How to Make Sun Dried Tomatoes (Oven or Dehydrator)
Looking for new ways to preserve tomatoes? Learn how to make easy sun dried tomatoes using a dehydrator or oven (with optional fresh herbs) plus tips to store them. These chewy, savory dried tomatoes are delicious in pasta, salads, sandwiches, egg dishes, pizza, sourdough bread and more.
Equipment
- Food Dehydrator, or Oven
Ingredients
- Tomatoes, any variety of choice
- Optional: fresh herbs such as sage, oregano, thyme, basil and/or rosemary
Instructions
- Wash, core, and cut the tomatoes into small wedges - in halves, quarters, sixths, or even eighths depending on size of the tomatoes, aiming for similar thickness so the pieces dry evenly. Cut cherry or grape tomatoes in half.
- Optional: wash and finely chop the fresh herbs. We use approximately 1 heaping tablespoon of chopped herbs for every 2 pounds of prepped tomatoes, though you can simply eyeball it too.
- Add cut tomatoes and fresh herbs into a mixing bowl, and lightly mix to thoroughly combine the ingredients.
- Place cut tomatoes in a single layer (not overlapping) and skin side down on dehydrator drying racks, on a baking sheet lined with parchment paper. Leave any extra juices or seeds behind on the cutting board or mixing bowl.
- In a dehydrator, dry the tomatoes on 125 to 130°F. In the oven, set the temperature to 200 to 225°F. In the oven, it’s also recommended to rotate the trays or even flip the tomatoes halfway through.
- The time it takes depends on the method, size of tomatoes, and desired end texture - ranging from 2 to 8 hours in the oven and up to 24 hours in a dehydrator (though the average is around 8-12 hours).
- Sun dried tomatoes are finished drying when they’re shriveled, dry to the touch (no longer wet or squishy), but are still chewy and pliable. The longer they dry, the longer they'll last in storage - but also become increasingly crunchy and brittle. Shorter drying times will result in more supple, chewy sun dried tomatoes but can also reduce shelf life.
- Once dried to your liking, store in an airtight container with a lid in a cool, dry, dark location (or in the refrigerator for optimum freshness). They should last for several months to a year.
Tried this recipe?Let us know how it was!