Sun Dried Tomatoes Recipe (with Video)

Sun Dried Tomatoes Recipe: There’s something magical about sun dried tomatoes. Their intense flavor, chewy texture, and versatility make them a pantry staple for home cooks and gourmet chefs alike.

While store-bought versions are convenient, nothing beats the taste and satisfaction of homemade sun dried tomatoes.

Let’s walk through a step-by-step guide to making them right in your kitchen or backyard.

What Are Sun Dried Tomatoes?

Sun dried tomatoes are simply ripe tomatoes that have had most of their moisture removed through drying under the sun, in an oven, or with a dehydrator. The drying process concentrates the flavors, turning them into savory, tangy bites of goodness. Traditionally, they’re made in Mediterranean countries, where the dry heat naturally dehydrates tomatoes over several days. This preservation technique dates back centuries and is a great way to store tomatoes for long periods without refrigeration.

What makes them so delightful is their punch of flavor. Imagine the rich, sweet tang of a fresh tomato turned up to eleven—that’s the magic of sun drying. These tomatoes can be used in pasta, salads, sandwiches, sauces, or even as a snack straight from the jar.

Why Make Them at Home?

Sure, you can buy a bag of sun dried tomatoes at the store, but making them at home gives you control over everything—from the type of tomatoes used to how they’re seasoned and stored. Not to mention, it’s far more affordable.

Homemade sun dried tomatoes:

• Have no preservatives or artificial flavors
• Can be seasoned exactly how you like them
• Are fresher and more vibrant in taste
• Make for a fun and satisfying DIY kitchen project

And if you’ve ever grown your own tomatoes, this is the perfect way to use up a bumper crop. Whether you’re drying them in the sun, oven, or a dehydrator, the end result is always worth the time and effort.

Ingredients and Equipment Needed

Key Ingredients

You don’t need a long grocery list for this recipe. Simplicity is the name of the game.

Here’s what you’ll need:

• Fresh tomatoes: Roma or plum tomatoes are ideal because they’re meaty and have less water content.
• Salt: Acts as a preservative and brings out flavor.
• Optional additions:
  • Cracked black pepper
  • Dried herbs (oregano, thyme, rosemary)
  • Garlic powder
  • Olive oil (for preserving)

That’s it! You can go minimalist or get creative with your seasoning, depending on how you plan to use them.

Recommended Tools and Equipment

While the ingredients are basic, a few tools make the process easier:

• Sharp knife or tomato slicer: For even slicing.
• Cutting board: A must-have for any kitchen prep.
• Baking sheet or drying rack: For laying out the tomatoes.
• Cheesecloth or mesh cover (for sun drying): Keeps bugs away.
• Dehydrator or oven (optional): For quicker, weather-proof drying.
• Glass jars or airtight containers: For storage.
• Clean towels or paper towels: To dry off any moisture from the tomatoes before drying.

Having everything on hand before you start will make the process smooth and efficient.

Preparing the Tomatoes for Drying

Choosing the Right Type of Tomatoes

The success of your sun dried tomatoes largely depends on the type of tomatoes you start with. Not all tomatoes are created equal when it comes to drying.

Best tomato types for drying:

• Roma (plum) tomatoes: These are the gold standard. Firm, fewer seeds, and not too juicy.
• San Marzano: Slightly sweeter than Roma, excellent for drying.
• Cherry tomatoes: Great for a chewy, candy-like version of sun dried tomatoes.

Avoid using big, watery beefsteak or heirloom tomatoes unless you’re okay with a long drying time and a mushier texture. Less moisture = quicker drying and better preservation.

Washing and Slicing Tips

Cleanliness is key in any preservation method. Start by thoroughly washing the tomatoes under cold water. Use a produce brush if needed to remove dirt, especially if they’re homegrown.

Slicing tips:

• For Romas or plums: Slice lengthwise into halves or quarters.
• For cherry tomatoes: Slice them in half.
• For uniform drying: Try to keep the slices about ¼ inch thick. Too thick, and they’ll take forever to dry. Too thin, and they’ll shrivel to nothing.

Once sliced, gently press out any extra juice and seeds using your thumb or a spoon. This reduces drying time and helps concentrate the flavor even more.

Then, lay the slices skin-side down on your drying surface. Give them a light sprinkle of salt and any optional seasonings at this point. Salt draws out moisture and enhances flavor—don’t skip it!

