Go Back
sun-dried tomatoes

sun-dried tomatoes

Sun-dried tomatoes, full of flavor, are easy to make at home and elevate any salad or pasta. Learn the step-by-step now!
Print Recipe Pin Recipe
Total Time 3 hours 1 minute
Servings: 8 portions
Course: Side Dish
Cuisine: Italian
Calories: 25
Ingredients Method Notes

Ingredients
  

  • 1 kg ripe tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried oregano optional
  • 0.5 teaspoon black pepper freshly ground

Method
 

  1. Preheat your oven to 95°C (200°F). Line a baking sheet with parchment paper.
  2. Wash the tomatoes thoroughly. Cut them in half lengthwise and, using a spoon, gently remove the seeds for best texture.
  3. Arrange the tomato halves cut side up on the prepared baking sheet. They should be close, but not touching.
  4. Drizzle the olive oil evenly over all the tomatoes. Sprinkle with salt, black pepper, and oregano if using.
  5. Bake in the oven for about 3 hours, checking occasionally. The tomatoes are ready when they appear shrunken yet still flexible and moist inside, not completely dry.
  6. Let cool to room temperature. Store in a sterilized glass jar with olive oil in the refrigerator for up to 1 week, or freeze for longer storage.

Notes

Sun-dried tomatoes are a staple in Mediterranean cuisine and one of those ingredients that can instantly add a gourmet touch to salads, pastas, antipasto platters, and sandwiches. Their concentrated flavor brings brightness and depth to any dish, making them incredibly versatile in everyday cooking.
For the best texture and sweetness, choose very ripe, firm plum or Roma tomatoes. These varieties have fewer seeds and more flesh, which means they dry more evenly and maintain a richer flavor. If you don’t have Roma tomatoes, you can also use cherry tomatoes for bite-sized sun-dried treats.

Practical Tips for Perfect Homemade Sun-dried Tomatoes

  • To prevent bitterness, always remove most of the seeds and the core from the tomatoes before drying.
  • For bolder flavor, experiment with seasonings like minced garlic, fresh thyme, or crushed rosemary sprinkled over your tomatoes before they go in the oven.
  • Keep oven temperature low to ensure slow dehydration. High heat can cause the tomatoes to cook or burn instead of slowly drying.
If you want richer, oil-packed sun-dried tomatoes, store the cooled tomatoes in a sterilized jar and cover them fully with good-quality olive oil. You can add whole peeled garlic cloves, peppercorns, or fresh basil leaves for extra aroma.

Serving Ideas and Variations

  • Toss into salads with arugula, goat cheese, and toasted almonds for a burst of umami.
  • Blend with cream cheese or ricotta for a sun-dried tomato spread perfect for toasts or bruschettas.
  • Chop and stir into homemade pesto, pastas, or risottos for added color and flavor.
Homemade sun-dried tomatoes are easy to freeze. Lay them flat on a parchment-lined tray, freeze until solid, then transfer to freezer bags. This way, you’ll always have a stash ready to enrich your favorite dishes. Embrace their versatility and let your creativity shine in every meal!