How To Make Sun-Dried Tomatoes – Oven & Dehydrator Instructions

A great way to preserve an abundance of tomatoes is to make them into sun-dried tomatoes. It’s a fantastic way to savor the flavor of your homegrown tomatoes, even in the depths of the cold winter months.

If you’re fortunate enough to reside in a hot and dry climate, you can simply use the sun to dehydrate your tomatoes. However, for those that live in more humid, rainy, or cooler area, you will need a bit more than just sunshine to achieve the same result.

While these tomatoes won’t technically be “sun-dried,” a standard kitchen appliance can do a great job of dehydrating them. This means that no matter your location, by following the steps provided below, you can create dehydrated tomatoes that taste just like the sun-dried variety.

The best part? By using your oven or dehydrator you won’t need several days for them to be ready. In fact your ripe tomatoes can be fully dehydrated in under a day.

This method is a perfect solution for preserving your tomatoes when your pantry and freezer are already stocked with canned salsa, pasta sauce, tomato juice, diced tomatoes, and more!

Best Variety Of Tomatoes For Sun-Dried Tomatoes

Roma tomatoes are often considered the best variety for making sun-dried tomatoes. Their dense, meaty texture and low water content make them ideal for dehydration, as they retain their shape and develop a rich, concentrated flavor without becoming too mushy or watery.

Other varieties that work well for sun-drying include:

San Marzano: Like Roma tomatoes, San Marzano tomatoes are firm and low in moisture, making them great for sun-drying. They have a slightly sweeter flavor, which intensifies during the drying process.

Amish Paste: Another excellent option, Amish Paste tomatoes are large, meaty, and flavorful. They have fewer seeds and less water than many other varieties, making them ideal for sun-drying.

Juliet: These small, grape-like tomatoes have a sweet flavor and firm texture that holds up well during drying. They’re a great choice if you prefer smaller, bite-sized sun-dried tomatoes.

Pear Tomatoes: These small, pear-shaped tomatoes are also good for sun-drying due to their firm flesh and low moisture content. They offer a slightly tangy flavor that compliments a variety of dishes.

Principe Borghese: Specifically bred for sun-drying, Principe Borghese tomatoes are small, round, and known for their intense flavor when dried. They’re a traditional tomato of choice to preserve tomatoes in this manner in Italy.

While Roma tomatoes are the most popular choice, any tomato variety with dense flesh and low water content can be successfully sun-dried.

How To Make Sun Dried Tomatoes (Without The Sun)

1. Oven Method

A common way to dehydrate tomatoes is by using a low-temperature oven over an extended period of time.

Start by preparing the tomatoes—cut them in half if using grape or cherry tomatoes, or into smaller sections if you’re using paste tomatoes. Remove the seeds and core, then set the prepared tomatoes aside.

Preheat your oven to a low setting, between 200-225°F (93-107°C). Arrange the tomato halves, cut side up, on a baking sheet lined with parchment paper or a silicone baking mat. For added flavor, you can sprinkle herbs on the tomatoes before drying.

Place the baking sheet in the oven and let the tomatoes cook for 4-5 hours, or until they shrivel and dry completely. The exact time may vary depending on your oven and the humidity in the air.

Be sure to check on the tomatoes around the 4-hour mark. Remove any that have become hard and crisp, and let the others continue drying until fully dehydrated.

Although the oven method for making sun dried tomatoes works great, the only downfall is that it does require you to turn your oven on during the hot summer months.

So what is another alternative?

2. Dehydrator Method

While dehydrating tomatoes in the oven is the most common method—since nearly everyone has one—using a dehydrator can be a preferable alternative.

One major advantage of using a dehydrator is that it doesn’t heat up the kitchen. Although you can use it on the kitchen counter, you can also plug it into an outdoor outlet, allowing the dehydration process to take place on a patio or other outdoor space.

To dehydrate tomatoes using a dehydrator, set the appliance to its low setting. For models with a temperature control, set it to 140°F (60°C) and let the tomatoes dry for 5-8 hours. Dehydrators operate at a lower temperature because they’re designed to release moisture more efficiently than an oven.

Begin checking the tomatoes at the 5-hour mark, removing any that are dry and crispy. Allow the remaining tomatoes to continue dehydrating until the entire batch is complete.

Storing Sun Dried Tomatoes

Properly storing freshly made sun-dried tomatoes is key to preserving their flavor and extending their shelf life. One popular method is to store them in olive oil.

In Olive Oil

To do this, place the tomatoes in a clean, sterilized jar and pour extra virgin olive oil over them, ensuring they are completely in the oil. You can also add herbs like basil, oregano, or garlic for extra flavor.

Store the tomatoes in the refrigerator, where they can last for 2-3 weeks, though the olive oil may solidify, so it’s best to let the jar come to room temperature before using.

Dry Storage

Alternatively, you can store sun-dried tomatoes in a cool, dark place using dry storage. Ensure the tomatoes are completely dry and place them in an airtight container, such as a glass jar or resealable plastic bag. This method allows them to last up to 6-9 months.

Freezing

Freezing is another option for long-term storage. Simply freeze the tomatoes on a baking sheet for a few hours, then transfer them to a freezer-safe bag or container, making sure to remove as much air as possible. Frozen sun-dried tomatoes can last up to a year.

Vacuum Sealing

Place the dried tomatoes in vacuum-seal bags and use a vacuum sealer to remove all the air before sealing tightly. When stored this way in a cool, dark place, the tomatoes can last up to a year.

Ways To Use Sun Dried Tomatoes

Sun-dried tomatoes are incredibly versatile and can add a rich, concentrated flavor to a wide range of dishes. Here are some great ways to use them:

Pasta Dishes: Toss sun-dried tomatoes into pasta for a burst of flavor. They pair well with olive oil, garlic, and fresh herbs like basil. You can also add them to creamy pasta sauces such as Tuscan Chicken.

Salads: Add chopped sun-dried tomatoes to salads for a chewy, tangy bite. They work especially well in Mediterranean-inspired salads with ingredients like olives, feta cheese, and cucumbers.

Pizza Topping: Use sun-dried tomatoes as a topping for pizzas. Their concentrated flavor pairs well with the cheese and other toppings.

Sandwiches and Wraps: Add sun-dried tomatoes to sandwiches, paninis, or wraps for extra depth of flavor. They pair well with ingredients like grilled chicken, mozzarella, and avocado.

Omelets and Frittatas: Incorporate sun-dried tomatoes into omelets or frittatas. They add a sweet, tangy note that goes well especially spinach and cheese.

Soups and Stews: Stir chopped sun-dried tomatoes into soups and stews. They add a rich, unexpected flavor and can help deepen the overall taste of the dish.

Stuffed Chicken: Stuff chicken breasts with sun-dried tomatoes, spinach, and cheese for a flavorful and elegant main dish.

Marinades and Dressings: Blend sun-dried tomatoes into marinades or salad dressings to infuse a concentrated tomato flavor into the liquid.

ENJOY!

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