Ultimate Oven "Sun-Dried" Cherry Tomatoes

Name: Ultimate Oven "Sun-Dried" Cherry Tomatoes
Total time: 3 min
Yield: 4 people
Ingredients: 1 lb Cherry Tomatoes; 0.5 cup Olive Oil (for roasting and storing); 1 tbsp Balsamic Vinegar; 1 tsp Dried Oregano; 0.5 tsp Sea Salt; 0.25 tsp Black Pepper; 2 cloves Garlic; 2 sprigs Fresh Rosemary

Vegan • Vegetarian • Gluten-Free • Dairy-Free • Low CarbBaking • Meal Prep FriendlySnackItalian

Easy

265kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A foolproof, hands-off oven method to get intensely sweet, chewy preserved tomatoes infused with garlic, rosemary, and balsamic.

These ultimate oven sun-dried cherry tomatoes are an absolute flavor bomb. By slowly roasting them at a low temperature with dried oregano and a touch of balsamic vinegar, their natural sweetness intensifies beautifully. Packing them in high-quality olive oil with fresh rosemary and garlic creates a wonderfully infused oil that you'll want to drizzle over everything from fresh sourdough to morning eggs. This method is the perfect way to capture the essence of summer tomatoes without needing a blazing hot sun.

Ingredients

500 g Cherry Tomatoes (about 3 cups)
120 ml Olive Oil (for roasting and storing)
1 tbsp Balsamic Vinegar
1 tsp Dried Oregano
0.5 tsp Sea Salt
0.25 tsp Black Pepper
2 cloves Garlic
2 sprigs Fresh Rosemary

Instructions

1
Preheat your oven to 110°C (225°F). If your oven runs hot, you can even drop it to 100°C (200°F).
2
Wash the cherry tomatoes thoroughly and pat them completely dry. Slice each one in half lengthwise.
3
Place the halved cherry tomatoes in a bowl. Drizzle with 2 tablespoons of the olive oil, then add the balsamic vinegar, sea salt, black pepper, and dried oregano. Toss gently until well coated.
4
Arrange the cherry tomatoes on the baking sheet cut-side up. This is critical—keeping the cut side up prevents all their delicious juices from running out onto the pan.
5
Place the baking sheet in the oven and let them roast undisturbed for 2.5 to 3.5 hours. You are looking for them to be deeply shriveled and reduced in size, but still slightly pliable and chewy, not rock hard or burnt.
6
Remove from the oven and allow them to cool completely.
7
Peel and lightly smash the garlic cloves.
8
Pack the cooled cherry tomatoes into a clean glass jar, layering the smashed garlic and fresh rosemary sprigs in between.
9
Pour the remaining olive oil over the top until the tomatoes are completely submerged. Store in the fridge.

Chef's Tips

•Depending on the exact size of your cherry tomatoes, they may dry at different rates. Check on them at the 2-hour mark and remove any smaller ones that finish early.
•For longer storage, always ensure the tomatoes are completely covered by a layer of olive oil to keep air out.
•The leftover oil in the jar becomes a heavily flavored 'liquid gold'. Don't throw it away! Use it to fry eggs, make vinaigrettes, or dip bread.

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