Homemade Sun-Dried Tomatoes—3 Ways

Sun-dried tomatoes add amazing flavor to any dish, but they're pretty pricey. Thankfully, it's incredibly easy to make homemade sun-dried tomatoes yourself, and there are several ways to do it.

I personally use the dehydrator to make sun-dried tomatoes most of the time, but I'm sharing an oven method as well and even tips for drying them in the sun if you're feeling adventurous.

While I love making this Easy Marinara with extra tomatoes too, nothing beats the simplicity of this recipe.

What are Sun-Dried Tomatoes?

If you haven’t had sun-dried tomatoes before, you are missing out, big time! They’re ripe tomatoes that have been dehydrated to remove 80-90% of their water content.

Sun-dried tomatoes have a strong, sweet-tangy flavor that’s much more intense than regular, fresh tomatoes. They taste incredible in so many different dishes when you want that tomato flavor to really shine or just want to add something special to any dish.

Why Make Homemade Sun-Dried Tomatoes

Here are some great reasons to make your own sun-dried tomatoes at home.

• A great way to preserve tomatoes from your garden, local farmer’s market, or CSA.
• More nutritious: Fresh produce loses nutrition starting immediately after it's picked. Dehydrating tomatoes preserves that nutrition.
• Much more economical than store-bought.
• You can control the amount of salt used.
• So easy to make, it's almost foolproof!
• They taste incredible (even better than store-bought).
• You can season them as you like.
• They make terrific homemade gifts.

Ingredients

You only need a few things to make your own sun-dried tomatoes at home.

• Tomatoes: Any kind of tomato will work, from cherry to jumbo! Cherry, grape, and pear, however, will dry faster due to the lower water content.
• Sea Salt: Salt is a “must-have” because the salt brings out the flavors of the tomatoes. However, go light because the tomatoes are so flavorful that they don't need much. Plus, the tomatoes dry up to less than half their size, making the salt more concentrated.
• Oil: Though oil is optional, I highly recommend it for added taste and texture.
• Seasonings: Also optional, but adding dried or fresh seasonings like herbs or garlic to your sun-dried tomatoes makes them extra special.

3 Ways to Make Sun-Dried Tomatoes

Dehydrators are great for so many things, like preserving herbs, soaking and drying nuts and seeds, making fruit leathers, kale chips, green bean chips, coconut shreds, and more.

Using a dehydrator is my absolute favorite way to make sun-dried tomatoes, and I've been doing it for years. It's easy and reliable, and the dehydrator provides consistent airflow and controlled temperature for even drying.

With dehydrating, you can also keep the temperature really low (set your dehydrator for 125°F) so that technically you can have truly raw sun-dried tomatoes.

The oven is the most common option for making sun-dried tomatoes because everyone has an oven, and it's the quickest option.

Drying in the sun is the traditional way to make sun-dried tomatoes (hence the name.) However, this is the most unreliable due to weather, bugs, and other critters. No one wants to be eating sun-dried bugs! See the detailed notes below if you’d like to try this traditional method.

How to Make Sun-Dried Tomatoes

Wash tomatoes and either gently pat them dry with a towel or allow them to air dry. You don't want extra moisture on the tomatoes when the point is to dehydrate them.

Remove stems and cut out the center core (if applicable).

Slice the tomatoes as uniformly as possible, into either slices, wedges, or halves.

If using olive oil, salt, and herbs before dehydrating, or at all, place the tomatoes in a shallow bowl or on a plate. Drizzle with olive oil and sprinkle with salt and herbs. Toss gently to coat.

Dehydrator Method (Most Reliable)

This is my preferred method because it’s easy and consistent and doesn’t depend on weather, and no bugs are involved!

Here are photos of tomatoes drying on trays in my own kitchen. I’ve used these exact methods for at least 15 years during peak tomato season when I need to preserve large batches quickly. While I love freezing tomatoes too, sun-dried tomatoes take up much less space and are so tasty!

Place the tomatoes on dehydrator trays, or on screens, skin side down if using wedges or halves. Try to prevent the tomato pieces from touching.

Set the dehydrator at 125°F and dehydrate until completely dry, but still pliable.

Oven Method (Fastest)

Place the tomato slices or wedges on parchment paper on a baking sheet. Heat your oven to a low temperature.

Make sure to watch them closely to prevent burning. This method can take quite a while: even up to all day.

How to Tell When Sun-Dried Tomatoes Are Done

Most sun-dried tomatoes are dried until they are leathery and pliable, which preserves their texture and flavor for use in most recipes.

However, you can continue drying them until they become fully crisp if you prefer. Crisp tomatoes have a longer shelf life and can be rehydrated later or ground into tomato powder, which is useful for seasoning blends, sauces, and recipes like this Homemade Taco Seasoning.

When fully dried:

• The tomatoes will be much smaller than when fresh.
• They should not feel sticky or wet.
• No visible moisture should remain on the surface.
• They should bend slightly without snapping.

