Dehydrated and sun-dried tomatoes are two methods of preserving fresh tomatoes, each resulting in the same rich, concentrated flavor and chewy texture. Whether dried slowly in the sun or using an oven or dehydrator, these tomatoes lose their moisture while intensifying their natural sweetness and tanginess. The process leaves you with versatile, shelf-stable tomatoes that can be used in various dishes, adding a burst of umami to sauces, salads, pastas, and more. Perfect for extending the life of your summer harvest, dehydrated or sun-dried tomatoes are a pantry staple that brings the essence of ripe tomatoes to your cooking year-round.
While traditional sun-drying relies on the natural heat of the sun to remove moisture from tomatoes, making dehydrated tomatoes in your oven offers a convenient and reliable alternative that yields nearly identical results. By using a low, steady heat in your oven, you can achieve the same concentrated flavor and chewy texture as sun-dried tomatoes, without the unpredictability of outdoor drying. Drying tomatoes outside carries potential safety concerns, such as exposure to insects, dust, and fluctuating weather conditions, which can affect the quality and safety of the tomatoes. With oven-drying, you can have full control over the process, ensuring a clean, consistent, and safe batch of dried tomatoes every time.
Once you’ve made your oven-dried (sun-dried) tomatoes, the possibilities in the kitchen are endless. These tomatoes add a burst of flavor to pasta dishes, where their concentrated sweetness complements savory sauces beautifully. Try chopping them into a pesto for a rich, tangy twist, or blend them into a tomato-based sauce to deepen the flavor. They also shine in salads, bringing a chewy texture and intense tomato taste that pairs well with fresh greens, feta cheese, and a drizzle of balsamic vinegar. For a quick appetizer, marinate them in olive oil with garlic and herbs, then serve on toasted bread for a delicious bruschetta topping. Whether used as a main ingredient or a flavorful accent, sun-dried tomatoes are a versatile addition to your culinary toolkit.
To extend the shelf life of your dehydrated tomatoes even further, there are a few additional preservation methods you can explore. While this article focuses on oven-drying, you might consider oil-packing for added flavor and moisture, or vacuum-packing to remove air and prevent spoilage. Each method offers its own benefits, helping to maintain the quality and freshness of your dried tomatoes. We’ll be adding recipes for these and other methods of further processing sun-dried tomatoes in future posts, so stay tuned for more ways to enjoy and preserve your tomato harvest.
Sundried / Dehydrated Tomatoes
Equipment
- Cutting board
- Colander or strainer
- Sharp knife
- Tomato corer (not absolutely necessary)
- Baking sheet
- Drying rack / cooling rack
- Dehydrator or Oven set to 60℃ or 140℉
Ingredients
- Roma style tomato
- Kosher salt
Instructions
- Wash your tomatoes well, ensuring that all dirt, debris, and pests are removed.
- After washing, remove the stem end either with a corer or a sharp paring knife. A corer is recommended if you have one.
- Once cored, cut the tomato in half along the length (from stem to bud).
- Lay the halved tomatoes on a baking sheet / dehydrator sheet side by side, cut side faving up.
- Once all of your tomatoes are laid out on the rack, salt heavily. Oversalting doesn't seem like a problem. You can clearly see the amount of salt I use in the image.
- Place your tomatoes in your oven or dehydrator at 60℃ (140℉).
- The next step really depends on many factors, size of the tomato, how plump they are with water, etc. Plan for about 48 hours in the oven / dehydrator at this temperature. Check periodically, and remove tomatoes you feel are done and leave the rest to continue to dehydrate. Make sure you check on the oven / dehydrator regularly, we check every 6-8 hours. Most ovens / dehydrators will shut off after 24 hours or a set time.
