These semi-dried tomatoes are rich, concentrated, and bursting with sweet tomato flavor. Slowly roasted in the oven, they’re easy to make at home and perfect for adding to salads, sandwiches, pizzas, or grain bowls. Make a double batch and freeze them for later — a simple way to enjoy peak tomato flavor all year long.
Let's hear it for semi-dried!
Ever wish you could have summer tomatoes year-round? Well, with semi-dried tomatoes, you can!
This is my favorite thing to do with the sad, winter tomatoes you can get in the grocery store. We're going to slow-roast them in the oven so the flavors concentrate and the sweetness shines.
Hands down, my favourite way to use semi-dried tomatoes is as a pizza topping. These beauties are sooooooo much better than fresh tomatoes on top of a pizza because they're not wet so they don't weep out a pool of liquid when they hit the oven.
I make a batch of these every time we have a pizza night, and I recommend you try them on this simple Naan Pizza. Also, you pretty much can't beat semi-dried tomatoes as a topping on luxuriously simple ricotta toast.
Let's make Semi-Dried Tomatoes together!
Ok, friend. You need just a handful of ingredients to get started. If you prefer to skip straight to the recipe, by all means use the "jump" button to go straight there. Otherwise, join me for a scroll and a visual walk-through.
Step 1: slice your 'maters
Step 2: season 'em up
Step 3: arrange & bake
Step 4: cool & use!
Step 5: freeze & store
Semi-Dried Tomatoes (Easy Oven-Roasted Method)
Ingredients
- 1 lb cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried herbs I used basil and oregano
- ¼ teaspoon sea salt
Instructions
- Preheat your oven to 300°F / 150°C. Line two large baking sheets with parchment paper.
- Slice the tomatoes in half.1 lb cherry tomatoes
- Place the tomatoes in a bowl with the olive oil, herbs, salt, and pepper. Toss to combine well.1 tablespoon extra virgin olive oil, 1 teaspoon dried herbs, ¼ teaspoon sea salt
- Arrange the tomatoes cut-side up on the prepared baking sheets.
- Bake for one hour, or until tomatoes have shrivelled and are just the tiniest bit brown around the edges.
- Allow the semi-dried tomatoes to cool completely.
Notes
- Nutrition values are an estimate only and are based on 10 servings.
- Semi-dried tomatoes can be stored in the fridge for 3 days in an airtight container, or covered with oil for up to two weeks.
- Alternately, you can freeze the tomatoes in a single layer, and then transfer to freezer bags for longer storage.
Nutrition
Lauri says
I recently came across a recipe calling for semi dried tomatoes. Never heard of them, so I googled and came across this recipe (along with premade ones for sale for a lot more money than it costs to make them yourself). I don’t think I’ll ever use sun dried tomatoes again! I’ve made at least a half dozen batches of this so far. I’ve used them to make a vinaigrette, as a topping on white pizza, and my favorite - blasting with a stick blender and a little bit of cream and adding it to marinara. So, so good!! Thank you for sharing this simple but genius recipe!
Katie Trant says
Hey Lauri, this comment made me so happy! I love all of the creative uses you've come up with for semi-dried tomatoes. I've never considered using them for a vinaigrette or a cream sauce, such tasty ideas!
Monica says
I’m on an extremely low sodium diet thank you so very much for this recipe which I will be making tomorrow.
Katie Trant says
I hope you enjoy!
Loretta says
I just tried this recipe and it was wonderful! I have a slow oven so they took an extra 30 mins, but the result is little morsels of what I call savory candy! I can’t stop eating them! They will be glorious on a pizza!
Katie Trant says
These are my favourite thing to put on pizza! Glad you enjoy them as much as I do 🙂
Christine McGregor says
I have a countertop dehydrator. Can I use that, or is the 300° for browning necessary?
Katie Trant says
I haven't tested this recipe with a dehydrator so I have no idea for how long or any other adaptations you might need to make.
Heather says
I commented before but tonight I roasted the cherry tomatoes exactly as you instructed- the full hour at 300. Even better, sweeter and drier than my in a hurry attempt in September. They are going to be delicious in frittata !
alice k mynett says
Well, that was easy ... and fast!! Mine are in the oven now, and once done and cooled will be popped in the freezer. What a great way to save September's harvest for winter consumption. Thank you, Katie.
Katie Trant says
Yay! So glad you made these, Alice!
Angela reyes says
I have so many cherry tomatoes from the garden. Thanks for a great idea that I can try without having to buy anything. Pinned of course so I remember this next year.
Katie Trant says
Excellent! I'm glad you can put your tomatoes to good use 🙂
Christine says
Okay so I only opened this to read your sassy post (loves your posts btw) and was going to ignore the recipe cuz I dispise sundried tomatoes and assumed this was them... it is not and these look delicious and damn now I want to make them...!
So the moral is, don’t assume, and you are awesome.
Katie Trant says
Come for the sass, stay for the food!
Heather says
I tried these on pizza. Definitely the way to go. So flavourful and not at all soggy!
Katie Trant says
This is the BEST way to have tomatoes on pizza, hands down!