Sweet, tangy, and a little jammy – these homemade sun-dried tomatoes with plums and garlic are slow-roasted with herby olive oil until perfectly chewy and flavorful. They’re easy to make, incredibly versatile, and add a gourmet touch to everything from pasta and salads to cheese boards and toast.

There are some recipes that don’t just feed you – they stay with you. They become those little kitchen treasures that you pull out over and over again, surprising yourself each time with just how good they are. This recipe for homemade sun-dried tomatoes with plums and garlic is one of those treasures for me.

It started as a simple experiment. I’ve always loved the chewy, tangy intensity of sun-dried tomatoes, but one day I had a bowl of prune plums on my counter and thought – what if I roasted them together? Tomatoes for acidity, plums for sweetness, garlic for depth, and a sprinkle of Herbes de Provence to tie it all together.

The first time I pulled the tray out of the oven, my kitchen smelled like something out of a French countryside kitchen – herby, fruity, savory, a little sweet. The tomatoes were chewy and tangy, the plums had turned sticky and jammy, and the garlic had mellowed into something soft and fragrant. I tasted one warm right off the pan, and I knew this recipe was going to become a staple.

It’s the kind of thing you make once and then wonder how you ever cooked without it. Spoon them onto toasted sourdough, toss them with pasta, or tuck them onto a cheese board – they instantly elevate everything. And the best part? They’re ridiculously simple. All you need is patience and a low oven.

Why Tomatoes and Plums Work So Well Together

On paper, tomatoes and plums might sound unusual. But once you try them roasted together, you’ll understand why they work.

• Cherry tomatoes are naturally tangy and slightly sweet. Roasting intensifies their flavor, giving you that classic sun-dried taste.
• Prune plums (also called Italian plums) are firmer and less watery than other plums, so they hold up beautifully in the oven. As they roast, their sugars concentrate, turning them into little chewy jewels that balance the tomatoes’ acidity.
• Garlic ties everything together, softening into a mild, sweet, aromatic layer that keeps you reaching for another bite.
• Herbes de Provence adds that rustic Mediterranean aroma that makes this feel more than just a jar of roasted fruit – it feels like something elegant and timeless.

The combination hits every flavor note: tangy, sweet, savory, garlicky, and herby.

A Little Story

I think recipes like this are a reminder to slow down. It’s not the kind of dish you can rush – the oven needs hours to work its magic. And in those hours, the whole kitchen transforms.

The scent builds gradually: first the sharpness of raw garlic, then the earthy aroma of herbs, and finally that sweet, caramelized fragrance of tomatoes and plums roasting down together. It makes your kitchen feel cozy and alive, like you’re cooking something far more complicated than you actually are.

I love recipes like this because they teach patience. They remind me that some of the best flavors come when you step back and let the ingredients do their thing. And when you finally open the oven door, the payoff is huge.

A Little History: Sun-Dried Tomatoes

Sun-dried tomatoes are nothing new. They go back centuries in Mediterranean cooking, especially in Italy and southern France, where people needed ways to preserve their summer harvest. Traditionally, ripe tomatoes were halved and left to dry in the hot sun, often sprinkled with salt to prevent spoilage. The drying process concentrated their flavor and made them last through the colder months.

While the sun isn’t always practical for us today, the oven mimics the same process. Low heat over several hours slowly dehydrates the tomatoes while keeping their flavors intact.

Adding plums may not be traditional, but it builds on the same preservation idea. Just like drying figs or apricots, plums intensify when roasted. Pairing them with tomatoes creates a more complex, layered flavor than tomatoes alone.

Spotlight on the Ingredients

Tomatoes

For this recipe, I recommend cherry tomatoes because they’re sweet and small enough to dry evenly. But Roma or grape tomatoes also work well – just slice them into halves or wedges. Larger beefsteak tomatoes aren’t ideal here since they hold too much water and take longer to roast down.

Plums

Prune plums are the star. They’re smaller, oval-shaped, and less watery than regular plums, which means they roast into chewy, jammy bites instead of collapsing. If you can’t find them, choose another firm-fleshed plum – just avoid overly juicy varieties, which can turn mushy.

Garlic

Thinly slicing the garlic is key. Whole cloves roast too slowly, but slices soften at the same rate as the tomatoes and plums. By the end, the garlic is mellow, sweet, and infused with herby oil.

Olive Oil

Since olive oil is both a cooking medium and a preservative here, quality matters. A good extra virgin olive oil adds richness and fruitiness, and because you’ll be spooning that oil over bread and pasta, it’s worth using one you really enjoy.

