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

Overhead view of homemade sun-dried tomatoes without oil.

5 from 1 vote

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

Learn how to make sun-dried tomatoes with this easy, 2-ingredient, oil-free recipe using your oven or air fryer as a dehydrator for healthy, sweet tomatoes.

Prep Time10

Cook Time3 30

Total Time3 40

Course: Condiment, Ingredients

Cuisine: Italian

Diet: Gluten Free, Low Fat, Vegan

Servings:

Calories: 17kcal

Author: Denise Perrault

Ingredients

2 ½ cups cherry tomatoes about 11 ounces, plum or small Roma tomatoes, see notes
A pinch of salt

US Customary - Metric

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