sweet, tangy flavor. I started making them at home after realizing how expensive and oily store-bought versions can be. This oven-baked method is quick, mess-free, and lets me customize every batch—whether I want herbs, spice, or just the classic tomato intensity.
These oil-free sun dried tomatoes are perfect for adding texture to my bariatric friendly recipes like Ricotta Bake or adding to my Skillet Chicken With Artichokes And Sun Dried Tomatoes dish! It's a real winner!
Jump to:
- 💖 Why This Recipe Works
- ⭐ Star Ingredients
- 📖 Substitutions & Variations
- 🔪 How To Make Sun Dried Tomatoes Without Oil
- Sun-Dried Tomato Drying Time Comparison
- Are Sun Dried Tomatoes Shelf Stable?
- 👩🍳 Expert Tips
- 💭 FAQs
- 💖 Serving Suggestions
- 🍽 Try These Recipes Using Tomatoes
- How To Make Sun Dried Tomatoes Without Oil
💖 Why This Recipe Works
- Healthier than store-bought: No oil, no preservatives—just pure tomato flavor.
- Budget-friendly: Way cheaper than buying jars of sun-dried tomatoes.
- Customizable: You control the flavor, texture, and seasoning.
- Perfect for meal prep: Make a batch and use it all week in different dishes.
⭐ Star Ingredients
To make these Sun dried Tomatoes (oil free), you only need two simple ingredients!
- Cherry Tomatoes – Cherry tomatoes work best for dehydrated cherry tomatoes because they have a naturally high sugar content and low moisture.
- Salt – Just a pinch of fine sea salt helps draw out moisture and intensify flavor during drying. I recommend skipping iodized table salt, which can leave a metallic aftertaste—go for sea salt or kosher for the cleanest taste.
💡 Ingredient Note: You can also experiment with tomato varieties like plum or Campari if cherry tomatoes aren’t available—just adjust the drying time accordingly.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
If you're looking to add different flavors to your oven dried tomatoes why not try the following:
- Herbed Sun-Dried Tomatoes: Sprinkle with dried basil, thyme, or oregano before baking.
- Garlic-Infused: Add a dash of garlic powder before drying.
- Spicy – Use crushed red pepper flakes for heat.
- Roma/Grape/Campari Tomatoes: All work well; just cut accordingly.
- Spicy Version: A pinch of red pepper flakes turns them into a bold topping for pasta or flatbread.
- Optional Olive Oil Finish: Brush lightly after drying if desired.
These Sun-Dried Tomatoes are perfect in a Charred Corn Salad with Tomatoes or as an addition to my popular Mediterranean Farro Salad.
🔪 How To Make Sun Dried Tomatoes Without Oil
This method for oven dried tomatoes delivers concentrated flavor with no mess and no oil.
Step One: Start by slicing your cherry tomatoes in half. It’s as easy as that—just a quick slice through the middle!
Step Two: Line a baking sheet with parchment paper, then lay the tomato halves cut-side up. This keeps them from sticking and makes cleanup a breeze!
Step Three: Sprinkle a little salt over the tomatoes to help draw out the moisture. Don’t go overboard; a light sprinkle is all you need. Place the tomatoes in your oven, preheated to 395°F.
Step Four: Let the tomatoes bake for 2 hours. This will start the drying process and bring out their natural sweetness. After 2 hours, carefully squash each tomato with the back of a spoon to release any extra moisture.
Step Five: Pop them back in the oven and bake for another 1 ½ hours, or until they’re perfectly shriveled and have that rich, sun-dried look.
Step Six: Allow your sun-dried tomatoes to cool down and place into a dish to serve or place in a jar ready to use in other recipes.
💡 Pro Tip: Homemade dried tomatoes without oil are perfect for adding to tomato chips, salads, pasta, and more—without the greasy coating!
Sun-Dried Tomato Drying Time Comparison
In case your wondering how long it takes to make sun dried tomatoes, here is a small break down of the times. I've tested them all each way and my favorite method is using the oven.
| Method | Temp | Time |
|---|---|---|
| Oven | 395°F | 3.5 hours |
| Dehydrator | 135°F | 8–12 hours |
| Sun (if safe) | N/A | 2–4 days |
Are Sun Dried Tomatoes Shelf Stable?
Homemade sun dried tomatoes without oil are best stored in the fridge or freezer. Since they contain no oil or preservatives, they’re not shelf-stable and should not be kept in the pantry.
How to Store Dried Tomatoes Without Oil?
- Refrigerator – Store in an airtight container for up to 2 weeks.
- Freezer – Place in freezer-safe bags or containers and freeze for up to 6 months. Thaw in the fridge as needed.
- Vacuum Seal – For the longest shelf life, vacuum seal your sun-dried tomatoes and store in the fridge or freezer. This helps prevent freezer burn and keeps them fresh for months longer.