Drying Methods for Sun Dried Tomatoes

Traditional Sun Drying Method

If you live in a hot, dry climate, sun drying is not only authentic but also energy-efficient. It takes patience, but the end result is unbeatable.

Steps:

1. Arrange the tomato slices skin-side down on a mesh drying rack or tray.
2. Lightly salt and season if desired.
3. Cover with a thin mesh or cheesecloth to protect from insects and debris.
4. Place the tray in full sun, ideally where there’s a gentle breeze.
5. Bring them indoors at night to prevent dew from reversing the drying process.
6. Repeat the process daily until tomatoes are leathery but pliable—this usually takes 4–7 days.

Tips:

• Rotate the trays once a day for even drying.
• Patience pays off—let nature do the work!

Oven Drying Method

If you don’t have the right weather conditions or want a faster method, your kitchen oven is a reliable alternative. It’s not quite the “sun-dried” method, but it delivers similar flavor and texture—without the wait.

Steps:

1. Preheat your oven to the lowest setting (usually 140–170°F or 60–75°C).
2. Line a baking tray with parchment paper or use a wire rack over the tray for better airflow.
3. Arrange your tomato slices skin-side down with a bit of space between them.
4. Season lightly with salt and herbs.
5. Place in the oven and leave the door slightly ajar to allow moisture to escape.
6. Bake for 6–12 hours, depending on tomato thickness and water content. Check every couple of hours.

You’re looking for a chewy, leathery texture—not crispy. Once cooled, test by bending them slightly—they should not snap.

Tips:

• Use convection settings if available for even drying.
• Flip the tomatoes halfway through for consistent results.
• Place a wooden spoon in the oven door to keep it ajar.

Oven drying is the best balance of convenience and authenticity if you can’t go the natural sun-drying route.

Using a Dehydrator

If you have a food dehydrator, making sun dried tomatoes becomes incredibly easy and almost foolproof. It’s a great tool for bulk drying and ensures uniform results.

Steps:

1. Lay your tomato slices on dehydrator trays without overlapping.
2. Set the temperature to 135°F (57°C) for vegetables.
3. Dry for 8–12 hours, checking every few hours for desired doneness.

You’ll know they’re done when they feel leathery but not brittle. Over-drying can make them too hard and unpleasant to chew, while under-drying might result in spoilage.

Benefits of a dehydrator:

• Consistent drying temperature
• Faster and more energy-efficient than an oven
• No need for constant monitoring

Dehydrators are an investment, but if you enjoy drying fruits, veggies, or herbs, it’s a must-have kitchen gadget.

Storing and Preserving Sun Dried Tomatoes

Storage Options

Once your tomatoes are fully dried, storage is key to keeping them fresh and flavorful. Here are the top storage methods:

1. Dry Storage (in jars or bags):
   • Store in airtight containers or resealable bags.
   • Keep them in a cool, dark place like a pantry.
   • Use within 6–9 months for best flavor.
2. Freezing:
   • Place dried tomatoes in a ziplock bag and freeze.
   • Keeps them fresh for up to a year.
   • Retains color and texture well.
3. Vacuum Sealing:
   • Removes air and extends shelf life.
   • Great for long-term storage and preventing mold.

Make sure the tomatoes are fully cooled before sealing to avoid moisture condensation. Label each container with the date so you can track freshness.

Preserving in Olive Oil

Want an extra layer of flavor and moisture? Preserving sun dried tomatoes in olive oil is a delicious way to store them—and gives you infused oil to use in cooking!

Steps:

1. Sterilize a glass jar and let it dry completely.
2. Layer in your sun dried tomatoes.
3. Add extras like garlic cloves, rosemary, oregano, or chili flakes.
4. Fill the jar with extra virgin olive oil until tomatoes are fully submerged.
5. Seal the jar tightly and store in the refrigerator.

These oil-packed tomatoes are perfect for quick pasta dishes, antipasto platters, or topping focaccia. Just remember that because this version includes fresh herbs and garlic, it should be consumed within 2–3 weeks and always kept refrigerated.

Creative Ways to Use Sun Dried Tomatoes

Adding to Pasta Dishes

Sun dried tomatoes are a flavor bomb in pasta dishes. Their tangy, rich taste can elevate a basic pasta sauce or add depth to a creamy Alfredo. Try chopping them finely and tossing them with olive oil, garlic, and parmesan for a rustic tomato pesto. They pair wonderfully with ingredients like:

• Basil
• Goat cheese
• Chicken
• Spinach
• Olives

For a quick dinner, mix sun dried tomatoes with cooked pasta, grilled chicken, and a drizzle of the oil they’re preserved in—simple, quick, and gourmet.

