There is something magical about sun dried tomatoes. Intensely savoury and slightly sweet, they capture all the warmth and richness of ripe summer tomatoes in a chewy, concentrated bite. Whether scattered over a homemade pizza, folded into a pasta dish or stirred through a vibrant salad, sun dried tomatoes bring depth and umami wherever they go.

The good news is, you do not need Mediterranean sunshine to make them. You can recreate the sun drying effect in your own kitchen using an oven or dehydrator, allowing you to enjoy the deep tomato flavour all year round.

What Are Sun Dried Tomatoes?

Sun dried tomatoes are simply ripe tomatoes that have had most of their moisture removed. Traditionally, they were dried slowly under the hot sun, often on rooftops or terraces in Southern Italy. This process concentrated their flavour and extended their shelf life, allowing families to preserve the tomato harvest for use through the colder months.

Today, you can find sun dried tomatoes packed dry in bags or stored in oil with herbs and garlic. Both versions are delicious, but making them yourself means you can choose the tomatoes, adjust the seasoning and even infuse them with your favourite herbs.

Best Tomatoes to Use

Plum or Roma tomatoes are ideal because they are firm, fleshy and have fewer seeds and juice than round salad tomatoes. Cherry tomatoes can also be used for quicker drying and a sweeter finish. Whatever variety you choose, the key is to start with ripe, flavourful tomatoes. Underripe or watery tomatoes will not deliver the rich, complex taste that makes sun dried tomatoes so special.

Preparation Before Drying

Start by washing and thoroughly drying your tomatoes. Slice plum or Roma tomatoes lengthwise into halves or quarters depending on size. If you are using cherry tomatoes, simply cut them in half. Gently scoop out some of the seeds and juice to speed up drying and improve texture.

Arrange the cut tomatoes on a baking tray lined with parchment paper, skin side down. Sprinkle lightly with sea salt to draw out moisture and intensify the flavour. You can also add a dusting of oregano, thyme or crushed garlic if you want extra depth.

How to Make Sun Dried Tomatoes in the Oven

Preheat your oven to a low setting, ideally around 100°C or lower. Place the trays of tomatoes on the middle rack and leave the oven door slightly ajar to let moisture escape. This slow drying process will take between six and ten hours depending on the size and water content of your tomatoes.

Check the tomatoes every couple of hours. They are ready when they have shrunk significantly, feel dry and slightly leathery but are still pliable. They should not be crispy or brittle. Some may dry faster than others, so remove any that are done early and leave the rest to continue.

Alternative Methods: Dehydrator or Air Drying

If you have a food dehydrator, follow the manufacturer’s instructions for tomatoes. This is often the most efficient and consistent method, especially if you make them regularly.

Traditional sun drying is possible in hot, dry climates. Spread the tomatoes on a mesh rack, cover with fine netting to keep insects away and leave in direct sun for several days, bringing them inside at night to prevent dew from rehydrating them. In the UK, however, oven drying is far more practical.

Storing and Preserving

Once fully dried, allow the tomatoes to cool completely. Store them in an airtight container in a cool, dark place for up to six months. If you want to keep them longer or prefer a richer flavour, pack them into sterilised jars and cover with olive oil. Add sprigs of rosemary, sliced garlic or black peppercorns for a homemade infusion.

If packed in oil, refrigerate them and use within two weeks. Always use clean utensils to remove the tomatoes and never reintroduce moisture to the jar, as this can reduce shelf life.

How to Use Your Homemade Sun-Dried Tomatoes

These little flavour bombs are wonderfully versatile. Chop them into couscous, stir through risottos or toss into salads. Blend with nuts, cheese and oil to make a sun-dried tomato pesto, or pair with soft cheese for a savoury filling. They also lift sandwiches, frittatas and savoury tarts with just a few slices.

To soften dried tomatoes before use, soak them in warm water for 20 minutes or simmer briefly in a sauce. If stored in oil, you can use them directly or drain lightly before adding to recipes.

Sustainability and Seasonal Cooking

Making your own sun-dried tomatoes is a brilliant way to reduce waste during tomato season. If you have a glut from the garden or spot ripe tomatoes on offer, turning them into preserved treasures extends their usefulness and saves money.

It also gives you control over the process, allowing you to choose organic tomatoes, avoid unnecessary additives and create your own favourite flavour profiles. Homemade sun-dried tomatoes are not only delicious but also deeply satisfying to prepare.

Final Thoughts

Sun dried tomatoes may sound like a Mediterranean luxury, but with a bit of time and care, they are easy to make in your own kitchen. The process is slow, but the reward is huge. Packed with flavour and ready to elevate a wide range of dishes, homemade sun-dried tomatoes are one of those small joys that make cooking truly special.

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