Sun-Dried Tomatoes

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Every summer, I start looking for excuses to include tomatoes in just about every dish (fresh tomato salsa, Caprese skewers, pesto chicken… the list goes on). But when I’ve got a lot of these red gems around, sometimes it gets challenging to use them all. Lucky for me (and you ?), sun-dried tomatoes are one of my favorite ways to add flavor to recipes. They’re incredibly easy, they’ll last longer than fresh ones, and they will definitely elevate many of your dishes. Let me show you how to make sun-dried tomatoes, so you can make the most of the season!

Why You Need My Sun-Dried Tomatoes Recipe

• Sweet, intense flavor – Like most dried fruit, drying tomatoes makes the flavor a lot sweeter and more intense. You’re going to love them.
• Plump and juicy – There are definitely times when I grab a jar of store-bought ones, but those have got nothing on homemade sun-dried tomatoes. Fresh ones are much more juicy and chewy, and less… well, dry.
• 3 easy ways to make them – My go-to method is the oven, but I’ll also explain how to dry tomatoes in the sun (if you’re lucky enough to make this work) or a dehydrator if you have one.
• Preserve those summer tomatoes – If you’ve got a big haul from the farmers market, this is the perfect way to preserve them.
• Use them in many ways – I’ve made so many sun-dried tomato recipes with these! They’re versatile and will seriously elevate your meals. See ideas below.

Ingredients & Substitutions

Here I explain the best ingredients for my sun-dried tomatoes recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Tomatoes – I used Campari tomatoes this time, but have also made these using Roma tomatoes (a.k.a. plum tomatoes), San Marzano, grape, and cherry tomatoes. Small to medium tomatoes work best, because they don’t have too much pulp or seeds, meaning they dry out faster and hold their shape better after drying. I don’t recommend using ones larger than Romas.
• Sea Salt – This helps get extra moisture out of the tomatoes. Of course, it adds flavor, too.
• Olive Oil – For serving or storing. I recommend a quality extra virgin olive oil, which pairs beautifully with the sun-dried tomato flavor.
• Italian Seasoning – Optional, but adds extra flavor! I usually reach for my homemade Italian seasoning, but store bought works just fine. You can also just pick individual dried herbs, such as oregano, rosemary, thyme, or basil. (I don’t recommend fresh herbs here.)

How To Make Sun-Dried Tomatoes

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.

Oven Method:

Oven dried tomatoes are the easiest, because you don’t need any special equipment or sunny weather. That’s why I make these most often, and what you’ll see in the pictures here:

1. Prep your oven and tomatoes. Preheat the oven, and line a baking sheet with parchment paper. Cut the tomatoes in half and remove the core at the top, where the tomatoes were connected to their stems.
2. Add a little salt. Place the tomatoes onto the baking sheet, cut side up. Sprinkle lightly with salt.
3. Bake until dried. Bake the tomatoes for 2 1/2 hours. Press down on them with a spatula to push out more of the juices. (This can look a bit messy, which is normal.) Return to the oven and continue baking until they are dry. See my tips on this process below!

4. Finish. If you like, drizzle oven dried tomatoes with oil and sprinkle with dried herbs. You can also chop them up if you plan to use them in sun-dried tomato recipes.

Sun Method:

This is the old-school way, but it’s less reliable because it depends on sunny weather. And living in Florida, I find that the humidity can be a problem. Plus, it can take days or even weeks, so I say not worth it!

If you still want to try it, simply arrange the tomatoes on a rack (cut side up), sprinkle with salt, and place in the hot sun, until dry. You may need to press out more juices after a couple days.

Dehydrator Method:

This is a great option to avoid turning on your oven on hot summer days! I like this dehydrator, which isn’t fancy but works well.

Season the tomatoes the same way, then just arrange on the racks and dehydrate for 6-8 hours. The time can vary widely depending on the size and water content of your tomatoes, so just check on them.

My Recipe Tips

• Go light on the salt. Sun-dried tomatoes turn out a lot smaller than fresh ones, so you only need a light sprinkle to account for the shrinking.
• You can add spices either before or after drying. I usually do it at the end (mixed with the olive oil), and the flavor infuses into the tomatoes as you store them. But you can sprinkle before drying, too.
• For the oven method, use parchment paper (not foil). Foil will react with the acid in the tomatoes and change their flavor. Plus, parchment paper avoids any sticking.
• The time can vary. And this applies to all 3 methods. More watery or larger tomatoes will take longer to dry than smaller ones with less pulp. Just keep an eye on them and be patient!
• If tomatoes aren’t mostly dry but you want them more dry, turn off the oven and leave them inside with the door propped open. I prop the door with a wooden spoon. This will encourage air flow and they will dry more from the residual heat.

