Dried Tomatoes Recipe: Homemade dried tomatoes are a game-changer in the kitchen. They pack a punch of flavor, last for months when stored properly, and can be used in countless dishes. Whether you love them on a pizza, in pasta, tossed in salads, or simply enjoyed as a healthy snack, making them at home is surprisingly easy and rewarding. Unlike store-bought versions that often come soaked in oil or preservatives, homemade dried tomatoes let you control every ingredient—from the type of tomato to the seasonings.
This guide will take you through everything: the ingredients you’ll need, different drying methods, and a detailed step-by-step process to achieve perfectly dried tomatoes that are flavorful, chewy, and long-lasting.
Introduction to Dried Tomatoes
Why Dried Tomatoes Are a Kitchen Staple
If you’ve ever tasted a sun-dried tomato, you know they deliver an incredible burst of flavor. Drying tomatoes concentrates their natural sweetness and acidity, creating an intense, tangy, and slightly smoky taste. Because of their powerful flavor, a small handful can transform an ordinary dish into something gourmet.
They’re also versatile. Toss them into pasta, blend them into dips, sprinkle them on pizza, or even snack on them straight out of the jar. They can easily elevate your cooking without much effort, making them a must-have for every kitchen enthusiast.
Health Benefits of Dried Tomatoes
Dried tomatoes aren’t just delicious—they’re packed with nutrients. They’re rich in antioxidants like lycopene, which is linked to heart health and cancer prevention. They also contain high amounts of vitamin C, vitamin K, potassium, and iron.
Because the water content is removed during the drying process, their nutrients and natural sugars become more concentrated. This means you get more fiber and essential vitamins in a smaller serving size. Unlike chips or processed snacks, dried tomatoes are a healthier alternative when you’re craving something savory.
Different Ways to Use Dried Tomatoes in Cooking
Wondering how to use dried tomatoes? The possibilities are endless. You can:
- Add them to pasta sauces for depth of flavor.
- Blend them into pesto for a tangy twist.
- Sprinkle them on pizzas instead of fresh tomatoes.
- Rehydrate them and use in soups and stews.
- Toss them into salads for a chewy, flavorful bite.
They’re the kind of ingredient that inspires creativity in the kitchen. Once you start making them, you’ll find yourself adding them to almost everything.
Ingredients You’ll Need
Essential Ingredients for Homemade Dried Tomatoes
The star of the recipe is, of course, fresh tomatoes. For best results, choose varieties with low water content like Roma or plum tomatoes. You’ll also need:
- Olive oil (for brushing or storing)
- Sea salt (to bring out the flavor)
- Black pepper (optional)
That’s all you truly need. The simplicity of the recipe allows the tomatoes’ natural sweetness to shine.
Optional Additions for Flavor Enhancement
If you want to get creative, you can season your tomatoes before drying. Popular options include:
- Garlic powder
- Dried oregano
- Thyme
- Basil
- Red chili flakes for a spicy kick
These herbs and spices cling to the tomatoes as they dry, infusing them with extra layers of flavor.
Equipment Needed for Drying Tomatoes
You don’t need a professional kitchen setup. Depending on the method you choose, here’s what you might need:
- A sharp knife and cutting board
- Baking trays (for oven drying)
- Dehydrator (for faster, even drying)
- Cheesecloth or netting (if sun drying, to keep bugs away)
- Airtight jars or containers for storage
Most households already have these items, which makes this recipe even more accessible.
Choosing the Best Tomatoes
Best Tomato Varieties for Drying
Not all tomatoes are created equal when it comes to drying. You’ll want tomatoes that are meaty with fewer seeds and less water. The best choices include:
- Roma tomatoes
- Plum tomatoes
- San Marzano tomatoes
Cherry and grape tomatoes also work beautifully because of their natural sweetness, but they’ll take longer to dry.
How to Select Ripe and Firm Tomatoes
Pick tomatoes that are firm, ripe, and free from blemishes or bruises. Overripe tomatoes are too watery and won’t dry well. On the other hand, underripe tomatoes can be sour and lack sweetness. A good test is to press gently on the skin—ripe tomatoes should give slightly without feeling mushy.
