Sundried Tomatoes Recipe
cups
Learn 3 easy ways to make sun-dried tomatoes at home. Perfect for pastas, pizzas, salads and preserving excess garden tomatoes!
cups
Ingredients
For Tomatoes
- 5 lbs Roma tomatoes Capri, cherry or plum tomatoes also work
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes
For Packing in Oil
- Extra virgin olive oil enough to submerge the sundried tomatoes
- 3 whole garlic cloves peeled
- fresh oregano a few sprigs
- fresh basil a few sprigs
Instructions
Prep the Tomatoes
- Wash and dry tomatoes. Slice lengthwise into halves (or quarters if large).
- Remove seeds and extra pulp. You can also cut out especially large or tough stems.
- Optional: Spread tomatoes cut side up on a tray and sprinkle with salt. Place cut side down onto several layers of paper towels and allow some of the juices to draw out of the tomatoes and onto the paper towels. Leave the salted tomatoes for about 30 minutes. Discard paper towels and continue with the recipe.
- Arrange cut-side up on trays. Sprinkle with salt, black pepper, and crushed red pepper.
Method 1: Sun-Drying
- Place tomatoes on mesh racks in direct sun.
- Cover with cheesecloth or a mesh screen to keep insects away.
- Bring trays indoors overnight.
- Dry 3–7 days, or until leathery and pliable.
Method 2: Dehydrator
- Arrange tomatoes cut-side up in a single layer.
- Set dehydrator to 135°F (57°C).
- Dry 8–14 hours, until leathery but not brittle.
Method 3a: Standard Oven
- Preheat oven to 250°F (121°C).
- Place tomatoes, cut side up, on parchment-lined baking sheets.
- Bake 5–6 hours, rotating trays occasionally, until leathery.
Method 3b: Convection Oven
- Preheat oven to 225°F (107°C).
- Place tomatoes, cut side up, on parchment-lined baking sheets.
- Bake 3½-4 hours, rotating trays occasionally, until leathery.
Packing In Olive Oil
- Once dried and cooled, place tomatoes in clean glass jars.
- Add whole garlic cloves, sprigs of fresh oregano, and fresh basil leaves.
- Cover completely with olive oil, ensuring no tomatoes or herbs are exposed to air.
- Seal and refrigerate. Bring to room temperature before serving.
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Notes
- Sun-drying works best if you live in a hot, dry climate. It is my preferred method here in the valley of Northern California. If you are in a humid climate, this method may be frustrating and take long. The tomatoes may develop mold if they’re not dried quickly.
- Drying in the dehydrator was my second favorite method. The tomatoes dried completely, though it took some time, and the overall finished texture was slightly more brittle than true sun-dried tomatoes.
- The oven method was my least favorite, but it works if it is your only option. Use a convection oven if possible. The extra air circulation helps the drying process immensely. You can use a conventional oven if that is your only option. Pressing down on the tomatoes to help squeeze out extra pulp is helpful.
- Salting the tomatoes ahead of drying helps to draw out extra moisture. It may speed the process up, but it is not necessary.
Nutrition
Calories: 216kcal | Carbohydrates: 47g | Protein: 11g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 2400mg | Potassium: 2739mg | Fiber: 14g | Sugar: 30g | Vitamin A: 9748IU | Vitamin C: 157mg | Calcium: 131mg | Iron: 3mg
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