These DIY sun dried tomatoes can be made with three different methods and deliver the same delicious, tangy results every time!

One of the easiest ways to use leftover tomatoes – especially if you have an abundance of them in the fall – is to make homemade sundried tomatoes. In my opinion, they’re so much better than store-bought and you don’t have to buy specialist equipment to make them. Plus, if you make them at home, whether that’s by sun-drying outside, using a dehydrator, or using the oven, they’re significantly cheaper than the jarred variety at the grocery store.

What are sun dried tomatoes?

Sun dried tomatoes are simply dehydrated tomatoes that have been left out to dry, losing up to 90% of their water content in the process – but not losing their essential nutrients or essential tomato flavor. If you’re like me and live in the UK (or another rather rainy country) sun drying isn’t always available, so I’ve perfected other methods to make these dried tomatoes that don’t rely so heavily on the weather! These methods still preserve color, taste, and a chewy texture – and all without the sun getting involved.

Which are the best tomato varieties for drying

When it comes to sun-dried tomatoes, the best varieties tend to be the meatiest, with a lower moisture content and full of flavor. You can be flexible when it comes to varieties and sizes, but I find that cherry, Campari, Roma tomatoes and grape tomatoes work best as they’re fleshier – though any large tomato should dehydrate well.

How to make sun dried tomatoes

Before you dehydrate tomatoes, they need to be prepped. Wash, dry, and then cut them. Depending on the size, you can cut them in half or into smaller pieces. Cut through the middle/equator of the tomato – this is the usual way – or vertically (from stem to bottom). You can also cut them into wedges.

Place the sliced tomatoes cut side up on your tray – either a dehydrator tray, oven rack, baking sheet or a drying rack/screen if you are drying them in the sun. Make sure to place parchment paper on any metal rack/baking sheet. The pieces shouldn’t overlap and even better, leave a bit of space between them for air circulation.

Sprinkle the tomatoes lightly with salt to help draw out the moisture and enhance the flavor. Make sure to use it sparingly though.

Using a dehydrator

To dry tomatoes in the dehydrator, dry the pieces at 155ºF/68ºC for 8-12 hours. The actual timing will change based on the thickness of the tomato slices, so keep checking after 7-8 hours. Smaller pieces will dehydrate quicker. Overall humidity and elevation will also impact how fast the sundried tomatoes cook.

Using an oven

Oven sun-dried tomatoes follow a similar method to the dehydrator. Allow the tomatoes to dry and bake in the oven at 160ºF/70ºC for 8+ hours – keep checking on them and dehydrating them as long as they need. They should be dry, but pliable.

If your oven doesn’t go that low, select the lowest possible temperature and dehydrate the tomatoes for about 4 hours – check on them after 3-4 hours and keep dehydrating as needed. Make sure to keep the door propped open with a heat-proof wooden spoon so that the steam is released from the oven.

Using the sun

If you want to follow the traditional method, the general climate needs to be dry and sunny for an extended period of time. To dry tomatoes in the sun, allow them to sit out in direct sunlight for 5-10 days.

It’s best to cover them up so they don’t attract bugs – the salt will help with that. Otherwise, you can cover them with a layer of cheesecloth or mesh netting to keep them protected.

How to tell when the tomatoes are done?

Homemade sun-dried tomatoes are ready when they’re dry (not squishy) but are still a little bendy and pliable, rather than snappable. Then, they’re ready to be stored.

Chef’s Tip: When sundried tomatoes become too dry and brittle, they’re better ground up into a powder and used in soups, stews, etc. So, if you dry them for too long, they’re not wasted.

Some flavors you can add to sun dried tomatoes

• Herbs: Use either dried or fresh herbs like basil, oregano, thyme, rosemary or parsley. They’ll add a delicious herbal aroma and taste profile to the tomatoes.
• Garlic: Layer thinly sliced or minced garlic between the tomato slices while drying to give them a delicious garlic flavor.
• Chili Peppers: Adding crushed red pepper flakes or slices of fresh chili will add a spicy kick.
• Black Pepper: Similarly, freshly ground black pepper will add a little spice.
• Sun-Dried Seasoning Mix: You can make your own seasoning mix with a combo of salt, pepper, dried herbs, garlic powder, and other spices to add flavor to the sundried tomatoes. Why choose when you can have a little of everything?
• Olive Oil: Drizzle high-quality extra virgin olive oil over the tomatoes to help marinate them even as they’re drying.
• Balsamic Vinegar: Or, swap the oil for balsamic vinegar to add a tangy note that goes surprisingly well with tomato.
• Dried Cheese: Sprinkle over before drying to get an intense cheesy flavor.

If you want to truly infuse your sundried tomatoes with flavor, layer the ingredients between the slices or mix them before drying. Get creative with combinations and use them to make delicious additions to pasta, salads, and sandwiches.

Top Tips for Success

• The Right Tomatoes: Avoid overripe or watery tomatoes as this can slow down the drying process.
• Even Slices: For even and consistent drying, slice or cut the tomatoes into uniform pieces/slices within the same batch.
• Salt: Don’t overlook salting the tomatoes! It’ll boost flavor and eliminate moisture during drying.
• Give them Space: When arranging your slices in the dehydrator, don’t crowd them. Leave enough space so the air can circulate – it helps the drying.
• Dry them Properly: Make sure the tomatoes are completely dry before storing – otherwise, they will spoil. Even a little moisture can cause mold, so take your time to ensure the tomatoes are totally dry.
• Don’t Over Dry: If your tomatoes are too dry, they can become brittle. You can use this to make tomato powder, but it does change the texture.

Storage instructions

After drying, store your sundried tomatoes in an airtight container in a cool, dry place. Make sure they have fully cooled before sealing the container to prevent moisture build-up.

When stored at room temperature, they can last a couple of weeks. If you keep them in the fridge, they can last a couple of months, and in the freezer – for 4-6 months. 

How to use sun dried tomatoes

• Add to sandwiches in place of traditional tomatoes for a more intense flavor. Try a few slices in a cucumber sandwich, a classic turkey or egg salad sandwich, or slip in a few slices for an upgraded grilled cheese.
• Add to salads with a distinctly Italian flair for a true Mediterranean taste – I like to add a few slices to a summery Panzanella salad, a Caprese or Burrata salad alongside fresh tomatoes, or to a Greek salad.
• Blend them with pepper, pine nuts, garlic, and olive oil to create a delicious sun dried tomato pesto.
• Use to make savory sundried tomato muffins for a savory take on a mid-morning favorite.
• Or, stir in sundried tomatoes to pasta dishes at the last minute to bring a burst of flavor to a dish. I like adding them to a simple Aglio e Olio, baked feta and cherry tomato (try swapping fresh for sundried!), and even to a tuna pasta salad.
• Mix into omelettes, scrambled eggs or scrambled tofu.
• Top homemade pizzas – it’s great on my classic Neapolitan pizza.
• Use as part of a filling for a quiche or savory tart.
• Add to a charcuterie or antipasto board for an easy, low-effort appetizer that’s great for sharing.

More delicious tomato recipes

• How to Make Tomato Confit
• Simple Roasted Cherry Tomatoes
• How to Make Tomato Puree

If you try any of these methods for drying tomatoes, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!