If the tomatoes feel soft or moist, they need more drying time. Removing excess moisture helps prevent spoilage and allows them to be stored safely. I often bite a few tomatoes to see how they feel in my mouth. It's a yummy test, too!

Drying time can vary depending on tomato size, thickness, and humidity, so it’s best to check them periodically toward the end of the drying process.

How to Store

• Refrigerator: Refrigerate sun-dried tomatoes in a jar with enough oil to cover. They'll last for up to a week or two. If you want jarred tomatoes but won't be using them quickly, store the tomatoes in the freezer and move them in small batches to a jar with oil and desired seasonings. The more you dry your tomatoes, the longer they'll keep. I've made super dry tomatoes and eaten them years later!

• On the Shelf: If you dry your sun-dried tomatoes thoroughly, you can store them in a bag or other container for quite a while, like this.

Freezer: Place dried tomatoes on a tray in the freezer until frozen. Then put them in a freezer-safe bag with the air removed until you want to use them. I personally like using this type of bag or a bag similar to this smaller version with these clips for sealing. They'll last up to a year but will taste the best within 3 months. If you want to freeze your tomatoes in oil, put them (whole or pieces) in ice cube trays with enough oil to cover. Pop frozen cubes into bags and store in the freezer.

How to Rehydrate

To rehydrate, simply soak them in warm water, broth, or wine until soft. Remove from water, pat dry, and use according to recipe directions.

Note: If you store your dried tomatoes in oil, they'll plump up in the oils and won't really need to be rehydrated.

How to Use Homemade Sun-Dried Tomatoes

There are so many different and tasty ways to use sun-dried tomatoes. Try them in:

• Quiches, omelettes, or frittatas
• Pizzas (on top or in the crust)
• Pastas (Chicken and Sun-Dried Tomato Pasta)
• Pestos
• Biscuits (like these Healthy Drop Biscuits)
• Sandwiches
• Sauces
• Main dishes
• Dressings (simply add to dressings like this Moroccan Vinaigrette)
• Savory muffins (like these Oat Bran Muffins)
• Breads (like this Focaccia Flax Bread)
• Salads (like this Broccoli Salad with Avocado Dressing)
• Soups (like this Creamy Vegetable Root Soup)
• And more!

Seasoning Options

Even though homemade sun-dried tomatoes taste amazing plain, adding different herbs and seasonings makes them even better. Technically, you can season before, during, or after drying, but it's easiest to do it before.

IMPORTANT TIP: Only use dried herbs and seasonings on your sun-dried tomatoes if adding them after drying. Fresh herbs will cause the mixture to spoil quickly.

Here are some great options:

• Herbs: rosemary, basil, paprika, Italian seasoning, onion powder, herbes de Provence, oregano, thyme
• Spicy: crushed red pepper flakes
• Garlicky: garlic powder or dried minced garlic
• Unique Options: This Vegetable Broth Powder would taste amazing. Skip adding additional salt, however, if you use this.

Notes About Outdoor Sun-Dried Tomatoes

If you really want to have the true, time-honored experience of sun-drying tomatoes, here's how to do it. It's mighty handy if your power goes out and you have a boatload of tomatoes or for a fun experiment, but it's a little tricky.

• You need consistently warm, dry conditions. Humid conditions make the process take much longer, can be really difficult, or simply not work at all. I've lived most of my life in more humid climates, so that's why I've never done this myself.
• To avoid creating a critter picnic with your precious tomatoes, lay a piece of cheesecloth over your tomatoes while they're drying.
• Be sure to bring your tomatoes inside at night.
• This method takes the longest: anywhere from a couple of days to weeks.
• Blowing a fan on the tomatoes will help them dry faster and help keep bugs away.
• Sun-drying in a greenhouse is a great option because the higher temperature will help with drying speed.
• There are lots of screen drying options, both for purchase and DIY.

Recipe Notes and Tips

• Roma tomatoes: Some say you need to hollow this type of tomato out before dehydrating them, but I've never done this. Instead, you can press down on them during drying or make sure to cut Romas (or any tomato) into 1/4-inch slices and they'll dry well with no waste!
• Cutting your tomatoes as uniformly as possible is helpful to have them dehydrate at the same rate.
• Check the tomatoes while they're drying to make sure they're drying at the same rate and don't burn (if using an oven).
• Dehydrator recommendations: I love this dehydrator, but this dehydrator is a good lower-priced option.
• Dehydrator Temperature: You can dry the tomatoes at higher or lower temperatures, but I use 125°F all the time since this is low enough for the dehydrated foods to still likely be “raw,” but they will dehydrate faster than at lower temps.
• Oven Tip: If desired, you can flip the tomatoes in the middle of the drying time (around the 2-3 hour mark) to make things move a little faster.

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What are your favorite ways to use sun-dried tomatoes?