Preparing Tomatoes Before Drying
Preparation is key to perfect dried tomatoes. Here’s how to get them ready:
- Wash them thoroughly to remove any dirt or chemicals.
- Pat them dry with a clean towel.
- Slice them in half lengthwise (for Roma or plum tomatoes). If using cherry tomatoes, cut them in half.
- Scoop out excess seeds with a spoon to reduce moisture.
This simple prep work ensures even drying and prevents sogginess.
Methods of Drying Tomatoes
Sun-Drying Method
Sun-drying is the traditional way and gives the most authentic flavor. Lay your tomato halves on a tray, sprinkle them with salt, and cover with cheesecloth to protect from insects. Leave them in direct sunlight for several days until they’re dry and leathery. While this method produces delicious results, it requires hot, dry weather and patience.
Oven-Drying Method
This is the most practical method for most home cooks. Preheat your oven to a low temperature (about 200°F/90°C). Arrange tomato halves on a baking sheet lined with parchment paper. Leave the oven door slightly open to let moisture escape, and bake for 6–12 hours, depending on size.
Dehydrator Method
If you own a dehydrator, you’re in luck—it’s the most efficient method. Set the dehydrator to 135°F (57°C) and let the tomatoes dry for 8–12 hours. The result is consistent, chewy dried tomatoes with minimal effort.
Pros and Cons of Each Method
- Sun-drying: Best flavor, but weather-dependent and time-consuming.
- Oven-drying: Convenient and widely accessible, but uses more energy.
- Dehydrator: Quick and reliable, but requires special equipment.
Each method has its strengths, and the choice depends on your kitchen setup and patience level.
Step-by-Step Guide to Making Dried Tomatoes
Washing and Cutting the Tomatoes
Start by washing your tomatoes under cool water. Dry them thoroughly, then cut them in half lengthwise. For larger tomatoes, you may want to cut them into quarters. Removing excess seeds is recommended, but not strictly necessary—it helps reduce drying time and makes the final product less watery.
Seasoning the Tomatoes for Flavor
Before drying, drizzle a light coat of olive oil over the tomatoes. Sprinkle with sea salt, pepper, and any herbs you prefer. Remember, a little seasoning goes a long way since the flavors intensify during drying.
Drying the Tomatoes (Different Methods Explained)
Depending on the method you choose:
- Oven: Place tomatoes cut-side up, bake at low heat, checking every hour.
- Dehydrator: Arrange tomatoes on trays, leave space between them, and let them dry evenly.
- Sun: Lay tomatoes on a rack, cover with mesh, and bring them indoors at night to avoid moisture.
The tomatoes are ready when they’re leathery but still pliable—not brittle.
Cooling and Storing Your Dried Tomatoes
Once dried, let them cool completely. Then transfer to an airtight container or store in olive oil for richer flavor. Properly dried and stored tomatoes can last for months, providing you with a ready-to-use ingredient whenever you need it.
Storing and Preserving Dried Tomatoes
Storage in Airtight Containers
Once your dried tomatoes are completely cooled, the first step is to store them properly. Airtight glass jars, vacuum-sealed bags, or even sturdy plastic containers work best. The key is to keep them away from air and moisture, as both can lead to mold or spoilage. Store the jars in a cool, dark place—like a pantry or cupboard—to preserve their flavor and texture. When stored correctly, dried tomatoes can last up to 6 months without losing their quality.
To prevent sticking, you can layer the tomatoes with parchment paper inside the jar. This small trick makes it easier to remove portions when you need them without tearing the tomatoes apart.
Storing in Olive Oil
For a gourmet touch, try storing your dried tomatoes in olive oil. Not only does this preserve them, but it also creates a flavorful infused oil you can use for cooking, drizzling over salads, or dipping bread. Simply pack the dried tomatoes into a sterilized jar and cover them completely with extra virgin olive oil. You can add garlic cloves, basil, or oregano for extra flavor.
Keep in mind that tomatoes stored in oil must be refrigerated to avoid bacterial growth. They’ll typically last about 3–4 weeks this way. The added benefit is that the oil itself becomes infused with tomato essence, giving you two ingredients in one jar.
