Easy Homemade Sun Dried Tomatoes

The best way to use up fresh tomatoes, is by turning them into sundried! You can use them throughout the year, they store well, and the process is super simple!

This time of year, it feels like everyone has tomatoes they’re trying to give away. Whether they’re from your backyard, the farmer’s market, or a generous neighbor, there are only so many salad dressings, pasta sauces, and sandwiches a person can make before thinking: what else can I do with all these tomatoes?

That's where my homemade sun-dried tomatoes recipe comes into play—the best way to use up a big batch of fresh tomatoes and enjoy that rich, tangy tomato flavor all year long! This is such a great recipe because it’s incredibly easy, requires almost no special equipment, and works whether you’re using roma tomatoes, cherry tomatoes, grape tomatoes, or even larger tomatoes like san marzanos and plum tomatoes.

And trust me, once you make your own flavorful sun-dried tomatoes at home, those ones from the grocery store just won’t cut it anymore.

Ingredients

Here’s exactly what you need to make your own batch of sun dried tomatoes:

• Ripe tomatoes (roma, plum, cherry, or grape tomatoes work best)
• Pinch of salt (I like sea salt)
• Black pepper (optional)
• Fresh herbs (optional—basil, green onion, or garlic cloves are amazing additions)
• Extra virgin olive oil (optional, if storing in oil)
• Optional for flavor: red pepper flakes, Italian seasoning, or lime juice

Start by washing the tomatoes. Once they are clean, slice them in small even slices. The thinner you slice them is the quicker they will dry. By having consistently sized slices you will insure that they all dry at the same time.

How to Make Sun-Dried Tomatoes

Oven Method:

1. Preheat your oven to 200°F and line a large baking sheet with parchment paper for easy cleanup.
2. Wash your homegrown tomatoes, then slice them into small, even pieces (the thinner the slices, the faster they dry). For larger tomatoes, slice into thick slices and lay them cut side up.
3. Place tomatoes in a single layer on the pan. Sprinkle with a bit of salt, black pepper, and any fresh herbs you like.
4. Bake for several hours (check around the hour mark, but it often takes a long time, sometimes up to 6-8 hours) until the tomatoes are fully dry and brittle.
5. Remove from the oven and let them cool to room temperature before storing.

Dehydrator Method:

Prep tomatoes as above.

Place slices on dehydrator trays, making sure there’s good air circulation.

Set your food dehydrator to 145°F and dry until the tomatoes snap when bent. This can take anywhere from 6-12 hours, depending on the thickness and water content.

Once dried, store the final product in a zip lock bag, small glass jar, or airtight container. You can also vacuum seal them for long-term storage!

Let them dry until they become brittle and will snap when you try to break them.

Helpful Tips

• Less water = better tomatoes. Paste tomatoes like roma and plum varieties have less moisture, which means they dry faster and have a stronger tomato flavor.
• If you’re planning to make large batches, a food dehydrator is the best way to go. It frees up your oven and gives you consistent results.
• Air fryer? Yep! You can use an air fryer on its lowest setting, but keep an eye on them to avoid burning.
• Sun-drying method: Feeling old school? If you live somewhere super dry and hot, you can try the sun drying method on dehydrator trays covered with cheesecloth to keep bugs away.
• Want to store in oil? Place your oven-dried tomatoes in a small jar with good olive oil, add garlic cloves, fresh basil, and a sprinkle of Italian seasoning. This is amazing on parmesan cheese toast, pizza, or tossed into salads.

Common FAQs

Variations

Want to switch things up next time? Try these fun ideas:

• Swap olive oil for flavored vegetable oils like garlic-infused or chili oil.
• Add black pepper and Italian seasoning before the drying process.
• Toss your dehydrated tomatoes into a food processor with tomato paste and herbs to make a quick spread.
• Try oven drying one batch and sun-drying another for different textures and flavors.
• Experiment with green onion, garlic cloves, or even roasted red peppers mixed in during storage.

Scratch Made Sun Dried Tomatoes

Say goodbye to store bought sundried tomatoes and make them right at home using this simple recipe.

Print Recipe Pin Recipe

Ingredients

  

• Ripe tomatoes
• Pinch of salt and pepper
• Fresh herbs optional—basil, green onion, or garlic cloves are amazing additions
• Extra virgin olive oil only if storing in oil
• Optional for flavor: red pepper flakes Italian seasoning, or lime juice

Instructions

 

Oven Method:

• Preheat your oven to 200°F and line a large baking sheet with parchment paper for easy cleanup.
• Wash your homegrown tomatoes, then slice them into small, even pieces (the thinner the slices, the faster they dry). For larger tomatoes, slice into thick slices and lay them cut side up.
• Place tomatoes in a single layer on the pan. Sprinkle with a bit of salt, black pepper, and any fresh herbs you like.
• Bake for several hours (check around the hour mark, but it often takes a long time, sometimes up to 6-8 hours) until the tomatoes are fully dry and brittle.
• Remove from the oven and let them cool to room temperature before storing.

Dehydrator Method:

• Prep tomatoes as above.
• Place slices on dehydrator trays, making sure there’s good air circulation.
• Set your food dehydrator to 145°F and dry until the tomatoes snap when bent. This can take anywhere from 6-12 hours, depending on the thickness and water content.
• Once dried, store the final product in a zip lock bag, small glass jar, or airtight container. You can also vacuum seal them for long-term storage!