How to Make Sun-Dried Tomatoes at Home Using Your Oven (Perfect for Winter)

Intro

Sun-dried tomatoes are a versatile and delicious pantry staple that can elevate everything from salads to pasta dishes. They bring an intense flavor that combines sweetness with a slightly tart edge, making them the perfect addition to a variety of meals. While traditionally dried in the sun, this method isn’t always practical, especially in colder months. Thankfully, you can achieve the same concentrated flavor using your oven.

In this guide, we’ll walk you through everything you need to know to make perfect oven-dried tomatoes at home. Not only will this process give you a taste of summer all year round, but it also helps you make the most of any surplus tomatoes in your kitchen. So, whether you’re a gardener with a bumper crop or just love stocking your pantry with homemade goodies, this is the ultimate way to preserve those juicy tomatoes!

Choosing the Right Tomatoes

When making sun-dried tomatoes, choosing the right tomato variety is crucial. Not all tomatoes are ideal for drying, as the process works best with varieties that have more flesh and less water content. Here are some of the best types to use:

Roma tomatoes: These are one of the best options for making sun-dried tomatoes. They’re dense and meaty with fewer seeds, which means they dry more evenly and don’t take as long in the oven. Plus, their sweet, rich flavor intensifies during the drying process.
San Marzano tomatoes: Known for their elongated shape and strong flavor, San Marzanos are a popular choice for drying. These heirloom tomatoes have thick flesh, fewer seeds, and less water, making them perfect for the job.
Plum tomatoes: Similar to Roma tomatoes, plum varieties are also a great option due to their low water content and high flesh-to-seed ratio.

While beefsteak tomatoes and other larger, juicier varieties are delicious for fresh eating, they are less suited for drying because they contain too much water. Drying these types can result in overly shriveled, unevenly dried tomatoes. However, if you only have access to larger tomatoes, you can still use them—just expect a longer drying time and consider removing the inner pulp.

For those who love experimenting, cherry tomatoes are another great option. Because of their size, they require close attention, but the concentrated flavor of dried cherry tomatoes can be a game-changer for salads and snacks. Simply cut them in half and keep a close eye on them during the drying process.

Prepping Your Tomatoes

Before you begin drying, there are a few essential steps to prepare your tomatoes properly:

Wash your tomatoes thoroughly: This is especially important if you’re using store-bought tomatoes, as they may have pesticides or waxy coatings.
Dry your tomatoes completely: After washing, pat the tomatoes dry with a kitchen towel to remove excess moisture. This ensures they dry faster and more evenly in the oven.
Slice them evenly: For Roma or plum tomatoes, cut them into halves or quarters lengthwise, depending on their size. The key here is consistency: you want all the tomato pieces to be of similar size so they dry at the same rate.
Remove the seeds and pulp (optional): Although not strictly necessary, removing the watery seeds and pulp from the center of the tomato will help speed up the drying process and result in a better texture. You can use a small spoon or your fingers to scoop out the seeds.
Lay the tomatoes on a towel: After slicing, place them cut side down on a paper towel to let any excess moisture drain away. The less moisture they contain when they go into the oven, the better your final product will be.

Seasoning Your Tomatoes

Adding herbs and spices to your tomatoes before drying can take their flavor to the next level. While this step is optional, it’s a great way to infuse even more flavor into your homemade sun-dried tomatoes.

Here are a few seasoning ideas:

Herbs: Basil, oregano, thyme, and rosemary are classic choices that complement the natural sweetness of the tomatoes. You can use fresh herbs if you have them on hand, but dried herbs work just as well.
Garlic: Finely minced or powdered garlic adds a savory punch to your tomatoes.
Olive oil: A light drizzle of olive oil helps carry the flavors of the herbs and garlic. However, be careful not to overdo it—too much oil can make it harder for the tomatoes to dry properly.
Salt and pepper: A pinch of sea salt or kosher salt will enhance the natural sweetness of the tomatoes without drawing out too much moisture. For a bit of heat, you can also add freshly cracked black pepper or red pepper flakes.
Balsamic vinegar: For a more gourmet touch, try drizzling your tomatoes with a little balsamic vinegar before drying. The vinegar caramelizes in the oven and adds a rich depth of flavor.

