Remember that time I spent $12 on a tiny jar of sun dried tomatoes? After one pasta dish, they were gone. That's when I decided to learn how to make sun dried tomatoes myself. Turns out, it's dead simple if you know the tricks. I'll walk you through everything from choosing tomatoes to storing them properly – no fancy equipment needed.
Sun drying tomatoes isn't complicated, but I messed up my first three batches. Moldy tomatoes? Yep. Over-salted disasters? Absolutely. But after years of trial and error, I've got this down to a science. You'll learn from my mistakes so you get perfect results on your first try.
Why You Should Learn How to Make Sun Dried Tomatoes
Store-bought versions often taste like leather soaked in cheap oil. Homemade? They're like flavor bombs. When you make sundried tomatoes yourself, you control the quality. Use garden-fresh tomatoes, good olive oil, and skip the preservatives. The difference is insane.
Cost-wise, it's a no-brainer. Last summer I bought 20 pounds of Roma tomatoes for $15 at the farmer's market. After drying, I got about 3 pounds of sun dried tomatoes – that's $200+ worth at grocery store prices!
What Tomatoes Work Best?
Not all tomatoes are equal for sun drying. Through brutal experimentation, I found winners and losers:
| Tomato Variety | Why It Works | My Personal Rating |
|---|---|---|
| Roma/Plum | Meaty with fewer seeds, less watery | ★★★★★ (perfect) |
| San Marzano | Thick flesh, concentrated flavor | ★★★★★ |
| Cherry | Sweet when dried whole (cut in half) | ★★★★☆ |
| Beefsteak | Too watery, takes forever to dry | ★★☆☆☆ (avoid) |
| Heirloom | Variable results, some too juicy | ★★★☆☆ |
Key things when selecting tomatoes for sun drying:
- Pick fully ripe but firm tomatoes – soft ones turn mushy
- Avoid any with bruises or cracks
- Medium size works best (golf ball to baseball size)
- Wash thoroughly! Grit in dried tomatoes is awful
Funny story: My neighbor gave me 10 pounds of beefsteak tomatoes last August. After 5 days in the sun, they still weren't dry. I ended up finishing them in the oven. Lesson learned!
Essential Tools for Making Sun Dried Tomatoes
You don't need expensive gear. My basic setup:
- Sharp knife (serrated works great)
- Cutting board
- Mixing bowls
- Baking racks (wire cooling racks work)
- Cheesecloth or mesh screens (keeps bugs out)
- Shallow containers for drying
The optional-but-helpful items:
- Dehydrator (for humid climates)
- Oven thermometer
- Food processor (for making tomato powder)
Prep Work Before You Start Sun Drying
Preparing tomatoes correctly makes or breaks your sun drying project:
Step-by-Step Prep
- Wash tomatoes in vinegar water (1 tbsp vinegar per quart)
- Core and remove stems
- Slice lengthwise ¼-½ inch thick (uniform thickness matters!)
- Remove seeds if desired (I leave some for texture)
Now, the controversial part: to salt or not to salt? I prefer sprinkling sea salt before drying. It draws out moisture and boosts flavor. But if you're watching sodium, skip it.
Some people blanch tomatoes first. Tried it twice – total waste of time. Just makes them waterlogged.
Actual Sun Drying Process
Here's how to sun dry tomatoes properly:
- Arrange tomatoes cut-side up on racks (not touching)
- Cover with cheesecloth (secure with clips or rubber bands)
- Place in full sun (concrete or asphalt surfaces radiate heat)
- Bring indoors overnight (dew ruins everything)
- Rotate trays daily for even drying
How long does sun drying tomatoes take? In hot (85°F+), dry weather: 4-7 days. In humid weather? Forget it – use the oven method below.
Signs they're done:
- Leathery texture
- No visible moisture
- Slightly pliable but not sticky
Watch Out For These Mistakes
- Don't overcrowd trays (airflow is crucial)
- Never dry directly on wood (absorbs moisture)
- Avoid metal trays (can overheat tomatoes)
- Check weather forecast (rain = mold disaster)
I learned about weather the hard way. Left tomatoes out before a thunderstorm. Came home to red mush. Now I use Weather.com's hourly forecast like it's my job.
Alternative Drying Methods Compared
Not everyone has perfect drying weather. Here's how other methods stack up:
| Method | Time Required | Cost | Taste Results | Best For |
|---|---|---|---|---|
| Traditional Sun Drying | 4-7 days | $ (free sun!) | Authentic, complex flavor | Dry climates, summer |
| Oven Drying | 6-12 hours | $$ (electricity) | Good but lacks depth | Humid climates, small batches |
| Dehydrator | 8-14 hours | $$ (machine cost) | Consistent but slightly bland | Large batches, year-round |
Oven Method When Sun Won't Cooperate
How to make sun dried tomatoes indoors:
- Preheat oven to 175°F (use thermometer – most ovens run hot)
- Place tomatoes on parchment-lined baking sheets
- Prop oven door open 1-2 inches with wooden spoon
- Bake 6-10 hours, rotating trays every 2 hours
My oven trick: Put a bowl of water on the bottom rack. Prevents overdrying.