💡 Tip: Always let them cool completely before sealing to avoid trapped moisture.
👩🍳 Expert Tips
- Use Same-Sized Tomatoes – Ensures even dehydration.
- Check Oven Timing – Ovens vary! Start checking at 3 hours total.
- Cool Before Storing – Prevents condensation = longer shelf life.
- Want extra crisp? Leave them in a warm oven (turned off) for an extra hour.
Be sure to check out this article: Best Substitute For Sun Dried Tomatoes.
💭 FAQs
Yes! They’re rich in lycopene, potassium, fiber, and antioxidants—perfect in a healthy Mediterranean diet.
Yes, sun-dried tomatoes can be salty. During the drying process, salt is often added to help draw out moisture and preserve the tomatoes, which can give them a noticeably salty taste. If you’re making them at home, you have control over the amount of salt you use, so you can keep them on the milder side if you prefer.
Cherry, grape, and Roma tomatoes are ideal for their low moisture and sweet flavor.
Making sun dried tomatoes in a dehydrator is easy and yields delicious results! Start by washing and halving cherry or Roma tomatoes, then arrange them cut-side up on dehydrator trays with a light sprinkle of salt. Set the dehydrator to 135°F, or the vegetable setting, and let them dry for 8-12 hours until they’re chewy and slightly flexible.
Yes! Freezing sun-dried tomatoes is like giving yourself a little gift of flavor for those days when you need a quick meal boost. Store sun-dried tomatoes in a freezer-safe bag or container, and they’ll be ready to go for up to 6 months.
Yes, you can! While this recipe focuses on making sun-dried tomatoes not in oil, adding a bit of olive oil can change up the flavor and texture if that's what you're after. Once the tomatoes are partially dried (after the first bake), you can drizzle or brush a light layer of olive oil over them before the final bake. This gives them a rich, slightly softer texture and adds a savory flavor.
Not at all! Store them dry in the fridge or freezer without oil.
If your tomatoes are too chewy, they likely need more drying time—or they were sliced too thick. If they’re too hard or brittle, they’ve been over-dried. Try checking them 15–30 minutes earlier next time and adjust based on your oven’s performance. For softer results, you can rehydrate them in warm water or oil before using.
💖 Serving Suggestions
Wondering how to use sun-dried tomatoes? These flavorful little gems can be added to so many dishes for an extra boost of tangy goodness!
- Dip or Beetroot Hummus: Blend sun-dried tomatoes into your favorite dip or hummus for a smoky, rich flavor that’s perfect for spreading on veggies or pita bread.
- Sun Dried Tomato Pesto: Make a sun-dried tomato pesto by blending them with basil, garlic, and pine nuts. This twist on classic pesto is fantastic on pasta, sandwiches, or as a spread for crackers.
- Roasted Cherry Tomato Bruschetta: Add chopped sun-dried tomatoes to classic tomato bruschetta for a burst of concentrated flavor. They pair beautifully with fresh basil, garlic, and a drizzle of balsamic on crusty bread.
- Feta Pasta: Toss them into a pasta salad for an easy flavor upgrade. Sun-dried tomatoes add a tangy contrast that makes every bite more exciting.
- Zucchini Quiche or Focaccia: Stir chopped sun-dried tomatoes into a zucchini quiche for a savory, flavor-packed filling, or press them into focaccia dough before baking for a beautiful, delicious topping.
- Other creative ways to use sun-dried tomatoes include blending into compound butter, crumbling into popcorn seasoning for healthy tomato snacks.
- You can also try grinding into a spice powder to sprinkle on veggies or pasta, folding into mac and cheese, or tossing into leafy salads and grain bowls for a bold, tangy punch.
🍽 Try These Recipes Using Tomatoes
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How To Make Sun Dried Tomatoes Without Oil
Ingredients
- 3 Cups Cherry Tomatoes
- 1 Tablespoon Salt
Instructions
- Start by slicing your cherry tomatoes in half. It’s as easy as that—just a quick slice through the middle!
- Line a baking sheet with parchment paper, then lay the tomato halves cut-side up. This keeps them from sticking and makes cleanup a breeze!
- Sprinkle a little salt over the tomatoes to help draw out the moisture. Don’t go overboard; a light sprinkle is all you need. Place the tomatoes in your oven, preheated to 395°F.
- Let the tomatoes bake for 2 hours. This will start the drying process and bring out their natural sweetness. After 2 hours, carefully squash each tomato with the back of a spoon to release any extra moisture.
- Pop them back in the oven and bake for another 1 ½ hours, or until they’re perfectly shriveled and have that rich, sun-dried look.
- Allow your sun-dried tomatoes to cool down and place into a dish to serve or place in a jar ready to use in other recipes.
