Making sun-dried tomatoes

Making sun-dried tomatoes is easier than you think. And honestly? They're often even tastier than the jars from the supermarket. You choose the herbs, the oil, and how soft or crunchy you want them.

The beauty is: you don't need the southern Italian sun to make them. You can simply make them at home. In the oven , in a dehydrator ( food dehydrator ), or semi-dried if you like that juicy bite.

In this blog post, you'll learn how to make your own sun-dried tomatoes, which tomatoes work best, and how to store them for the longest time. Short steps, clear explanations, and the occasional pun. Because cooking can be fun too.

Why make your own sun-dried tomatoes?

Making your own sun-dried tomatoes has one major advantage: you control everything. The flavor. The spices. The texture. No unnecessary sugars, no strange additives. Just pure tomatoes with exactly the flavor you love.

It's often cheaper, too. Especially if you buy a large batch of tomatoes at the market. If you make them yourself, you're mainly paying for the tomatoes themselves, not for the jar they come in.

Another advantage: you can choose between semi-dried and fully dried tomatoes. Semi-dried = juicy, tender, and full of flavor. Perfect for salads and pasta. Fully dried = firm, intense, and long-lasting. Ideal as a seasoning or snack.

And what can you do with it? A whole lot. Think pasta , sandwiches, salads , dips, pestos , or just a quick snack with a little olive oil. Homemade sun-dried tomatoes elevate almost any dish. Even a simple sandwich suddenly becomes… Mediterranean.

What kind of tomatoes do you use?

Not every tomato is ideal for making your own sun-dried tomatoes. Some contain too much moisture, others lack flavor. But don't worry, the right choice makes all the difference.

Best kinds

The very best choice? Roma tomatoes. They're firm, low in moisture, and full of flavor. Cherry and plum tomatoes also work well, especially if you want to make semi-sun-dried tomatoes, as small tomatoes caramelize beautifully.

Maturity

Always choose ripe tomatoes, but not too soft. You want them to be full-bodied but still hold their shape during drying. Too ripe? They'll fall apart. Too unripe? The flavor will be flat.

Taste difference per variant:

• Roma tomatoes: hearty, full and ideal for complete drying.
• Cherry tomatoes: sweeter, perfect for semi-dried.
• Plum tomatoes: slightly moister, but give a fresh, light flavour.
• San Marzano: a luxurious choice. Intense, sweet, and perfect for those who want a little more depth.

In short: choose flavorful tomatoes. Because what you put in, you'll ultimately taste out.

How to make your own sun-dried tomatoes: ingredients & preparation

Before we fire up the oven, let's first cover the basics. No long lists, no complicated ingredients. Making your own sun-dried tomatoes is actually quite simple.

Short shopping list

• Tomatoes (Roma, cherry or plum tomatoes)
• Olive oil
• Salty
• Optional: oregano, thyme, garlic powder, pepper

That's it. You don't need anything else.

Cutting tomatoes

• Cut Roma or plum tomatoes in half lengthwise with a tomato knife . Simply halve cherry tomatoes.
• You can scoop out some of the seeds if you want less moisture, but this is not necessary.
• Make sure all the pieces are roughly the same size. This will dry more evenly and prevent half of the pieces from turning black while the other half remains watery.

tomato knife
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Herbs and oil

• Place the tomatoes on a baking tray lined with baking paper.
• Drizzle them lightly with olive oil. Don't soak them, or they'll fry more than they dry. You can use a spoon to make sure you don't use too much oil.
• Sprinkle with salt. This draws out moisture and enhances the flavor.
• For extra flavor, you can add oregano, thyme, or garlic powder. Don't go overboard; the tomato is the star of the show. Everything else is secondary.

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Ready? Then it's time for the oven.

Making sun-dried tomatoes in the oven

Making sun-dried tomatoes in the oven is the easiest and fastest way. You don't need a sunny patio, just a low temperature and a little patience.

Temperature

Keep the oven low. 90–110°C (194–230°F) is ideal. At higher temperatures, the tomatoes will bake too quickly and become hard instead of soft and concentrated in flavor.

Time

On average, tomatoes need 2.5 to 4 hours to cook. The exact time depends on:

• the type of tomato
• the size
• how much moisture is in it

Check them every hour. Not because you have to, but because it's fun to watch them transform into little flavor bombs.

How do you prevent burns?

A simple tip: leave the oven door slightly ajar. This prevents the heat from getting too intense and allows the moisture to escape. You can also insert a wooden spoon into the door; it always works.

Always place tomatoes cut-side up. This prevents them from sticking to the baking sheet or burning.

Making semi-sun-dried tomatoes

Want your homemade sun-dried tomatoes juicier? Then use semi-sun-dried tomatoes. Reduce the cooking time to 1.5 to 2 hours and keep a close eye on them. They should be tender, slightly caramelized around the edges, but still juicy inside. This way, you'll get that Mediterranean bite everyone loves.

