Homemade Sun-Dried Tomatoes

There’s something magical about biting into a chewy, intensely flavorful sun-dried tomato. It bursts with sweet, tangy notes and a deep savory punch that instantly elevates any dish. And the best part? You can make these beauties at home with just a few simple ingredients, your oven, and a bit of patience. Let me take you on a little journey into making your own batch of homemade sun-dried tomatoes — right in your kitchen.

Behind the Recipe

It all started one summer when my garden exploded with cherry tomatoes. I was giving them away by the basket, tossing them into salads, roasting them — and yet, the vines kept producing. That’s when I remembered my grandma’s kitchen, with baking trays lined with tomatoes drying under the sun. I figured, if she could do it, so could I. And once I made them myself, I was hooked. It’s now a yearly ritual that fills my kitchen with the scent of slow-roasted tomatoes and memories.

Recipe Origin or Trivia

Sun-dried tomatoes trace their roots back to the Mediterranean, especially Italy, where preserving summer’s bounty was both a necessity and an art form. Traditionally, they were dried under the hot Italian sun, then packed in olive oil with herbs and garlic. These little flavor bombs became popular in the U.S. during the 1980s and 90s and have stayed in our hearts (and pantries) ever since. They’re a staple in pasta, sandwiches, salads, and antipasto platters.

Why You’ll Love Homemade Sun-Dried Tomatoes

This is not just about preserving tomatoes — it’s about making something deeply flavorful that you’ll crave all year long.

Versatile: Add them to pasta, top your pizza, blend into dips, or snack on them straight from the jar.

Budget-Friendly: Uses up fresh tomatoes that might otherwise go to waste, saving you money.

Quick and Easy: Most of the process is hands-off, and no fancy equipment is needed.

Customizable: Season with your favorite herbs, spices, or oils to make them your own.

Crowd-Pleasing: Everyone loves the rich, tangy-sweet flavor they bring to any dish.

Make-Ahead Friendly: Store them for weeks or months, ready to use anytime.

Great for Leftovers: Toss into eggs, sandwiches, or grain bowls for a burst of flavor.

Chef’s Pro Tips for Perfect Results

Homemade sun-dried tomatoes are easy, but a few little tricks will help them shine.

• Choose tomatoes that are firm, ripe, and full of flavor. Cherry and Roma are best.
• Slice tomatoes evenly to ensure consistent drying.
• A low oven temperature and patience are key. Slow roasting concentrates the flavor.
• Use parchment paper to prevent sticking and make cleanup easier.
• Don’t crowd the tray. Leave space between tomatoes so they dry evenly.

Kitchen Tools You’ll Need

All you need is a few basic tools to get started.

Sharp Knife: For slicing tomatoes uniformly.

Baking Sheet: A flat, rimmed sheet works best.

Parchment Paper: Prevents sticking and helps with cleanup.

Cooling Rack (optional): For better airflow and even drying.

Airtight Jars or Containers: For storing the finished tomatoes.

Ingredients in Homemade Sun-Dried Tomatoes

This simple ingredient list delivers bold results. Here’s what you’ll need to create your own delicious batch.

1. Cherry Tomatoes: 2 pounds, halved. Their natural sweetness and size make them ideal for drying.
2. Olive Oil: 2 tablespoons, for drizzling and preserving flavor.
3. Sea Salt: 1 teaspoon, enhances and balances the tomato’s natural sugars.
4. Dried Oregano: 1 teaspoon, adds a hint of herbal Mediterranean aroma.
5. Garlic Powder (optional): ½ teaspoon, for an added savory kick.
6. Fresh Thyme or Basil (optional): A few sprigs, for infusing subtle earthy notes.

Ingredient Substitutions

No need to stress if you’re missing something.

Cherry Tomatoes: Use Roma or grape tomatoes.

Olive Oil: Avocado oil works well too.

Dried Oregano: Try Italian seasoning or dried basil.

Garlic Powder: Use finely minced fresh garlic instead.

Fresh Herbs: Skip them or use rosemary or parsley.

Ingredient Spotlight

Cherry Tomatoes: These small, juicy tomatoes are naturally sweet, making them ideal for drying. They hold their shape well and concentrate in flavor beautifully.

Olive Oil: A good quality extra virgin olive oil adds richness and helps preserve the tomatoes after drying.

Instructions for Making Homemade Sun-Dried Tomatoes

Making these is easier than you’d think. Just follow the steps and let your oven do most of the work.

