Homemade Sun Dried Tomatoes: A Simple Guide to Flavorful Preserving

There’s something incredibly satisfying about making my own homemade sun-dried tomatoes. Not only do they burst with rich flavor, but they also let me preserve the taste of summer all year long. With just a few tomatoes and some patience, you too can create deliciously preserved tomatoes to add an extra kick to my dishes. P.S. They are also a great pop-in-your-mouth treat.

The process of drying tomatoes is simple and rewarding. I have experimented with different varieties, from sweet cherry tomatoes to larger slicing tomatoes. I’ve found that the Roma varieties, I use San Marzano, provide the best result for oven-dried tomatoes. They are the perfect size and less watery than other varieties. 

As I transform fresh tomatoes into chewy, flavorful bites, I feel connected to the essence of seasonal cooking and preserving.

What I enjoy most is the versatility of sun-dried tomatoes. They elevate salads, pasta, and sandwiches, making even the simplest meals seem gourmet. Join me as I share tips and techniques for creating a batch of sun-dried goodness at home.

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Choosing the Right Tomatoes

Selecting the right tomatoes is crucial for achieving the best flavor and texture in homemade sun-dried tomatoes. I prefer specific varieties that lend themselves well to drying and preparing them properly to enhance their natural sweetness.

Best Tomato Varieties for Drying

When it comes to drying tomatoes, certain varieties stand out. Roma tomatoes are my go-to choice because of their dense flesh and low moisture content. They dry evenly and have a rich flavor that intensifies during the drying process.

Cherry tomatoes also work well, especially for those who enjoy a sweeter taste. Their smaller size allows for quicker drying, making them a fun option. While larger tomatoes can be used, they may require more time to dry due to their higher water content. I’ve also found that the smaller varieties are perfect for preserving in oil for later use.

For the best results, I recommend sticking to varieties that are known for meaty textures and less water. It ensures that the final product is flavorful and doesn’t end up too mushy.

Preparing Your Tomatoes for Drying

Preparation is key in the drying process. First, I wash the tomatoes thoroughly under cold water. This removes any dirt or residues.

Next, I remove the stems and cut them in half. For either Roma tomatoes or cherry tomatoes, I slice them lengthwise. With the cherry tomato, I leave the flesh intact. For Roma’s, I scoop out the inside flesh and seeds. 

I like to sprinkle a bit of salt over the cut sides. This helps to draw out moisture and enhances the flavor during drying.

After seasoning, I lay them cut side up on a baking sheet that is lined with parchment paper. This position promotes even drying and prevents any stuck spots. Keeping an eye on the tomatoes is important, as drying times can vary based on size and variety.

Why I Dry My Tomatoes in the Oven

I find drying tomatoes in the oven to be a convenient and effective method. This technique allows for greater control over the drying process than actual sun drying, especially in unpredictable weather. Also, I’m not too fond of the idea of bugs potentially getting on my tomatoes while drying. 

Using Your Oven for Dried Tomatoes

Using my oven to dry tomatoes is straightforward. I preheat the oven to a low temperature, usually around 250°F (93°C). This gentle heat helps preserve the flavor and color of the tomatoes while removing moisture.

I slice the tomatoes in half and place them cut side up on a baking sheet lined with parchment paper. Sprinkling a little salt on top enhances their natural sweetness. I check them every hour and rotate the tray to ensure even drying. Typically, it takes 2 to 2-1/2 hours for them to achieve the desired texture.

Once the tomatoes are fully dried, I let them cool before storing them in airtight containers. This method gives the tomatoes a rich, concentrated flavor that elevates many dishes.

How to Dry Tomatoes in the Sun

While drying tomatoes in the sun is a traditional method, it requires a bit more patience and ideal weather conditions. First, you choose ripe, firm tomatoes and slice them evenly. Then you lay them out on a wire rack to ensure proper air circulation.

To help speed up the drying process, I sprinkle some salt and optional herbs like oregano or basil. The next step is placing the rack in a sunny spot with low humidity, preferably outdoors. It can take several days for the tomatoes to fully dry, and I check them regularly to avoid spoilage.

Covering them with cheesecloth helps protect them from insects and debris. When they are leathery and dry, you can store them in jars. This method imparts a unique flavor, but the oven provides more reliability.

Flavor Enhancement and Preservation

To truly elevate the taste of homemade sun-dried tomatoes, seasoning and proper storage play crucial roles. I find that the right herbs and salt can enhance their natural flavor, while appropriate storage ensures they stay fresh and delicious.

Seasoning with Herbs and Salt

I love to season my sun-dried tomatoes with my Tuscan Herb Salt but you can use a mix of dried herbs such as oregano, basil, and thyme. These herbs complement the rich, concentrated flavor of the tomatoes. You can also add a bit of salt to your herbs. 

I pack my tomatoes in small glass jars with lids. Once the tomatoes are in the jar, I add a peeled clove of garlic and a few whole basil leaves and then fill the jar with olive oil. 

This mix not only improves the flavor but also creates a beautiful presentation, making them perfect for salads or as a gourmet topping.

The oil gets infused with a lovely flavor that you can use to start any recipe that calls for olive oil in the pan. 

Storing Your Sun-Dried Tomatoes

For preservation, you can use my method above or you can and store your jars in the refrigerator or you can just pop the tomatoes in an airtight container and store at room temperature if I plan to use them soon.

If I want them to last longer, you will want to use the olive oil method and store in the refrigerator. This method protects them from air exposure and helps maintain their flavor.

When storing, it’s essential to ensure that the tomatoes are completely dry to prevent mold growth.

Creative Uses in Recipes

Homemade sun-dried tomatoes add a burst of flavor to various dishes. I love incorporating them into my meals in unique and healthy ways that elevate my cooking.

Homemade Sun Dried Tomato Pesto

Sun-dried tomato pesto is a delightful twist on the traditional basil version. For a quick and tasty recipe, blend 1 cup of sun-dried tomatoes, 1/2 cup of nuts (pine nuts or walnuts work well), 1/2 cup of olive oil, 2 cloves of garlic, and 1/4 cup of Parmesan cheese.

You can adjust the ingredients to fit your taste. This pesto is perfect as a pasta sauce, spread on sandwiches, or drizzled over grilled vegetables. The rich, tangy flavor complements many dishes and can be stored in the fridge for a week.

Incorporating into Healthy Meals

I often add sun-dried tomatoes to salads for an extra flavor kick. You can use them in my Light and Tangy Cherry Tomato Sauce over Angel Hair Pasta recipe. You would replace the cherry tomatoes with the sun-dried or use a combination of both. 

Using sun-dried tomatoes in grain bowls is also a favorite of mine. They enhance the taste of quinoa or brown rice combined with roasted vegetables. Lastly, adding them to omelets or frittatas makes for a delicious, healthy breakfast or even dinner option. The concentrated flavor shines through, making my meals both satisfying and nutritious.

Enjoy,

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