Herbes de Provence

This blend makes the recipe shine. Let’s break it down.

How to Make Herbes de Provence at Home

You don’t need to buy a jar – you can make your own in minutes. The base blend usually includes dried thyme, oregano, rosemary, and savory.

Without lavender (more versatile):

• 2 tablespoons dried thyme
• 2 tablespoons dried oregano
• 2 tablespoons dried rosemary
• 1 tablespoon dried savory (or extra thyme)

With lavender (classic French touch):

• Same as above, plus 1 teaspoon dried lavender buds

The lavender gives it a subtle floral lift, but not everyone loves floral flavors. Personally, I like having both versions in my pantry – lavender for when I want something truly Provençal, and the lavender-free version for everyday cooking.

Step-by-Step: Sun-Dried Tomatoes with Plums & Garlic

Ingredients

• 1 cup cherry tomatoes, halved
• 1 cup prune plums, halved and pitted
• 3 garlic cloves, thinly sliced
• 1 tbsp herbes de Provence
• Salt, to taste
• 2 tbsp olive oil (for roasting), plus more to cover

Instructions

1. Preheat oven to 250°F (120°C).
2. In a bowl, toss tomatoes, plums, garlic, herbs, salt, and olive oil until well coated.
3. Spread on a parchment-lined baking sheet in a single layer.
4. Roast for 3 ½ to 4 hours, until tomatoes are leathery and plums are sticky and jammy.
5. Cool completely. Transfer to a clean jar and cover with olive oil.
6. Store in the fridge for up to 4 days.

How to Use Them

This is the part that makes me most excited. These little flavor bombs can transform anything from the simplest breakfast to the fanciest appetizer.

• Spread over toasted sourdough with ricotta, goat cheese, labneh or burrata.
• Toss into a warm bowl of spaghetti with parmesan and fresh basil.
• Stir into couscous, quinoa, or farro for a Mediterranean-style grain bowl.
• Add to pizza or flatbreads instead of regular toppings.
• Serve with roasted chicken or grilled fish as a sweet-savory garnish.
• Blend into a quick spread or pesto with nuts and parmesan.
• Scatter over a brunch board alongside cheeses, olives, and cured meats.

Preservation Tips

Because these are only partially dried, they won’t last as long as commercially sun-dried tomatoes. Here’s how to make the most of them:

• In the fridge: Store under oil, up to 4 days.
• In the freezer: Freeze without oil on a baking sheet, then transfer to a bag. They keep for 3–4 months and thaw quickly.
• Vacuum sealing: If you have a vacuum sealer, this extends freezer life even longer.
• Not for canning: Because of the oil and low acidity, this recipe isn’t safe for traditional canning. Stick to short-term fridge storage or freezing.

Nutritional Benefits

One of my favorite things about this recipe is that it’s indulgent and nourishing.

• Tomatoes are rich in lycopene, an antioxidant linked to heart health and skin health.
• Plums provide fiber, vitamin K, and natural sweetness without added sugar.
• Garlic is known for its immune-boosting compounds.
• Olive oil contributes healthy fats that support brain and heart health.

It’s a flavor-packed recipe that also offers plenty of nutritional value.

The Beauty of Slow Roasting

I think every home cook needs a recipe like this in their back pocket – one that reminds you that cooking can be slow, intentional, and deeply rewarding.

As these roast, your kitchen fills with the most incredible aroma. Friends and family will wander in asking what you’re making, and when you hand them a bite, their eyes will light up. That’s the kind of recipe that stays with you.

Frequently Asked Questions

Can I make this in a dehydrator?
Yes – set it to about 135°F and check after 6–8 hours. The texture will be slightly different but still delicious.

Can I use different herbs?
Absolutely. Try Italian seasoning, za’atar, or even just rosemary and thyme. Each gives a unique flavor.

Can I store them longer than 4 days?
Not safely in oil – but you can freeze them for up to 3–4 months.

Can I skip the plums?
Yes, but you’ll lose that unique sweet-savory balance. Try figs or apricots as a substitute if you want something different.

Can I rehydrate them?
If you prefer a softer texture, soak them in warm water for 10 minutes before using – but honestly, I love them chewy.

Final Thoughts

This recipe is more than just a condiment – it’s a reminder of what happens when you let simple ingredients transform slowly in the oven. These homemade sun-dried tomatoes with plums and garlic are sweet, tangy, chewy, and herby, with just the right amount of garlic richness.

Keep a jar in your fridge, and you’ll never run out of ways to use them. Add them to bread, pasta, salads, or grain bowls, and they’ll instantly make everything taste gourmet.