Enhancing Salads and Sandwiches

In salads, sun dried tomatoes provide a chewy texture and concentrated tomato flavor that contrasts beautifully with fresh greens. Add them to a Greek salad, couscous bowl, or quinoa salad to boost taste.

In sandwiches, they’re a great alternative to fresh tomatoes, especially when you want a deeper, more umami flavor. Try layering them in a grilled cheese with mozzarella or adding to a veggie wrap with hummus and roasted peppers.

Blending into Sauces and Spreads

If you’re a fan of rich, flavorful sauces, sun dried tomatoes are your secret weapon. You can rehydrate them in hot water and blend into:

• Tomato cream sauce
• Sun dried tomato aioli
• Pesto (replace basil with parsley or arugula)
• Marinades for meat or tofu

They also make an amazing tapenade or bruschetta topping when chopped with olives, capers, and garlic.

Troubleshooting Common Issues

Why Are My Tomatoes Too Tough?

If your sun dried tomatoes feel more like jerky than a chewy treat, chances are they were dried too long or sliced too thin. The fix? Soak them in warm water or broth for 20 minutes before using. This rehydrates them slightly, making them softer and easier to chew.

Next time, aim for uniform thickness and check for pliability during drying—not crispness.

Mold or Spoilage: What Went Wrong?

Mold is usually a sign of residual moisture. If the tomatoes weren’t fully dried before storing or if they were kept in an unsealed container, bacteria and mold can take over.

Prevent this by:

• Ensuring complete dryness before storage
• Using airtight containers
• Refrigerating oil-packed tomatoes
• Checking periodically for spoilage signs

When in doubt, throw them out. Moldy tomatoes are not safe to consume.

Lack of Flavor? Here’s What to Do

Sometimes, home-dried tomatoes can turn out bland. This usually happens if the tomatoes weren’t fully ripe or if they were over-dried. To boost flavor:

• Use fully ripe, flavorful tomatoes
• Add seasoning before drying
• Store with aromatic herbs and garlic in olive oil

Also, giving them a quick soak in seasoned olive oil before use can bring back some punch.

Health Benefits of Sun Dried Tomatoes

Sun dried tomatoes aren’t just delicious—they’re also packed with nutrients. The drying process concentrates their nutritional value, meaning each bite is dense in vitamins and minerals.

Nutritional highlights:

• Rich in lycopene, an antioxidant known for its heart and cancer-fighting properties
• High in vitamin C, vitamin K, and potassium
• Contains iron and fiber
• Low in calories but high in flavor

They’re also a great way to add flavor to meals without relying on salt or sugar. Just keep an eye on portion size if you’re watching sodium intake, especially if you’re using salt-packed or oil-preserved versions.

FAQs about Sun Dried Tomatoes Recipe

1. Can I use any type of tomato for sun drying?

You can, but meaty tomatoes like Roma or San Marzano work best because they have less moisture and fewer seeds, which means faster drying and more flavor concentration.

2. How do I know when the tomatoes are fully dried?

They should be leathery and pliable, not crispy. If you can bend them without breaking, they’re done.

3. Can I store sun dried tomatoes in plastic containers?

Glass is better for long-term storage, but BPA-free plastic containers can work if they’re airtight and kept in a cool, dark place.

4. What’s the best way to rehydrate sun dried tomatoes?

Soak them in hot water, broth, or wine for 20–30 minutes before using in recipes. You can also simmer them in sauces to soften them naturally.

5. How long do homemade sun dried tomatoes last?

If stored dry in an airtight container, they last 6–9 months. Oil-packed versions should be refrigerated and consumed within 2–3 weeks.

Conclusion

Making sun dried tomatoes at home is more than a recipe—it’s a rewarding kitchen ritual. Whether you go the traditional sun route or use your oven or dehydrator, you’ll end up with a rich, savory ingredient that adds depth and punch to countless dishes. With a little time and patience, you’ll have jars of homemade goodness ready to impress your taste buds and elevate your meals.

So go ahead—buy those ripe tomatoes, slice them up, and start drying. Your pantry (and your palate) will thank you!