How to Make Sun Dried Tomatoes at Home

Understanding Sun Dried Tomatoes and Why You Might Make Them at Home

Sun dried tomatoes are tomatoes that have been dried using heat to remove most of their water content. This process concentrates their flavor, making them intensely savory and slightly sweet. The drying process typically removes about 90 percent of a tomato's water, leaving behind a chewy, concentrated product that stores for months.

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You might choose to make sun dried tomatoes at home for several reasons. Commercial sun dried tomatoes can cost $15 to $25 per pound, while making them yourself costs only a few dollars per pound, depending on your tomato prices. Homemade versions also let you control what goes into them—you can skip preservatives, oils, or added salt that many store-bought versions contain. Additionally, making them yourself means you know exactly when they were dried and how they were stored, which affects their flavor and texture.

The drying process is straightforward enough for any home cook to manage, whether you use an oven, a food dehydrator, or even the sun itself in hot, dry climates. The actual hands-on time is minimal—mostly preparation and monitoring—though the total time from start to finish can take several days depending on your method.

Sun dried tomatoes work well in many dishes: tossed into pasta, mixed into salads, added to soups, spread on sandwiches, or incorporated into dips and sauces. Understanding how to make them gives you a pantry ingredient that's ready to use whenever you need it.

Practical takeaway: Sun dried tomatoes are worth making at home because they're significantly cheaper than store-bought versions and you have control over ingredients and quality from start to finish.

Selecting and Preparing Your Tomatoes

The type of tomato you choose matters significantly when making sun dried tomatoes. Plum tomatoes, also called Roma tomatoes, are the best choice because they have fewer seeds and less water than round slicing tomatoes. They contain more flesh relative to their size, which means less waste and better results. Cherry tomatoes and grape tomatoes also work, though they're smaller and require less cutting. Avoid large beefsteak tomatoes, as they contain too much water and will take much longer to dry.

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Choose tomatoes that are ripe but still slightly firm. Overripe tomatoes may fall apart during the drying process, while underripe ones won't have developed the full flavor you want in the finished product. Look for tomatoes that are deep red all over, with no green shoulders near the stem. If you're growing your own tomatoes, pick them at peak ripeness during late summer when natural sugar content is highest. One pound of fresh tomatoes will yield approximately 2 to 3 ounces of dried tomatoes, so plan accordingly based on how many dried tomatoes you want to end up with.

Preparation involves washing the tomatoes thoroughly under running water and patting them completely dry with a clean cloth or paper towels. Any remaining moisture on the surface can affect drying time. Next, slice the tomatoes lengthwise into quarters or halves, depending on their size. For Roma tomatoes, cut them in half lengthwise. Smaller tomatoes can be halved or quartered. Try to keep pieces relatively uniform in size so they dry at similar rates. You want pieces roughly ½ inch thick; thinner pieces may over-dry and become too brittle, while thicker pieces take considerably longer to dry through.

Some people prefer to remove the seeds before drying, though this isn't strictly necessary. To remove seeds, gently squeeze each tomato half over a small bowl or sink, allowing seeds and excess juice to fall out. This step reduces drying time by roughly 20 percent and creates a less watery final product, but it also requires more preparation time upfront.

Practical takeaway: Use Roma tomatoes for best results, select ripe but firm ones, cut them into uniform halves or quarters, and pat them completely dry before moving to the drying stage.

Drying Methods: Oven, Dehydrator, or Sun

Three main methods exist for drying tomatoes at home, each with different advantages. The oven method works in any kitchen without special equipment. The dehydrator method offers more control and consistent results. The sun drying method is traditional and works best in hot, dry climates.

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Oven Method: Preheat your oven to between 170°F and 200°F. Line baking sheets with parchment paper and arrange tomato halves cut-side up in a single layer. Don't overcrowd the sheets; tomatoes should not touch each other. Place sheets in the oven and leave the door slightly ajar (prop it open with a wooden spoon) to allow moisture to escape. Drying time typically ranges from 24 to 36 hours at 170°F, or 12 to 18 hours at 200°F. The lower temperature takes longer but produces better flavor, as high heat can cause flavor loss. Check progress every 4 to 6 hours. Tomatoes are done when they're leathery and pliable but not completely brittle or crispy, and they shouldn't release moisture when squeezed.

Food Dehydrator Method: This method gives the most reliable results. Arrange tomato halves on dehydrator trays with the cut side up, leaving space between pieces for air circulation. Set the dehydrator temperature to 135°F to 140°F. Most food dehydrators have specific settings for tomatoes. Drying typically takes 24 to 36 hours depending on tomato size and your specific machine. Check the manufacturer's instructions for tray rotation guidance, as some dehydrators require rotating trays periodically for even drying. Dehydrators maintain more consistent temperature and airflow than ovens, resulting in more uniform drying.

Sun Drying Method: This traditional method works best in areas with temperatures consistently above 85°F and low humidity—typically the Southwest, Mediterranean regions, and parts of the Midwest during peak summer. Arrange tomato halves on screens or wooden racks in direct sunlight. Cover lightly with cheesecloth to protect from insects. Bring trays inside each evening to prevent moisture reabsorption from dew. Sun drying typically takes 3 to 5 days depending on conditions. This method produces excellent flavor but requires reliable hot, dry weather and more monitoring.

Practical takeaway: Use a dehydrator if you have one (most reliable), an oven if you don't (no special equipment needed), or sun drying if you live in a hot, dry climate with several consecutive sunny days available.

Testing Doneness and Proper Storage

Determining when your tomatoes are finished drying is crucial for achieving the right texture and ensuring they store well. Properly dried tomatoes should be leathery and pliable, similar in texture to a dried apricot. They should bend without breaking, but no moisture should emerge when you squeeze them gently. If they're too moist, they'll develop mold during storage. If they're over-dried, they become brittle and lose desirable texture.

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To test doneness, remove a tomato from your drying source and let it cool completely for about 5 minutes—warm tomatoes feel more pliable than they actually are. Bend it gently. If it cracks and breaks, it's over-dried. If it's still quite soft and releases liquid when pressed, it needs more time. The right consistency bends without breaking and has a slightly springy feel. All tomatoes should feel similar; if some are noticeably softer or harder than others, return them all for additional drying and test again in another 2 to 4 hours.

After drying, tomatoes must cool completely before storage—this typically takes 1 to 2 hours at room temperature. Storing them while still warm can trap moisture inside, leading to mold. Once cooled, store them in airtight containers. Glass jars work well, as do plastic containers with tight-fitting lids. Many people prefer glass for better visibility and longer-term storage. Store containers in a cool, dark place—a pantry or kitchen cupboard works well. Avoid direct sunlight and areas near heat sources like the oven or stove. Properly dried and stored sun dried tomatoes will keep for 4 to 6 months without refrigeration.