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Sun Dried

Sun Dried Tomatoes


  • Several pounds of cherry or pear or grape tomatoes
  • Salt
  • Olive Oil


  1. Cut the little tomatoes into tiny slices. I usually get 3-4 slices from each but it depends on the size of your tomatoes. I love using my Tomato Knife for tasks like this.
  2. Place them on a cookie sheet or jelly roll pan and separate them so they lay flat on the pan. Once you cut enough to fill up the tray drizzle olive oil on the top (the amount depends on you, I like mine a little crispy so I add less oil) then sprinkle salt on top of that(again the amount depend on how you like it).
  3. The thriftiest way to cook these is to make at least 2 full pans and put them in the oven at the same time. Cook them at 275F for several hours. (At least 2-3) I just check on mine every so once in a while to make sure they are ok.
  4. To store these I put several scoops into a baggie until it's partially full (I only put as much in a bag that I will use at a time) I fill up several bags like that and then put 4-5 of the little bags into one freezer bag. These freeze very well and it only takes about 4 seconds in the microwave to revive them.