Ingredients & Substitutions
Here I explain the best ingredients for my sun-dried tomatoes recipe, what each one does, and substitution options. For measurements, see the recipe card.
Tomatoes – I used Campari tomatoes this time, but have also made these using Roma tomatoes (a.k.a. plum tomatoes), San Marzano, grape, and cherry tomatoes. Small to medium tomatoes work best, because they don’t have too much pulp or seeds, meaning they dry out faster and hold their shape better after drying. I don’t recommend using ones larger than Romas. Sea Salt – This helps get extra moisture out of the tomatoes. Of course, it adds flavor, too. Olive Oil – For serving or storing. I recommend a quality extra virgin olive oil, which pairs beautifully with the sun-dried tomato flavor. Italian Seasoning – Optional, but adds extra flavor! I usually reach for my homemade Italian seasoning, but store bought works just fine. You can also just pick individual dried herbs, such as oregano, rosemary, thyme, or basil. (I don’t recommend fresh herbs here.)
How To Make Sun-Dried Tomatoes
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
Oven Method:
Oven dried tomatoes are the easiest, because you don’t need any special equipment or sunny weather. That’s why I make these most often, and what you’ll see in the pictures here:
Sun Method:
This is the old-school way, but it’s less reliable because it depends on sunny weather. And living in Florida, I find that the humidity can be a problem. Plus, it can take days or even weeks, so I say not worth it! If you still want to try it, simply arrange the tomatoes on a rack (cut side up), sprinkle with salt, and place in the hot sun, until dry. You may need to press out more juices after a couple days.
Dehydrator Method:
This is a great option to avoid turning on your oven on hot summer days! I like this dehydrator, which isn’t fancy but works well. Season the tomatoes the same way, then just arrange on the racks and dehydrate for 6-8 hours. The time can vary widely depending on the size and water content of your tomatoes, so just check on them.
Storage Options
How long sun-dried tomatoes last depends partly on how you store them, ranging from 2 days to 6 months. You’ve got a few options:
Go light on the salt. Sun-dried tomatoes turn out a lot smaller than fresh ones, so you only need a light sprinkle to account for the shrinking. You can add spices either before or after drying. I usually do it at the end (mixed with the olive oil), and the flavor infuses into the tomatoes as you store them. But you can sprinkle before drying, too. For the oven method, use parchment paper (not foil). Foil will react with the acid in the tomatoes and change their flavor. Plus, parchment paper avoids any sticking. The time can vary. And this applies to all 3 methods. More watery or larger tomatoes will take longer to dry than smaller ones with less pulp. Just keep an eye on them and be patient! If tomatoes aren’t mostly dry but you want them more dry, turn off the oven and leave them inside with the door propped open. I prop the door with a wooden spoon. This will encourage air flow and they will dry more from the residual heat.
Refrigerator: This is my go-to fuss-free option. You can keep sun-dried tomatoes in the fridge for up to 1 week as is, but I prefer to add olive oil because they last 3-4 weeks that way. Just pack them in a jar (I like these), cover completely in oil, and cover tightly. The oil does solidify in the fridge (this happens with store-bought, too), but will become liquid again when you bring them to room temperature. Pantry: If you don’t want to do anything else, the tomatoes will keep in an airtight container at room temperature for up to 2-3 days. You can also cover them in oil to get a few extra days out of them. Note on add-ins: If you’re storing the tomatoes in oil, you can throw in some Italian seasoning (like my sun-dried tomatoes recipe here suggests), minced garlic, or even roasted garlic. Just keep in mind that they don’t last quite as long with these add-ins. Freezer: This is the best option for long-term storage. Arrange the dried tomatoes on a parchment paper lined baking sheet, and freeze until solid. Then, transfer to a zip lock bag and freeze for up to 6 months. Sometimes I find they’re too rigid after thawing, but you can soak them in oil to soften them.
Ways To Use Them
I love these so much for adding flavor to dishes! Here are some of my favorite ways to use sun-dried tomatoes:
Chicken Or Fish – Sun-dried tomatoes are the perfect match for creamy sauces. Try them in my sun-dried tomato chicken, Tuscan salmon, or creamy Crock Pot chicken. They also make a yummy topping for bruschetta chicken. Salads – Swap the fresh tomatoes in my Mediterranean salad, antipasto salad, and artichoke salad. I also like to blend them into my lemon vinaigrette for a completely new twist on salad dressing. Eggs – Tuck them into your favorite omelette recipes or even baked eggs. I love them in my egg muffins for an on-the-go breakfast. Soups – Stir them into my chicken Florentine soup, kale sausage soup, or vegetable soup for a pop of flavor. Sandwiches – Layer your favorite cold cuts with my homemade pesto, sliced cheese, dried tomatoes, and lettuce on your favorite bread. Noodles – You can stir them into regular pasta, but I typically make healthier zucchini noodles or baked spaghetti squash. Dips – I love stirring these into spinach dip and sometimes even hot crab dip. Pizza – When I want to include these sun-dried tomatoes on my pizza, my favorite combo is mushrooms, fresh mozzarella, and fresh basil.
Please enter your first name for your account. Your saved recipe will also be sent to your email. The entire recipe makes about 3/4 cup. The exact volume will vary depending on how much you dry the tomatoes and how watery they were to begin with. At one point, I snuck away to sit closer to the water by myself for a moment of quiet. And honestly, it was its own kind of magical, watching the water with the sun’s rays shining through the trees. If only the weather was always this perfect, I might attempt to make sun-dried tomatoes in the sun more often. But it was actually raining for a week straight before this, so I’ll stick to my oven method!
