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How to Make Homemade Sun-Dried Tomatoes

Originally posted on Men's Journal | By Max Winters | Last updated Jul 28, 2024 7:00 AM ET

Drying your summer tomatoes at home is a favorite way to preserve their rich, sweet flavor for use in a variety of dishes. It's a great way to preserve leftover tomatoes but because sun-dried tomatoes can have an intense flavor, it can let you do it to make a precious small crop last longer. They are a versatile ingredient that offers pops of flavor in a pasta salad, on charcuterie platters or pureed into a tomato paste.

You'll need

Fresh, ripe tomatoes (Roma or plum tomatoes work best)
Sea salt or Kosher salt
Drying Rack (metal or dehydrator rack)
Baking tray
Parchment paper
Optional: Olive oil, garlic cloves, black pepper, fresh basil, and dried herbs (garlic powder, onion powder, chili flakes)

1. Preparation

Wash the Tomatoes: Rinse your tomatoes under cold water and pat them dry with a towel.
Slice the Tomatoes: Cut the tomatoes in half lengthwise. Remove the seeds and juice using a spoon. Removing the "goop" is important for larger tomatoes to speed up dry time.

2. Salting

Sprinkle with Salt: Lightly sprinkle the cut sides of the tomato slices with sea salt. This helps to draw out moisture and enhance flavor.

3. Sun-Drying vs. Oven Drying:

Sun-Drying Tomatoes

Arrange Tomatoes: Place the fresh tomato halves cut side up in a single layer on a drying rack or a baking sheet lined with parchment paper.
Sun Exposure: Place the metal rack or cookie sheet in a sunny spot with good airflow. Cover the tomatoes with a fine mesh or cheesecloth to keep insects away.
Drying Time: Allow the tomatoes to dry for several days, turning them occasionally. The drying time can vary depending on the temperature and humidity, usually taking 5-10 days.

Oven Drying Tomatoes (Alternative)

Preheat Oven: Set your oven to the lowest temperature setting (around 140°F or 60°C).
Arrange Tomatoes: Place the tomatoes on a baking sheet lined with parchment paper.
Salt: Sprinkle tomatoes with salt to draw out excess moisture.
Drying Time: Dry the tomatoes in the oven for 8-12 hours, turning them occasionally until they are dry but still pliable.
Optional: Using the convention setting can decrease the oven time to 6-8 hours.

4. Storing

Conditioning: Place the dry tomatoes in a sealed container for a few days, shaking them daily to ensure any remaining moisture is evenly distributed.
Storage: Store the conditioned tomatoes in airtight containers or jars. You can also store sun-dried tomatoes in olive oil with herbs for added flavor.

FAQs

Can I use any type of tomato?

Some devotees swear by San Marzano tomatoes, but Roma tomatoes are also excellent as they too have a lower moisture content. Their size allows them to be dried as tomato halves. Because of their small size and often abundant harvests, grape tomatoes, and cherry tomatoes are excellent candidates. These mini tomatoes can be dried whole. That being said, you can try any variety, they'll just take more or less time based on their size. Larger tomatoes or varieties with a high water content will take longer to dry.

How do I know when the tomatoes are fully dried?

The tomatoes should be dry but still slightly pliable, but not brittle. Watery tomatoes will take longer but overall, if they feel sticky or moist, they need more time to dry.

How long can I store sun-dried tomatoes?

Properly dried and stored tomatoes can last for up to a year in an airtight container just like other dried fruits. More familiar is to store them in a glass jar of virgin olive oil with pepper flakes, fresh herbs, and garlic cloves for extra flavor. If storing tomatoes in oil (or as tomato pesto), they should be refrigerated and used within a few months. Note: Don't throw out the oil, use it in salad dressings or as an herb marinade!

This article first appeared on Men's Journal and was syndicated with permission.

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