How to Make Sun Dried Tomatoes

Learn how to make sun dried tomatoes in the oven, in the sun or in a dehydrator to create a delicious ingredient that can be added to a variety of different dishes.

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Keyword: Dehydrating, Sun Dried, Sun Dried Tomatoes, Tomato

Prep Time: 10

Cook Time: 7

Total Time: 7 10

Servings: Cup

Calories: 410kcal

Author: S Jones

Ingredients

900 g Cherry / Grape Tomatoes
2 TBSP Olive Oil As needed
Salt To Taste

US Customary - Metric

Instructions

In the Oven

Preheat oven to 102˚C / 215˚F.
Line two baking trays with baking paper or silicon baking mats.
Wash and slice the tomatoes in half.
Place the cut tomatoes, cut side up, over the prepared baking trays, leaving a space of around 1" in between pieces to allow the tomato juices to evaporate.
Drizzle the tomatoes with the olive oil and sprinkle with salt, if desired.
Bake for two hours, then turn the tomatoes over. Bake for a further two hours or until the tomatoes are dried.
Turn off the oven and allow the tomatoes to continue to dry in the oven overnight.
In the morning, place in a glass jar and store in the fridge.

In the Sun

Wash and slice the tomatoes in half.
Place the tomatoes on a raised screen that is set on blocks for good air circulation.
Drizzle the tomatoes with the olive oil and sprinkle with salt, if desired.
Leave in the hot sun to dry.
Depending on the weather, the heat and the air, this may take some time - days or even weeks. You may need to bring the screens inside or place in a sheltered area overnight.
Also, keep an eye on critters. You may need to cover them with cheesecloth or something similar.
This method works well if you live in a warm, dry area with consistent weather. High humidity can make drying the tomatoes difficult.

In the Dehydrator

Set the temperature to 60˚C / 140˚F.
Wash and slice the tomatoes in half.
Place the cut tomatoes, cut side up, over the dehydrator trays, leaving a space of around 1" in between pieces to allow the tomato juices to evaporate.
Drizzle the tomatoes with the olive oil and sprinkle with salt, if desired.
Dehydrate until the tomatoes are dried. Turn them over after a couple of hours.

Storing Sun Dried Tomatoes

Place in an airtight container in the fridge for up to a week.
Or, add additional olive oil with garlic and herbs if desired, to the jar with the tomatoes and they will last for up to four days in the fridge or can be frozen for a longer period of time. Layer the herbs and garlic between tomatoes and then pour olive oil over the top until everything is completely submerged. If using fresh herbs, the jars will only last a couple of days in the fridge. To help prevent the growth of bacteria, you can dip the dried tomatoes in bottle lemon or lime juice before adding them to the jar and pouring oil over them.
They can also be stored in a freezer safe container in the freezer for a few months.
Check for signs of mould and discard if needed.

Reconstitute Sun Dried Tomatoes

To reconstitute sun dried tomatoes, soak them in warm water, wine or broth for around 30 minutes. They will be soft and pliable when done. Remove from the water and pat them dry with paper towel. Use as per recipe.
The water that was used to soak the tomatoes can be used in soups or stews.

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Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.