Hey friend! Let me tell you about one of my favorite kitchen projects—making homemade sun-dried tomatoes. There’s just something about preserving that intense, summery flavor that makes me smile all year long. You grow those tomatoes, watch them ripen, and then, instead of letting them go to waste, you turn them into these sweet, tangy little bursts of sunshine.

This past summer, I ended up with way more tomatoes than I could can or turn into sauce, so I decided to try something new—drying them out. And wow, let me tell you, the result was incredible! The flavor gets concentrated into this rich, sweet, slightly tangy bite that store-bought sun-dried tomatoes just can’t match.

Now, whenever I sprinkle them over a salad or toss them into pasta, I get this sense of accomplishment. It’s like a little piece of summer is right there on my plate, even when it’s freezing outside. Trust me, once you’ve made your own, you’ll never look back!

How To Make Sun-Dried Tomatoes

Making your own sun-dried tomatoes is not just easy, it’s super rewarding! Whether you use a dehydrator or go old school with the sun, here’s how to do it.

Using a Dehydrator

Pick the Right Tomatoes: Choose Roma or plum tomatoes. They have less water and more flesh, making them perfect for drying.
Slice ‘Em Up: Cut the tomatoes in half or quarters. If you like a milder flavor, scoop out the seeds.
Dehydrate: Place the tomatoes cut side up on your dehydrator trays. Make sure they’re not touching. If you’re feeling fancy, throw in some fresh herbs (like thyme or rosemary) on separate trays for a flavor boost. Set the dehydrator to 135°F (57°C) and let them dry for 8-12 hours. Check them around the 8-hour mark, as drying times can vary.
Check for Doneness: Your tomatoes should be leathery but still pliable, not crispy. You’re aiming for chewy, not crunchy.

Sun-Drying

Sunny Spot: Find a spot with good airflow and plenty of sunlight. You’ll need at least 8 hours of direct sun a day.
Prep and Place: Slice and season your tomatoes just like with the dehydrator. Lay them on a rack or screen so air can circulate underneath.
Cover Up: Protect your tomatoes from bugs and dust with a light cloth or mesh, but make sure air can still flow through.
Turn Them: Flip the tomatoes every day or so to ensure even drying.
Patience is Key: Depending on the weather, sun-drying can take 4-10 days. They’re ready when they’re leathery and slightly chewy.

Recipe Substitutions And Notes

Fresh herbs could make the oil go rancid so ensure they are dry before adding them. You can substitue a 1/4 cup of dried seasoning for fresh dried.

Freezing Sun Dried Tomatoes in Olive Oil

Storing Your Sun-Dried Tomatoes

Once your tomatoes are perfectly dried, it’s time to store them. You’ve got a couple of options depending on how long you want them to last.

In Olive Oil

Shelf Life: Stored in olive oil in the fridge, your sun-dried tomatoes will last for up to 3 months.
Watch Out: Make sure the tomatoes are fully submerged in the oil to avoid mold. And always use a clean utensil when scooping them out to prevent contamination.

In the Freezer

Shelf Life: If you freeze the tomatoes (without oil), they can last up to a year.
Quick Tip: Portion them out before freezing so you can grab just what you need without having to thaw the whole batch.

Georgie’s Tips

Check for Moisture: Keep an eye on your sun-dried tomatoes for any signs of moisture or mold. If you spot any, either use them up quickly or pop them in the freezer to be safe.
Herb Tip: If you plan to store your sun-dried tomatoes in oil, make sure any herbs are fully dry before adding them. Fresh herbs can cause the oil to go rancid. For a safe bet, use dried herbs instead.

There’s nothing like the taste of homemade sun-dried tomatoes—they’re sweet, tangy, and bursting with flavor. Whether you’re using them in Mediterranean dishes, sprinkling them over a pizza, or just adding them to a simple salad, they add a depth of flavor that’s truly special. Plus, the process is super simple, and once you’ve tried it, you’ll wonder why you ever bought them from the store in the first place!

Give it a try, and let me know how your sun-dried tomatoes turn out. I bet you’ll be just as hooked as I am!

Sun-Dried Tomato Recipes

Frequently Asked Questions About Sun-Dried Tomatoes

Sun-dried tomatoes are usually made by drying them slowly under the sun, which gives them a rich, smoky flavor and a chewy texture. But you can totally get that same intense flavor using a dehydrator. It’s quicker and more convenient, especially if you don’t have the perfect sunny weather for days. Regular dried tomatoes, on the other hand, tend to be a bit crisper and brighter because they’re usually dried faster, but they don’t have that same depth of flavor.

You don’t have to remove the seeds before drying tomatoes, but it’s really a matter of personal preference. Some people like to scoop out the seeds to avoid any bitterness and get a smoother texture, especially if they’re using the dried tomatoes in sauces or spreads. On the other hand, leaving the seeds in can give the tomatoes a more rustic, full-bodied flavor, and you won’t lose any of that precious tomato juice. So, it’s up to you—both ways work great!

Yes, you can definitely rehydrate sun-dried tomatoes! It’s a great way to bring back some of their original plumpness and make them easier to use in recipes like sauces, stews, or salads. Just soak them in warm water, broth, or even wine for about 20-30 minutes until they soften up. If you want to add extra flavor, you can use the soaking liquid in your dish afterward. It’s an easy trick to make them more versatile in the kitchen! NOTE: They won’t ever be fresh tomatoes again so lower your expectations, okay!

Yes, sun-dried tomatoes are definitely healthy! They’re packed with nutrients like vitamins C and K, iron, and antioxidants, especially lycopene, which is great for heart health and fighting inflammation. Since they’re concentrated through drying, you get more of these nutrients in a smaller serving compared to fresh tomatoes. However, they can be higher in calories and sodium, especially if they’re packed in oil or salted during the drying process. So, enjoy them as a flavorful, nutrient-rich addition to your meals, but keep an eye on portion sizes if you’re watching your calorie or sodium intake.

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Mediterranean Chicken and Wedge Potatoes

Sun-dried Tomatoes In Olive Oil

Making sun-dried tomatoes from my homegrown bounty is a joy! Dehydrating them locks in that rich, sweet flavor, and I love savoring summer all year long.

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Pin Recipe

Prep Time 10

Total Time 10

Course Sauce

Cuisine Mediterranean

Servings servings

Calories

Ingredients

4-6 cups Fresh Tomato Slices (Roma or San Marzano)
⅓ cup Fresh Herb Leaves (such as basil, thyme, oregano, rosemary, etc.)
1-1½ cup extra-virgin olive oil

Instructions

Wash and slice the tomatoes into slices. Cut slices in half if you want to.
Wash the herbs and remove the leaves from the stems.
Arrange both the tomato slices and the herbs on separate trays in your dehydrator (or on separate baking sheets in the oven). Dehydrate at 135°F (57°C) for the tomatoes, and for herbs, check after 2-4 hours as they dehydrate much faster. Tomatoes may take 6-12 hours. In the oven, set to 200°F (93°C) and check periodically.
Let both the tomatoes and herbs cool completely.
Once the tomatoes and herbs are fully dehydrated and cooled, place them into a clean, sterilized jar. Add enough olive oil to fully submerge the tomatoes and herbs. Seal the jar and let it sit in the fridge for 2-3 days to allow the flavors to infuse.
After infusing, remove the tomatoes and herbs from the oil (or keep them in the oil if preferred). Divide them into quarter-cup portions on a cookie sheet and freeze . Once frozen, transfer them to a freezer-safe bag or container.

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