Go Back
Sun-dried tomatoes

sun-dried tomatoes

Sun-dried tomatoes done at home offer more flavor, less sodium and total freshness. Discover an easy method and smart tricks!
Print Recipe Pin Recipe
Total Time 3 hours 1 minute
Servings: 6 portions
Course: Side Dish
Cuisine: Italian
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 1 kg ripe tomatoes preferably Italian or plum tomatoes
  • 2 tablespoon olive oil extra virgin, more to drizzle
  • 0.5 teaspoon salt fine
  • 1 teaspoon dried oregano optional
  • 1 teaspoon dried basil optional
  • 2 clove garlic thinly sliced, optional

Method
 

  1. Preheat your oven to 100°C (210°F). Line a baking sheet with parchment paper.
  2. Wash and dry the tomatoes thoroughly. Slice them in half lengthwise and gently squeeze out most of the seeds for a better texture.
  3. Arrange the tomato halves, cut side up, on the parchment-lined baking sheet. Ensure they are in a single layer.
  4. Drizzle evenly with olive oil. Sprinkle with salt. Add dried oregano, basil, and garlic slices over the tomatoes if using.
  5. Bake in the oven for 3 hours, or until the tomatoes look shriveled but still retain a bit of moisture. Check occasionally for doneness and rotate the tray if needed.
  6. Let cool to room temperature. Store in a jar with a little olive oil in the refrigerator for up to two weeks.

Notes

Sun-dried tomatoes are a timeless Italian favorite known for their rich flavor and versatility. Whether you add them to salads, stir them into pastas, or blend them into spreads, homemade sun-dried tomatoes give any dish a major flavor boost with their concentrated sweetness and savory depth.

Essential tips for perfect sun-dried tomatoes

Choose fleshy, ripe tomatoes like plum or Roma varieties—they have less moisture and better texture for drying. Slice them evenly to ensure they roast at the same rate, and resist overcrowding your tray; good airflow helps with even drying. Removing seeds isn’t mandatory, but it improves the texture and prevents sogginess.
If you’re short on time, you can raise the oven temperature to 120°C (250°F) and bake for about 2 hours, though slower roasting develops a deeper flavor. For an herby aroma, add a branch of thyme or rosemary to the baking sheet. No fresh herbs? Dried herbs work perfectly.

Storage and serving ideas

Once cooled, store your sun-dried tomatoes in a sterilized jar topped with olive oil to preserve intimacy and intensify their savor. Keep them refrigerated and use within two weeks. If you want longer shelf life, freeze them in a zip-top bag (no oil needed) for up to three months.
Serving suggestions:
  • Toss into salads with feta cheese and olives for a Mediterranean twist.
  • Blend into pesto or homemade tapenade for spreads packed with umami.
  • Layer on sandwiches, focaccia, or pizza for a burst of tangy sweetness.
  • Fold into risottos, omelets, or grain bowls for vibrant color and flavor.

Vary the flavor and make it your own

Play with additions—a pinch of red pepper flakes adds a gentle kick, while a dash of balsamic vinegar amplifies sweetness. If you're avoiding garlic, simply skip it or swap for sliced shallots. Homemade sun-dried tomatoes make thoughtful edible gifts too—just jar them with a ribbon and a note of serving ideas!