1. Preheat Your Equipment:
   Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a large bowl, toss the halved cherry tomatoes with olive oil, sea salt, dried oregano, and garlic powder if using.
3. Prepare Your Cooking Vessel:
   Place the tomatoes cut-side up on the prepared baking sheet in a single layer. Make sure they’re not touching.
4. Assemble the Dish:
   Scatter fresh thyme or basil leaves on top if using. These will infuse their aroma during the drying process.
5. Cook to Perfection:
   Bake in the preheated oven for 3 to 4 hours. Check occasionally. They’re done when shriveled but still slightly pliable, not crispy.
6. Finishing Touches:
   Let cool completely. Transfer to clean jars and cover with a little olive oil for storage.
7. Serve and Enjoy:
   Use them right away or keep them on hand to elevate your dishes with bursts of sweet, tangy tomato flavor.

Texture & Flavor Secrets

These sun-dried tomatoes have a satisfying chew, not too leathery, with a vibrant burst of umami in every bite. Slow roasting intensifies the tomato’s sweetness, and the herbs bring in warmth and complexity. A touch of salt enhances every note, making them irresistible.

Cooking Tips & Tricks

A few helpful tricks will make your drying game even better.

• Use a convection setting if your oven has it to speed up drying.
• Rotate the tray halfway through for even dehydration.
• If you prefer oil-packed, sterilize your jars first and store in the fridge.
• Want more intense flavor? Add a sprinkle of balsamic vinegar before roasting.

What to Avoid

To keep your batch from flopping, steer clear of these common mistakes.

• Overlapping tomatoes — this prevents proper drying.
• Turning the heat too high — they’ll cook, not dry.
• Using overripe tomatoes — they’ll release too much moisture.

Nutrition Facts

Servings: 8
Calories per serving: 45
Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Make-Ahead and Storage Tips

Once cooled, store your sun-dried tomatoes in an airtight container. For short-term, keep them in the fridge for up to 2 weeks. For longer storage, freeze them or pack in olive oil and refrigerate. You can even vacuum-seal them if you’re feeling fancy.

How to Serve Homemade Sun-Dried Tomatoes

Toss into pasta, top off avocado toast, layer in grilled cheese, mix into salads or grain bowls, or blitz into a tapenade. They also make a great topping for hummus or a colorful addition to charcuterie boards.

Creative Leftover Transformations

Have a handful left? Here’s how to repurpose them deliciously:

• Chop and mix into scrambled eggs or omelets.
• Blend into creamy tomato-based pasta sauces.
• Stir into risotto for an umami punch.
• Add to sandwiches or wraps for extra flavor.

Additional Tips

• Use uniform sizes: Cut all tomato halves the same size for even drying.
• Cool completely before storing: Any warmth can create condensation and spoilage.
• Boost flavor: Sprinkle flaked chili for a hint of heat.

Make It a Showstopper

When serving, drizzle with a touch of extra virgin olive oil, add a few fresh basil leaves, and maybe a crack of black pepper. Serve in a rustic bowl or small jar for a homey, inviting feel. A crusty slice of bread alongside never hurts.

Variations to Try

• Spicy Kick: Add red pepper flakes before roasting.
• Garlic Lovers: Add sliced fresh garlic halfway through baking.
• Balsamic Burst: Drizzle with balsamic glaze for tangy sweetness.
• Smoky Depth: Use smoked sea salt or smoked paprika.
• Herb Infusion: Experiment with rosemary or tarragon for a different profile.

FAQ’s

Q1: Can I use a dehydrator instead of an oven?

Yes, absolutely. Set your dehydrator to 135°F and dry for 6–8 hours.

Q2: How long will they last?

In the fridge, about 2 weeks. In the freezer, up to 3 months.

Q3: Do I need to peel the tomatoes first?

Nope! The skins help hold the shape and add texture.

Q4: Can I sun-dry them outside like in the old days?

Yes, but only in very dry, hot climates. Always cover with cheesecloth.

Q5: What kind of tomatoes work best?

Cherry or Roma tomatoes are best because of their lower moisture and sweet flavor.

Q6: Are these safe to store in oil?

Yes, but store in the fridge and consume within 2 weeks. Always use sterilized jars.

Q7: How do I rehydrate them?

Soak in warm water or broth for 20–30 minutes until softened.

Q8: Can I season them differently?

Of course. Play with spices like cumin, paprika, or fennel seeds.

Q9: What’s the difference between oven-dried and sun-dried?

Same result, different method. Oven-dried is faster and safer indoors.

Q10: Can I make a big batch?

Yes! Just use multiple trays and rotate them during baking.

Conclusion

There’s something deeply satisfying about making your own sun-dried tomatoes. It’s simple, slow, and oh-so-rewarding. Once you taste that concentrated burst of flavor in your pasta or sandwich, you’ll never want store-bought again. Trust me, you’re going to love this.

Print