How to Make Sun-Dried Tomatoes (Oil-Free Recipe)

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.   

⭐ 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