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Have you ever had homemade sun-dried tomatoes? They are magical. Much, much more magical than store bought ones, that’s for sure. I actually don’t like store bought sun-dried tomatoes because they don’t seem flavorful, but homemade ones? They are FULL of flavor. And they go with just about any dish – breakfast, lunch, dinner and many cuisines. Another bonus of them – they’re actually simple to make, you just gotta be patient once you put them in the oven.

Why are homemade better than store bought?

This is all mostly personal opinion, but I think homemade sun-dried tomatoes have much more flavor not only because they’re freshly made, but also because they haven’t been stored in oil. Store bought sun-dried tomatoes are usually in a jar with oil, so they sort of adopt the taste of the oil rather than keep their natural flavor.

Is it difficult to make sun-dried tomatoes?

No, it’s really not! It’s a quick prep, then you just leave them in the oven for several hours. For this recipe, you’ll slice the tomatoes into thin, 1/4” pieces and bake them in the oven for about 2 hours at 225ºF until they are very wrinkly. Another technique is to slice the tomatoes in half and bake them for longer, up to 4.5 hrs, since they are much larger. If you have all day, then this is a great way to do it as well, especially because it involves less prep time (since you don’t have to cut up the tomatoes as much).

Ingredients needed

Tomatoes – I used Roma tomatoes.

Salt – Sprinkle just a little salt over the tomatoes before cooking.

Olive oil – Optional. If you want to store the sun-dried tomatoes for longer than a few days, then I recommend storing in a jar of olive oil to preserve them. I always eat the tomatoes within a few days because I love adding them to nourish bowls, salads, omelets, meatballs, etc.

Method

You have two options – slice the tomatoes into thin, 1/4” pieces to shorten the baking time, or slice them in half and bake them for longer.

For thin slices: Cut the tomatoes in to 1/4 inch pieces and arrange on a baking sheet with parchment paper. Sprinkle lightly with salt then bake for about 2 hours at 225ºF. Check on them at 1 1/2 hours. Some pieces may cook faster than others, so remove them throughout the cooking process if needed. Depending on how juicy the tomato is and how hot your oven runs, then it could take up to 3 hours to cook some of the juicier pieces. You’ll know when the slices are done when they are very wrinkly but still pliable.

For halved tomatoes: Cut the tomatoes in half and place them face up on a piece of parchment paper on a baking sheet. Sprinkle lightly with salt then bake for 3.5-4.5 hours, depending on how large the tomatoes are and how juicy they are. You may want to quarter some of the tomatoes. At about the 2.5 hour mark, check on them every 30 minutes or so just to make sure none are over-cooking. You’ll know when the tomatoes are done when they are very wrinkly but still pliable.

Modifications

You can modify this recipe however you like. Here are some ideas:

Remove the seeds from the tomato if you want. I don’t mind keeping them, but I know it’s personal preference.
Remove some of the juicy pulp – Removing some of the pulp will also reduce the cooking time since they will dry out faster.
Drizzle with olive oil before cooking – this will add extra flavor, but isn’t necessary. If you have a high-quality, delicious olive oil, then it would be a great addition to the sun-dried tomatoes. Don’t add too much because it’ll take longer for the tomatoes to dry out.
Sprinkle with dried herbs such as oregano, thyme, sage, or parsley for extra flavor. You’ll want to do this at the end of the baking time so the herbs stay fragrant.
Dry out in a dehydrator rather than the oven – I have not tried this method, but I know it still works great. You’ll likely want to alter the time, so keep an eye on it.

How to store sun-dried tomatoes

I prefer to store them in an airtight container in the refrigerator for up to 5 days.

You can also pack them in a jar and cover with olive oil, which will allow for longer storage. Olive oil packed sun-dried tomatoes can be stored in the refrigerator for up to two months as long as the tomatoes have been properly dried out. However – if adding fresh herbs or garlic to the oil packed tomatoes, then they will only last a few days, since the fresh herbs and garlic will not stay preserved. Dried herbs and garlic would be fine, though. Disclaimer: Preserving food comes with the risk of bacteria growth, so do it carefully and always check the food for mold or a rancid smell before eating. Be especially careful if pregnant or breastfeeding. I recommend doing your own research on preserving foods to best follow safety protocols.

Recipes you’ll love that use sun-dried tomatoes:

Tuscan Chicken Pasta Bowls

Cheesy Egg Bites

Mozzarella Stuffed Meatballs

Tomato Basil Stuffed Bell P e ppers

I hope you love this Homemade Sun-Dried Tomatoes recipe! Please be sure to leave a comment on the post AND a rating on the recipe card. It helps out my website significantly and allows me to continue creating content for you.

How to Make Sun-Dried Tomatoes

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Have you ever had homemade sun-dried tomatoes? They are FULL of flavor. And they go with just about any dish – breakfast, lunch, dinner and many cuisines. Another bonus of them – they’re actually simple to make, you just gotta be patient once you put them in the oven.

Author: Christine Manes
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 5 servings 1x
Category: Condiment
Method: Oven
Cuisine: Mediterranean

Ingredients

Units Scale

1 pound roma tomatoes

Sea salt for sprinkling

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Instructions

Preheat the oven to 225ºF. Line a large baking sheet with parchment paper.
Cut the tomato into thin 1/4-inch slices and arrange the slices evenly on the baking sheet. Sprinkle lightly with salt.
Bake for about 2 hours, until the tomatoes are very wrinkly but still pliable. Check on them a few times to make sure none of them are overcooking. Some may cook faster, so remove any that finish before the rest.
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