Sun-dried tomatoes in the dehydrator

If you truly value convenience, a dehydrator is the best choice. The process is slow, yet incredibly controlled. No risk of burning, no hassle with oven doors that have to be left open. And you get the same perfect results every time.

Temperature and time

For sun-dried tomatoes in a food dehydrator, use a temperature of 55–65°C (131–149°F). The drying time is between 6 and 10 hours, depending on the tomato variety and how dry you want them.

• Half sun-dried? Around 6 o'clock.
• Completely dried? Around 9–10 hours.

You simply place the tomatoes on the trays, cut side up, and the dehydrator does the rest.

Advantages of this method

The biggest advantage is precision. A dehydrator maintains a consistent temperature, preventing your tomatoes from drying out or browning too quickly. Ideal for those who want to dehydrate regularly or like to make larger batches. And let's be honest: it's simply incredibly efficient.

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Whichever you choose, they make the process easier and more consistent than an oven. And you don't even have to stay with it; the dehydrator takes care of everything itself.

Storage and shelf life

Making your own sun-dried tomatoes is one thing, but storing them properly is just as important. Fortunately, there are several ways to store them, depending on how long you want to keep them and how you plan to use them.

In oil

Store the tomatoes in a clean jar and pour good olive oil over them until they're completely covered. The advantage: the flavor will be even richer, and you'll have delicious tomato oil left over for pasta, dressings, or marinades. They'll keep in oil for 2 to 3 weeks in the refrigerator.

In the refrigerator

Don't need oil? Then you can simply store them in a dry, sealed container. They'll keep for about a week. Tip: place a paper towel underneath to catch any excess moisture.

Freeze

Want to keep sun-dried tomatoes fresh for longer? Freeze them. First, place them loosely on a baking sheet, let them freeze, and then put them in a bag. This will keep them from sticking together. They'll keep in the freezer for 3 to 4 months.

How long does it last?

• In oil: 2–3 weeks
• Dry in refrigerator: ~1 week
• In freezer: 3–4 months

A simple rule of thumb: the less moisture, the longer the shelf life. Do they smell strange? Do they look strange? Then don't use them.

Extra tips & common mistakes when making your own sun-dried tomatoes

Making your own sun-dried tomatoes is simple, but there are a few things you need to know. This will prevent failures and ensure every batch is perfect, juicy, or deliciously dry. What not to do:

• Using too high a temperature. You'll be frying the tomatoes instead of drying them. They'll become hard, bitter, and inedible.
• Using too much oil before drying. A thin layer is fine, but if they're soaking in oil, they'll become soggy.
• Mix tomatoes of different sizes together. The smaller ones will already be dry, while the larger ones will still be swimming in liquid.

How to add extra flavor

Want that little something extra? Here's what you can add before drying:

• Oregano or thyme for a Mediterranean vibe.
• Garlic powder for more spice.
• A pinch of chili for a little kick.
• A little bit of sugar for extra caramelization with cherry tomatoes.

After drying, you can preserve them in oil with fresh garlic, basil or chili pepper for even more flavor.

How to get tomatoes perfectly juicy or extra dry

• Juicy/semi-sun-dried: Shorter drying time (oven: 1.5–2 hours / dehydrator: 6 hours). Use cherry tomatoes, as they retain their juiciness best.
• Extra dry/intense: Dry longer at a low temperature (oven: 3–4 hours / dehydrator: 9–10 hours). Roma or San Marzano tomatoes do best. Let them cool completely before storing. This prevents them from softening due to residual heat.

With these tips, you'll get exactly the texture and taste you want every time, whether it's for pasta, sandwiches, or a quick snack.

Dishes with sun-dried tomatoes

Sun-dried tomatoes are true flavor enhancers. Small, simple, yet packed with umami. You can use them in almost any savory dish... and yes, that makes cooking more fun and easier.

Pasta

Add a handful of sun-dried tomatoes to your pasta and you'll instantly add depth to your sauce. Delicious in creamy pastas, pesto, or simply with garlic, oil, and Parmesan.
Semi-sun-dried tomatoes work perfectly here: soft, sweet and full of flavour.

Salads

Salads instantly become less boring with a few sun-dried tomatoes. They pair perfectly with green salads , pasta salads, or even couscous . They add that extra sweet-and-salty touch that will brighten any fresh salad.

Sandwiches

A mozzarella, chicken, or tuna sandwich? Add sun-dried tomatoes and you've got a luxurious lunch. They're also delicious on focaccia or bruschetta . Just be careful: you'll be hard-pressed to stop, so make plenty.

Marinades

Tomatoes in oil release fantastic flavor. Use the oil in marinades for chicken , vegetables, or even tofu. Finely chop the tomatoes and mix them with oil, lemon, and herbs for a quick Mediterranean marinade.

In short: sun-dried tomatoes go with everything. It's the kind of flavoring you'll always enjoy, in large or small quantities.