Drying Your Tomatoes in the Oven

Once your tomatoes are prepped and seasoned, it’s time to start the drying process. Here’s how to do it:

Preheat the oven: Set your oven to a low temperature, around 200°F (95°C). A low temperature is essential for slowly drying the tomatoes without cooking them.
Arrange the tomatoes on a baking sheet: Line a baking sheet with parchment paper or a silicone mat to prevent sticking. Arrange the tomatoes cut side up, leaving space between each piece to ensure proper air circulation.
Dry the tomatoes: Depending on the size of your tomatoes, the drying process can take anywhere from 6 to 10 hours. Larger tomatoes will take longer, while cherry tomatoes or smaller slices will dry faster. Keep an eye on the process and rotate the baking sheets every few hours to ensure even drying. Propping the oven door open slightly with a wooden spoon allows moisture to escape and speeds up the process.
Check for doneness: You’ll know the tomatoes are done when they feel dry to the touch but are still slightly pliable. They should have a leathery texture without being too brittle. If they’re crispy, they’ve dried too much, but you can still use them by rehydrating them in a little water or oil.

How to Store Sun-Dried Tomatoes

Once your sun-dried tomatoes have cooled, you’ll want to store them properly to keep them fresh for as long as possible. There are a few different ways you can store them:

In olive oil: One of the most popular ways to store sun-dried tomatoes is to pack them in olive oil. Place the dried tomatoes in a sterilized jar and pour olive oil over them, making sure they’re completely submerged. Add a clove of garlic or sprig of thyme for extra flavor. Store the jar in the refrigerator, and they’ll last for about a month.
In vacuum-sealed bags: If you have a vacuum sealer, you can store your sun-dried tomatoes in airtight bags for long-term storage. Without air, they’ll keep their flavor and texture for up to a year. Be sure to store them in a cool, dark place.
In the freezer: Freezing is another excellent option if you want to keep your sun-dried tomatoes for even longer. First, freeze them on a baking sheet in a single layer. Once frozen, transfer them to a freezer-safe container or bag. They’ll keep in the freezer for up to 18 months and can be used straight from the freezer without defrosting.

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Rehydrating Sun-Dried Tomatoes

If you’re using sun-dried tomatoes that aren’t packed in oil, you may want to rehydrate them before adding them to your recipes. To do this, simply place the dried tomatoes in a bowl of warm water for about 20 minutes, or until they’re soft and plump. You can also rehydrate them in broth or wine for added flavor. Once rehydrated, drain them and pat them dry before using.

Creative Ways to Use Sun-Dried Tomatoes

There are endless ways to enjoy your homemade sun-dried tomatoes. Here are a few ideas to get you started:

Toss them into pasta dishes: Sun-dried tomatoes add a burst of flavor to pasta, especially when paired with olive oil, garlic, and fresh herbs. Try tossing them with a creamy Alfredo sauce or adding them to a simple spaghetti aglio e olio.
Top salads: Sliced sun-dried tomatoes make an excellent topping for salads. They add sweetness and chewiness that contrasts beautifully with fresh greens, crunchy nuts, and tangy vinaigrettes.
In sandwiches and wraps: Use sun-dried tomatoes as a flavorful alternative to fresh tomatoes in sandwiches and wraps. They pair especially well with creamy cheeses like goat cheese or mozzarella.
Blend into spreads: Sun-dried tomatoes can be blended into hummus or whipped into a creamy spread with cream cheese or goat cheese. Serve with crackers, veggies, or bread for a tasty appetizer.
In baked goods: Add sun-dried tomatoes to savory muffins, bread, or focaccia for a Mediterranean twist. The sweet and salty flavor of the tomatoes pairs wonderfully with herbs and cheese.
In sauces and soups: Sun-dried tomatoes can add depth to tomato sauces or soups. Just chop them up and stir them in toward the end of cooking for a burst of intense flavor.