Shelf Life and Best Practices
- Airtight storage: 6 months at room temperature.
- Olive oil storage: Up to 4 weeks in the fridge.
- Freezing: Up to 12 months when vacuum sealed.
Always check for signs of spoilage—if the tomatoes smell off, feel slimy, or show mold, discard them immediately. Proper handling and storage are the secret to long-lasting, safe dried tomatoes.
Delicious Ways to Use Dried Tomatoes
In Pasta Dishes
Dried tomatoes are a natural fit for pasta. They bring a rich, savory sweetness that balances perfectly with creamy or tomato-based sauces. Chop them up and toss into spaghetti aglio e olio, or add them to a creamy Alfredo for an extra layer of flavor. You can even rehydrate them in warm water or broth before adding them to sauces for a softer bite.
They also work wonderfully in pasta salads. A handful of chopped dried tomatoes adds chewiness and depth, turning a simple dish into something restaurant-worthy.
As a Pizza Topping
Forget plain old pepperoni—dried tomatoes make an incredible pizza topping. Their concentrated flavor pairs beautifully with mozzarella, goat cheese, or feta. They also hold up well during baking, unlike fresh tomatoes that release too much water and make the crust soggy.
For a Mediterranean twist, pair them with olives, artichokes, and a drizzle of olive oil. The result is a pizza bursting with bold, savory flavors.
In Salads and Sandwiches
Salads get an instant upgrade with the addition of dried tomatoes. Chop them finely and sprinkle them over a green salad for a tangy kick, or mix them into grain-based salads like couscous, quinoa, or bulgur for a hearty, flavorful meal.
Sandwiches and wraps also benefit from their punchy flavor. Add them to a grilled chicken sandwich, a veggie wrap, or even a breakfast bagel with cream cheese. The chewy texture and sweet-tart flavor provide the perfect contrast to fresh ingredients.
Homemade Pesto with Dried Tomatoes
If you love classic basil pesto, try making a sun-dried tomato version. Blend dried tomatoes with garlic, nuts (pine nuts, walnuts, or almonds), olive oil, and Parmesan cheese. The result is a thick, tangy spread that’s perfect for pasta, sandwiches, or as a dip for crusty bread.
This variation of pesto is not only delicious but also versatile. It adds a bold Mediterranean twist to any dish and can be stored in the fridge for up to a week.
Nutritional Value of Dried Tomatoes
Calorie Content
Because dried tomatoes are concentrated, they pack more calories per serving than fresh tomatoes. On average, a 100-gram serving of dried tomatoes contains around 200 calories, compared to about 20 calories in the same amount of fresh tomatoes.
While the calorie count is higher, the portion size needed to flavor a dish is much smaller, meaning you don’t need to eat a lot to enjoy their benefits.
Vitamins and Minerals
Dried tomatoes are nutritional powerhouses. They’re rich in:
- Vitamin C: Boosts immunity and supports skin health.
- Vitamin K: Essential for blood clotting and bone health.
- Iron: Helps prevent anemia and supports energy levels.
- Potassium: Regulates blood pressure and heart function.
Since water is removed, these nutrients are more concentrated, making dried tomatoes a nutrient-dense food.
Comparison with Fresh Tomatoes
Fresh tomatoes are hydrating and low in calories, while dried tomatoes are more concentrated and packed with nutrients. In short:
- Fresh tomatoes: Great for hydration and light eating.
- Dried tomatoes: Best for intense flavor and dense nutrition.
Both have their place in a healthy diet, and using a mix of fresh and dried gives you the best of both worlds.
Common Mistakes to Avoid
Over-Drying Tomatoes
A common mistake is leaving tomatoes in the oven or dehydrator for too long. Over-dried tomatoes turn brittle and lose their chewy texture. The goal is to achieve a leathery feel—dry but still flexible. Always check them regularly toward the end of the drying process.
Storing Without Proper Sealing
If dried tomatoes are exposed to air, they quickly absorb moisture and spoil. Many beginners make the mistake of storing them in loosely closed bags or jars. Always use airtight containers, and consider vacuum-sealing if you want them to last longer.
