Sun Dried Tomatoes are rich, chewy, and packed with concentrated tomato flavor. This how to make sun dried tomatoes recipe shows how to dry tomatoes naturally or in the oven for use in pasta, salads, sandwiches, and more.
Origin of Sun Dried Tomatoes
Sun dried tomatoes originated in Italy, where tomatoes were traditionally dried under the Mediterranean sun to preserve them for long periods.
Why It’s Loved
Sun Dried Tomatoes are loved for their intense sweet and tangy flavor. They add depth and richness to many dishes and store well for future use.
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How to Make Sun Dried Tomatoes
Servings
50
servingsPrep time
10
minutesCooking timeminutes
Calories
35 per
kcalIngredients
2 lbs ripe tomatoes
1 tsp salt
1 tbsp olive oil (optional)
Italian herbs or garlic (optional)
Directions
- Preheat oven to 225°F (110°C) if using the oven method.
- Wash and slice tomatoes in half.
- Remove excess seeds if desired.
- Arrange tomatoes cut-side up on a baking tray.
- Sprinkle lightly with salt and herbs if using.
- Dry in the oven for 6–10 hours until shriveled but still slightly soft.
- Let cool completely.
- Store in an airtight container or in olive oil.
Notes
- Serving Suggestion: Use in pasta, salads, sandwiches, or pizza.
- Tip: Smaller tomatoes dry faster and more evenly.
- Storage: Refrigerate oil-packed tomatoes for up to 2 weeks.