Using a Dehydrator
If you make sun dried tomatoes regularly, a dehydrator pays for itself:
- Set temperature to 135-140°F
- Arrange tomatoes in single layers
- Rotate trays every 3-4 hours
- Check after 8 hours
Storing Your Homemade Sun Dried Tomatoes
Proper storage prevents your hard work from molding. Options:
| Method | Duration | Steps | Best For |
|---|---|---|---|
| Oil-Packed | 6-12 months | Pack in jar, cover with oil, refrigerate | Ready-to-use tomatoes |
| Dry Storage | 9-12 months | Vacuum seal or use oxygen absorbers | Long-term storage, camping |
| Frozen | 12-18 months | Freeze flat on tray before bagging | Maximum shelf life |
My favorite way? Oil-packed with garlic and herbs. Throw in some red pepper flakes if you like heat.
Reviving Dried Tomatoes
Rock-hard tomatoes? Fix them:
- Soak in warm water 30 minutes
- Steam over boiling water 5-7 minutes
- Microwave with damp paper towel 20 seconds
Using Your Sun Dried Tomatoes
Beyond pasta! Creative ways I use mine:
- Tomato powder: Grind in coffee grinder (awesome in soups)
- Salad booster: Chop into green salads
- Bread dough: Knead chopped pieces into focaccia
- Compound butter: Mix with softened butter for steaks
- Bloody Mary rim: Grind with salt for glass rims
My signature appetizer: Sun dried tomato tapenade
- 1 cup oil-packed tomatoes (drained)
- ½ cup Kalamata olives
- 2 garlic cloves
- 1 tbsp capers
- Pulse in food processor
- Serve with crusty bread
Answers to Common Sun Drying Questions
Do I need special tomatoes to make sun dried tomatoes?
Not special, but low-moisture varieties work best. Romas are ideal, but any paste tomato will do. Avoid slicing tomatoes like beefsteak – too watery.
Can I make sun dried tomatoes without salt?
Absolutely. Salt helps preserve and enhances flavor, but it's not mandatory. If skipping salt, store finished tomatoes in the freezer.
How do I prevent bugs while sun drying?
Double-layer cheesecloth is essential. I use binder clips to secure it to the trays. For extra protection, build a simple frame with screen mesh.
Why did my tomatoes turn black?
Usually means they got rained on or humidity was too high. Could also be mold – discard them immediately. Properly dried tomatoes should be deep red, not black.
Can I use green tomatoes?
Technically yes, but they'll taste bitter. I tried this with end-of-season tomatoes – not worth it. Stick with ripe red tomatoes.
Is it safe to make sun dried tomatoes at home?
Completely safe if you follow two rules: 1) Tomatoes must be fully dry (no moisture pockets), 2) When packing in oil, always refrigerate. Botulism risk is real with improperly stored low-acid foods.
Why are my tomatoes still sticky after drying?
They need more time! Sticky = moisture. If they're leathery but slightly tacky, they're perfect for oil packing. If actually sticky, dry them longer.
Advanced Tips From My Trial and Error
After making gallons of sun dried tomatoes, here's what most guides don't tell you:
- Flavor boosters: Sprinkle dried oregano or thyme before drying
- Smoky version: Add smoked paprika to drying tomatoes
- Low-acid hack: Spritz tomatoes with lemon juice before drying
- Time saver: Dry during day, finish in dehydrator at night
- Seed solution: Save removed seeds to grow next year's tomatoes
Biggest surprise? Tomato water! The liquid from salted tomatoes makes incredible vinaigrettes. Don't throw it out.
When Sun Drying Goes Wrong (Troubleshooting)
| Problem | Causes | Solutions |
|---|---|---|
| Mold growth | Humidity, poor airflow, rain | Discard affected tomatoes, use indoor drying |
| Overly tough | Over-dried, too thin slices | Rehydrate before use, slice thicker next time |
| Sour taste | Underripe tomatoes, fermented | Use fully ripe tomatoes, check humidity levels |
| Bitter flavor | Green parts included, scorched | Remove all stem ends, avoid direct metal contact |
My worst batch ever? When squirrels got into my drying tomatoes. Now I use screened enclosures!
Final Thoughts on Making Sun Dried Tomatoes
Learning how to make sun dried tomatoes feels intimidating, but it's simpler than baking bread. Start with small batches – try 2 lbs tomatoes first. See how long they take in your climate.
The magic happens when you pop one in your mouth. That intense tomato explosion? Store-bought can't touch it. Plus, your kitchen will smell amazing.
Is it work? Sure. Worth it? Absolutely. Last summer's batch lasted me until March. Every time I used them, I remembered sunny days.
Give it a shot next heatwave. Worst case, you finish them in the oven. Best case? You'll never buy those overpriced jars again.
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