This easy, 2-ingredient, oil-free recipe teaches how to make sun-dried tomatoes with no special equipment - just a baking sheet and an oven required for sweet and healthy tomato flavor bombs.
Flavorful sun-dried tomatoes add the 'wow' factor to recipes like savory sun-dried tomato pesto pasta or Spanish-inspired chickpea soup. And say hello to a vegan quinoa pizza topped with dried tomatoes and spicy vegan sausage crumbles.
The flavor difference between oil-free homemade sun-dried tomatoes and the jarred kind swimming in olive oil is nothing short of profound. Dehydrated sun-dried tomatoes, my second choice to homemade, can be tough, even after soaking. And this is precisely why making them is worth the time.
Table of Contents
⭐ Why You'll Love This Recipe
- Prep time takes minutes - cut the tomatoes, sprinkle salt, and that's it!
- Freezer-friendly and ready to drop into soups and stews for a flavor boost.
- Use any amount of tomatoes you want - fill two baking sheets.
📋 Recipe Ingredients
Tomatoes. Small, ripe tomatoes like cherry, plum, or small Roma tomatoes with less water are good for dehydrating. Load up when you find a bargain at your local grocery store or farmer's market, or your own tomatoes are ripe and ready. Larger tomatoes have a lot of moisture and seeds, so they aren't good drying candidates.
Salt. A pinch of sea salt intensifies the flavor and helps (a bit) with the dehydration process. A salt substitute is also a good option.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
📖 Recipe Variations
Experiment with different dry seasonings. Italian seasoning or herbs de province are great blends to use. Add a little garlic powder or mix it with onion powder. I sometimes add a little homemade chili powder, red pepper flakes, or Berbere spice blend for spicy oven-dried tomatoes.
⏲️ Step-by-Step Instructions
Step 1: Slice tomatoes from stem to end. Place tomatoes cut-side up and sprinkle them with salt.
Step 2: Press them after 2 hours to release excess moisture. Continue drying for another 1 ½ to 2 hours.
🔪 Pro Tips
- Oven drying time depends on the types of tomatoes, how much moisture they contain, and the true heat of your oven.
- Don't rush them, but don't forget them either. I usually set a reminder on my phone so I remember to check them.
- Line the baking tray with parchment paper or a silicone baking mat. Aluminum foil can react with tomatoes, causing them to become bitter.
- Salt and other flavors will intensify as the tomatoes dry. Only use a little.
When are my tomatoes done?
- Oven drying is all about reduction, so a good rule for doneness is a reduction by half. The tomatoes should be dark red, not black, on the edges and appear firm. Homemade sun-dried tomatoes won't have the texture of the dehydrated kind. They'll be intensely flavorful but somewhat tender.
- Even if your fresh tomatoes appear equal in size, some dry quicker than others.
Yield. Ultimately, the calculation of fresh tomatoes to dried isn't precise and depends on the tomatoes you use and how dry you want them. I used 2 ½ cups of cherry tomatoes and ended with 1 cup of dried tomatoes.
🍴 Serving Suggestions
Add the intense flavor and sweetness of dried tomatoes to your favorite recipes. I sometimes use them to replace tomato paste in basic Instant Pot tomato sauce, as a twist for vegan pink pasta sauce, and they are stellar in my Italian vegan pasta salad with fresh basil.
Blend white beans and sun-dried tomatoes to make a delicious spread for quick whole-wheat wraps. Snack on them when you hit the fridge and are in search of a healthy snack, or add them to avocado or artichoke pesto toast with a sprinkle of vegan parmesan cheese. They have so much love to give - time to make another batch!
💭 Frequently Asked Questions
Let the tomatoes cool to room temperature, then place them in an airtight container, jar, or sealed plastic bag. Keep them in the refrigerator for about 10 days.
Homemade sun-dried tomatoes freeze well. Place handy amounts in small freezer containers or freezer bags. Freeze for 6 months. Frozen sun-dried tomatoes are perfect for blending in pesto or adding to sauces, soups, and stews.
Homemade sun-dried tomatoes are naturally gluten-free and free from other additives. If you use organic tomatoes, they are also pesticide-free.
Unlike dehydrated tomatoes, homemade sun-dried tomatoes don’t need to be soaked before using in dressings, sauces, or other recipes.
Make smaller batches of sun-dried tomatoes. Preheat the air fryer to 240 F (105 C). Line the bottom of the basket with a piece of parchment paper and place the tomatoes cut side upwards in a single layer. Sprinkle them with salt. Air fry for 40-45 minutes and check after 30 minutes. Press the tomatoes halfway through. This is an easy way to make a few sundried tomatoes quickly.
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👩🏻🍳 Recipe
How to Make Sun-Dried Tomatoes (Oil-Free Recipe)
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Ingredients
- 2 ½ cups cherry tomatoes - about 11 ounces, plum or small Roma tomatoes, see notes
- A pinch of salt
Instructions
- Preheat the oven to 250 F. degrees (120 C.). Line a baking sheet with parchment paper. Slice the tomatoes in half from stem to end. Place the tomatoes, cut side upwards, in a single layer on the baking tray.
- Sprinkle a pinch of salt (if used) over the tomatoes. Place the tomatoes on the center rack of the oven. Bake for 2 hours.
- Remove the baking sheet. Use a spatula or the back of a wooden spoon and gently press the moisture from the tomatoes.
- Bake for another hour to 1 ½ hours until the tomatoes are about half their size and dark red but not burned on the edges.
- Remove any tomatoes that start to get dark. It's normal for some tomatoes to finish drying earlier than others.
- 2 ½ cups (1 pint) of tomatoes yield about 1 cup of sun-dried tomatoes.
How to make sun-dried tomatoes in the air fryer
- How to make sun-dried tomatoes in the air fryer
- Cut a small piece of parchment paper to fit the bottom of the air fryer.
- Preheat the air fryer to 240 F (105 C).
- Add the parchment paper to the bottom of the air fryer basket, then place the tomatoes cut side upwards in a single layer and sprinkle with salt.
- Air fry for 40-45 minutes and check after 30 minutes. Press the tomatoes halfway through.
Notes
- This recipe works for as many tomatoes as you can comfortably fit on a baking tray or multiple baking trays.
- Nutritional information is based on ¼ cup serving.
The tomatoes should be dark red, not black, on the edges, and appear firm but tender. Homemade sun-dried tomatoes won't have the texture of the dehydrated kind. They'll be intensely flavorful but somewhat tender. - Add seasonings like Italian seasoning, garlic or onion powder, a pinch of chili powder, smoked paprika, or a few red chili flakes. Only add a little - the flavor intensifies as the tomatoes dry.
- Store sun-dried tomatoes in an airtight container or sealed bags in the refrigerator for 10 days. Freeze them in handy amounts in freezer-proof containers or bags for 6 months.
Nutrition
Nutritional information is an estimation only.
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