Using Overripe or Watery Tomatoes
Not all tomatoes are good candidates for drying. Overripe or juicy varieties like beefsteak tomatoes have too much water, making them harder to dry properly. Stick with firmer, meatier tomatoes like Roma or plum for the best results.
Tips and Tricks for Perfect Dried Tomatoes
How to Intensify the Flavor
If you want your dried tomatoes to burst with flavor, there are a few tricks you can use. First, sprinkle the cut tomatoes lightly with sea salt before drying. This not only helps draw out excess moisture but also amplifies their natural sweetness. Another method is brushing them with a thin layer of olive oil mixed with crushed garlic before drying. As they dehydrate, the garlic flavor seeps in, creating a rich, savory taste.
You can also experiment with slow-drying at a lower temperature. While it takes more time, this method preserves more of the natural sugars and results in a sweeter, more concentrated tomato. Patience truly pays off when it comes to flavor intensity.
Best Herbs and Spices for Drying
Herbs and spices can completely transform the taste of dried tomatoes. Popular options include:
- Basil – Adds a sweet, peppery note.
- Oregano – Brings out a classic Italian flavor.
- Rosemary – Provides a woody, aromatic touch.
- Thyme – Enhances earthy undertones.
- Chili flakes – For those who enjoy a spicy kick.
Sprinkle these herbs on the tomatoes before drying or add them afterward when storing in olive oil. Either way, you’ll elevate the flavor profile to restaurant-quality levels.
Pairing Dried Tomatoes with Other Foods
Dried tomatoes pair beautifully with a wide range of ingredients. Think of them as a flavor enhancer that works in both savory and unexpected sweet combinations. Some great pairings include:
- Cheese: Goat cheese, feta, or Parmesan.
- Protein: Chicken, tuna, and shrimp.
- Grains: Quinoa, couscous, or rice dishes.
- Breads: Focaccia, ciabatta, or rustic sourdough.
You can even use dried tomatoes in homemade sauces, spreads, or dips. Pair them with roasted red peppers for a smoky dip or blend them with cream cheese for a tangy spread. The possibilities are endless once you start experimenting.
FAQs about Dried Tomatoes Recipe
Can You Rehydrate Dried Tomatoes?
Yes, absolutely! To rehydrate, soak them in warm water, vegetable broth, or wine for about 20–30 minutes. They’ll plump up and become softer, closer to the texture of cooked fresh tomatoes. This is especially useful if you’re adding them to soups, stews, or sauces. Save the soaking liquid—it’s packed with flavor and can be added to your dish for an extra boost.
How Long Do They Last?
When stored in an airtight container in a cool, dark place, dried tomatoes can last up to 6 months. If vacuum-sealed, they may last even longer—up to a year. Tomatoes stored in olive oil should be consumed within 3–4 weeks and always kept refrigerated to prevent spoilage.
Can You Freeze Dried Tomatoes?
Yes, dried tomatoes freeze very well. Place them in freezer-safe bags, remove as much air as possible, and store them in the freezer for up to 12 months. Freezing preserves their texture and flavor, making it a great option if you make them in bulk.
Do You Need to Peel Tomatoes Before Drying?
No, peeling is not necessary. The skin helps the tomatoes hold their shape during drying and adds to the chewy texture. However, if you prefer a smoother result, you can blanch and peel them before drying—it’s entirely up to your taste preference.
Conclusion
Dried tomatoes are one of those kitchen treasures that are both practical and delicious. They’re simple to make at home, require minimal ingredients, and can be stored for months if prepared correctly. From choosing the right tomatoes and seasoning them just right, to experimenting with different drying methods, this recipe is flexible and rewarding.
Not only do dried tomatoes add incredible flavor to pasta, pizza, salads, and sandwiches, but they also pack a nutritional punch. Whether you enjoy them chewy or rehydrated, they’re a versatile ingredient you’ll find yourself reaching for time and time again.
So, the next time you’ve got a batch of ripe tomatoes, skip the store-bought version and make your own dried tomatoes at home. Once you taste the difference, you’ll never go back.
