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4.63 from 8 votes

Herb Sun-Dried Tomatoes, using a dehydrator or oven

Read along to see how simple it is to make your own herb sun-dried tomatoes using a dehydrator or oven, in five easy steps! The resulting dried tomatoes are packed with intense flavors of summer, which you can literally bottle to enjoy now – or well into winter! That is, if you can resist eating them all right away… They do taste a lot like pizza, after all. We love to use these chewy, savory herb sun-dried tomatoes in many meals, especially in homemade sourdough bread, frittata, or pesto zoodles! So. Much. Yum.
Prep Time30 mins
Drying Time18 hrs
Course: Preserved Food
Keyword: Dehyrated Tomatoes, Preserving Tomatoes, Sundried tomatoes, Tomato Recipe


  • Food Dehydrator, or Oven


  • Tomatoes of choice
  • Fresh herbs of choice, such as sage, oregano, thyme, and/or rosemary


  • Wash and cut the tomatoes into halves, quarters, sixths, or even eighths depending on size, aiming to get similar-sized pieces so the tomatoes will dry evenly.
  • Wash and finely chop the fresh herbs. Approximately 1 heaping tablespoon of chopped herbs for every 2 pounds of prepped tomatoes.
  • Add cut tomatoes and fresh herbs into a mixing bowl, and lightly mix to thoroughly combine the ingredients.
  • Place cut tomatoes skin side down on dehydrator drying racks (or on oven baking sheet). Do not allow the tomato pieces to overlap.
  • Using a food dehydrator, dry the tomatoes on 120 to 130 degrees F for about 18-20 hours OR for 4-5 hours in 200 degree oven. Soft, chewy roasted tomatoes are delicious but may not last as long in storage as those more dry and crisp.
  • Once dried to your liking, store in an airtight container in the refrigerator for optimum freshness. They should last for several months to a year.