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Homemade sundried tomatoes

Homemade sundried tomatoes


These are great added to potato salad and homemade quiche, or blitzed into soups

  • Feeds 5 Feeds 5
  • Ready in 2 hours 5 minutes

Each serving contains

  • Energy
    78kj 18kcal
  • Fat
    Med 1%
  • Saturates
    Low 0%
  • Sugar
    Med 1%
  • Salt
    Low 0%

% of adult’s reference intake | Carbohydrates per serving : 2g

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  • 225g Co-op cherry tomatoes, halved
  • 1 tsp Co-op olive oil
  • 1/4 tsp dried basil
  • 1/4 tsp dried thyme
  • 4 garlic cloves, unpeeled, lightly crushed


  1. Preheat the oven to 110°C/fan 90°C/gas 1/2
  2. Line a baking tray with greaseproof paper, put the tomatoes on it and drizzle with the oil
  3. Add the herbs and garlic, and toss together
  4. Put in the oven and roast for 1 hour 45 mins to 2 hours, until the tomatoes are flattened and fairly dried out, but not blackened
  5. Allow to cool on the tray
  6. The tomatoes can be stored in the fridge, covered, for up to two days

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