To learn how to make sun-dried tomatoes, use meaty, ripe tomatoes, cut them into evenly sized pieces, and dry them slowly until they feel flexible and leathery. An oven takes about 4 to 8 hours at 175°F to 200°F, while a dehydrator usually takes 8 to 14 hours at 135°F.
Drying time depends on the tomato’s water content, the thickness of each piece, humidity, and how much airflow reaches the trays. Check the tomatoes regularly rather than relying on the clock alone.
Prepare Tomatoes for Drying
- Choose firm, ripe plum or Roma tomatoes. Their meaty flesh and lower water content dry more efficiently than large slicing tomatoes. Paste tomatoes work especially well.
- Wash and dry the tomatoes. Remove the stem and tough core, then halve small tomatoes lengthwise from stem end to blossom end. For larger tomatoes, cut them into quarters or slices about 1/4 to 1/2 inch thick.
- Place the pieces cut-side up in a single layer. Scoop out some seeds and watery pulp if you want faster drying, but leave enough flesh for a chewy texture.
- Season lightly with salt, if desired. Avoid oil before drying because it coats the surface and slows moisture loss.
Keep pieces similar in size so they finish together. Leave space between them for airflow. If you use the sun, place the tomatoes cut-side up on a food-safe mesh rack in hot, dry weather, cover them with mesh, and bring them indoors overnight. Rotate them once or twice; outdoor drying may take one to two days. Use an oven or dehydrator when the weather is humid.
How to Make Sun-Dried Tomatoes in the Oven
- Heat your oven to 200°F. If your oven runs hot, use 175°F. Convection mode improves airflow and may shorten the drying time.
- Arrange the tomatoes cut-side up on a parchment-lined baking sheet or a wire rack set over a sheet pan. Do not overlap them.
- Dry for 4 to 8 hours, checking after 4 hours. Rotate the baking sheet halfway through so pieces near the edges do not dry much faster than those in the center.
- Continue drying until the tomatoes are reduced, darkened, and flexible. Turn especially thick pieces if the cut surface remains wet.
For better airflow, use a wire rack or leave the oven door open only according to your oven’s safety instructions. The tomatoes should dry slowly, not fry or brown heavily. If they begin to scorch, lower the temperature and move the tray to a higher rack.
How do you make sun-dried tomatoes in a dehydrator?
- Set the dehydrator to 135°F, or use the manufacturer’s fruit-and-vegetable setting if it falls near that temperature.
- Place tomato halves or slices cut-side up on the trays. Leave a little space around each piece so air can circulate.
- Dry for 8 to 14 hours, depending on thickness and juiciness. Start checking at 8 hours.
- Rotate the trays from top to bottom every few hours if your dehydrator dries unevenly. Rearrange individual pieces as they finish.
A dehydrator should remove moisture without cooking the tomatoes. Keep the vents clear, and do not add oil until drying is complete. Very thin slices may finish sooner, while thick halves can take the full time range.
Make sun-dried tomatoes: judge doneness, cool, and store
Properly dried tomatoes should feel flexible, leathery, and concentrated, with no cool, wet center when you tear or bend a thick piece. They should not be brittle like a cracker, and they should not release moisture when pressed. If the surface feels sticky or the center looks glossy and wet, dry them longer in 30-minute intervals.
Let the tomatoes cool completely before storing, usually for 30 to 60 minutes. Warm pieces can create condensation inside a container and encourage mold.
- For fully dry pieces: Store them in an airtight jar in a cool, dark cupboard for up to 6 months. Check occasionally for moisture, mold, or an off smell.
- For flexible, semi-dried pieces: Refrigerate them in an airtight container and use them within 1 to 2 weeks.
- For longer storage: Freeze cooled tomatoes in a freezer bag or airtight container for up to 12 months. Freeze them in small portions so you can remove only what you need.
- For oil-packed tomatoes: Cover the dried tomatoes with oil in a clean container, refrigerate immediately, and use them within 1 to 2 weeks. Do not store homemade tomatoes submerged in oil at room temperature.