Storage Options

How long sun-dried tomatoes last depends partly on how you store them, ranging from 2 days to 6 months. You’ve got a few options:

• Refrigerator: This is my go-to fuss-free option. You can keep sun-dried tomatoes in the fridge for up to 1 week as is, but I prefer to add olive oil because they last 3-4 weeks that way. Just pack them in a jar (I like these), cover completely in oil, and cover tightly. The oil does solidify in the fridge (this happens with store-bought, too), but will become liquid again when you bring them to room temperature.
• Pantry: If you don’t want to do anything else, the tomatoes will keep in an airtight container at room temperature for up to 2-3 days. You can also cover them in oil to get a few extra days out of them.
• Note on add-ins: If you’re storing the tomatoes in oil, you can throw in some Italian seasoning (like my sun-dried tomatoes recipe here suggests), minced garlic, or even roasted garlic. Just keep in mind that they don’t last quite as long with these add-ins.
• Freezer: This is the best option for long-term storage. Arrange the dried tomatoes on a parchment paper lined baking sheet, and freeze until solid. Then, transfer to a zip lock bag and freeze for up to 6 months. Sometimes I find they’re too rigid after thawing, but you can soak them in oil to soften them.

Ways To Use Them

I love these so much for adding flavor to dishes! Here are some of my favorite ways to use sun-dried tomatoes:

• Chicken Or Fish – Sun-dried tomatoes are the perfect match for creamy sauces. Try them in my sun-dried tomato chicken, Tuscan salmon, or creamy Crock Pot chicken. They also make a yummy topping for bruschetta chicken.
• Salads – Swap the fresh tomatoes in my Mediterranean salad, antipasto salad, and artichoke salad. I also like to blend them into my lemon vinaigrette for a completely new twist on salad dressing.
• Eggs – Tuck them into your favorite omelette recipes or even baked eggs. I love them in my egg muffins for an on-the-go breakfast.
• Soups – Stir them into my chicken Florentine soup, kale sausage soup, or vegetable soup for a pop of flavor. My latest fave with these is marry me chicken soup!
• Sandwiches – Layer your favorite cold cuts with my homemade pesto, sliced cheese, dried tomatoes, and lettuce on your favorite bread.
• Noodles – You can stir them into regular pasta, but I typically make healthier zucchini noodles or baked spaghetti squash.
• Dips – I love stirring these into spinach dip and sometimes even hot crab dip. But my latest fave is bruschetta dip, which already has them in it!
• Pizza – When I want to include these sun-dried tomatoes on my pizza, my favorite combo is mushrooms, fresh mozzarella, and fresh basil.

Recipe Card

4.9 from 46 votes

Sun Dried Tomatoes (Easy, 3 Ways)

By Maya Krampf

Learn how to make sun-dried tomatoes in the oven, dehydrator, or sun! They're easy and flavorful, and I've got lots of recipes to use them.

Prep: 10 minutes

Cook: 4 hours 30 minutes

Total: 4 hours 40 minutes

Servings: 6 (adjust to scale recipe)

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Recipe Video

Ingredients

[ See substitutions ]

U.S. – Metric

Tap underlined ingredients to see the ones I use.

• 1 lb Campari tomatoes (stems removed; or other small-medium tomatoes, such as Roma, San Marzano, grape, or cherry tomatoes) ▢
• Sea salt ▢
• 1 tbsp Olive oil (optional) ▢
• Italian seasoning (optional) ▢

Instructions

[ See step photos • See my tips ]

Tap on the times in the instructions to start a kitchen timer.

Oven:

1. Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper (don't use foil, which can react with the tomatoes).

2. Slice the tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.

3. Arrange the tomatoes, cut side up, on a baking sheet. Sprinkle very lightly with sea salt.

4. Bake for 2 1/2 hours. Press down on the tomatoes with a spatula (juices will come out).

5. Return to the oven and bake for at least 2 more hours, until tomatoes are dry but still pliable.

Dehydrator:

1. Slice tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.

2. Arrange the tomatoes in a single layer in the dehydrator, cut side up. Sprinkle lightly with sea salt.

3. Dry tomatoes in the dehydrator for 6-8 hours, flipping about halfway through, until they are dry but still pliable.

Sun:

1. Slice the tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.

2. Arrange the tomatoes, cut side up, on a rack over a baking sheet. Sprinkle very lightly with sea salt.

3. Leave the tomatoes in the sun, until they are dry but still pliable. This can take between 4 days and 2 weeks, depending on the weather.

Finish & Store:

1. If you like, drizzle with olive oil and sprinkle with Italian seasoning.

2. Store in the refrigerator for up to 1 week without oil, or up to 3-4 weeks submerged in oil.

Did you make it? Leave a review or tag me @wholesomeyum on Instagram!

Maya’s Recipe Notes

Serving size: 4 large pieces (4 halves), or about 2 tablespoons, or 1/6 of entire recipe

The entire recipe makes about 3/4 cup. The exact volume will vary depending on how much you dry the tomatoes and how watery they were to begin with.

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 14

Fat 0.1g

Protein 0.7g

Total Carbs 2.8g

Net Carbs 1.9g

Fiber 0.9g

Sugar 2g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  Sun Dried Tomato Chicken
• 
  Easy Chicken Salad
• 
  Caprese Salad
• 
  Ratatouille Recipe

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Gratitude Moment

We’ve been enjoying our Minnesota summer days at the lake! This weekend was for a friend’s birthday.

At one point, I snuck away to sit closer to the water by myself for a moment of quiet. And honestly, it was its own kind of magical, watching the water with the sun’s rays shining through the trees.

If only the weather was always this perfect, I might attempt to make sun-dried tomatoes in the sun more often. But it was actually raining for a week straight before this, so I’ll stick to my oven method!