There’s something undeniably magical about slow-roasted sun-dried tomatoes. Their rich, concentrated flavor adds a burst of umami to nearly any dish, transforming even the simplest meals into something memorable. With their deep red hue and slightly chewy texture, these tomatoes are a testament to the beauty of slow, patient cooking. While store-bought versions are convenient, nothing quite compares to the taste of homemade sun-dried tomatoes—earthy, intense, and infused with care. When made from scratch, every bite reveals layers of flavor that jarred alternatives simply cannot offer.
Ingredient Breakdown
The foundation of this recipe begins with selecting the right tomatoes. Small varieties such as Campari or large cherry tomatoes are ideal for this preparation. Their naturally sweet, juicy flesh holds up beautifully during the slow dehydration process, developing a lush, savory character as they roast. Olive oil plays a dual role here—not only enhancing the tomatoes’ inherent flavor but also aiding in the slow caramelization that gives them their signature depth. Kosher salt, with its coarse texture and clean taste, amplifies the natural sweetness while drawing out excess moisture. For those seeking a more aromatic twist, optional add-ins like crushed garlic, dried oregano, fresh thyme, or a pinch of red chili flakes can create a more nuanced flavor profile, tailored to your preferences.
Step-by-Step Preparation Guide
Start by preheating your oven to 200°F and arranging two racks to divide the oven evenly. Line two large baking trays with parchment paper, creating a non-stick surface that simplifies cleanup and prevents scorching. Remove the stems from each tomato and slice them in half crosswise. This orientation exposes the fleshy interior, allowing moisture to escape more efficiently during roasting. Transfer the halved tomatoes to a large mixing bowl. Just before baking, coat them with olive oil and a generous sprinkle of kosher salt, tossing gently to ensure every piece is seasoned and glistening.
Once seasoned, arrange the tomatoes on the prepared trays with the cut side facing up. Space them evenly to promote consistent airflow and even drying. Slide the trays into the oven and begin the gentle roasting process. Every hour, rotate the trays between the racks to ensure uniform heat exposure. After about 5 to 6 hours, you’ll have tomatoes that are still juicy in the center but have begun to develop that signature sun-dried texture. For a more leathery, concentrated version with very little moisture remaining, extend the roasting time to 7 or 8 hours. Once done, allow them to cool directly on the trays. As they reach room temperature, their flavors continue to deepen, setting the stage for a richly rewarding pantry staple.
Recipe Tips
How to avoid soggy or overly crispy results:
Ensure tomatoes are evenly sliced and spaced out on the tray. Avoid crowding, as excess moisture can build up and prevent proper drying.
Tips for even drying and flavor concentration:
Rotate trays regularly and opt for tomatoes of similar size to achieve uniform texture. A low oven temperature is key—don’t be tempted to speed up the process.
Best practices for batch preparation:
Make multiple trays at once and store them in airtight containers or jars filled with olive oil. This allows you to always have a stash on hand for quick meals.
Storing methods: Refrigeration vs. freezing:
Store sun-dried tomatoes in an airtight container in the fridge for up to a week, or freeze them flat in zip-top bags for long-term storage. Oil-packed versions should always be kept refrigerated.
What to Serve With This Recipe
Sun-dried tomatoes are incredibly versatile and can be woven into a variety of dishes. Toss them into warm pasta with a handful of fresh basil and a grating of Parmesan, or fold them into grain bowls with farro, roasted vegetables, and feta cheese. They pair beautifully with crusty bread and artisan cheeses on charcuterie boards. Slice and scatter them over pizzas, layer into panini sandwiches, or stir them into scrambled eggs for a burst of savory flavor. You can also blend them into creamy dips or savory compound butters for a robust twist.
Creative Variations
For an herby variation, toss the tomatoes with dried oregano or fresh thyme before roasting. The subtle infusion adds a rustic note perfect for Mediterranean-style dishes. For a bolder twist, add finely chopped garlic or a touch of garlic powder to the seasoning mix. To spice things up, a pinch of crushed red pepper flakes before roasting brings gentle heat that plays beautifully with the tomatoes’ sweetness. For longer shelf life and enhanced flavor, consider storing the finished tomatoes in a jar topped with extra virgin olive oil, along with aromatics like rosemary sprigs, bay leaves, or slivered garlic cloves.
Frequently Asked Questions
Can I use other tomato types like Roma or grape tomatoes?
Yes. Roma tomatoes are excellent due to their low moisture content, and grape tomatoes offer a naturally sweet flavor—just adjust drying times as needed.
How do I know when the tomatoes are perfectly dried?
They should be shriveled with slightly chewy centers for a semi-dried texture or more leathery if you prefer a firmer bite.
Do I need to remove the seeds before drying?
No, the seeds can remain intact. They add a touch of natural texture and flavor.
What’s the shelf life of homemade sun-dried tomatoes?
When stored properly in oil in the refrigerator, they last up to two weeks. Freezing extends their shelf life to several months.
Can I dry them faster at a higher temperature?
While tempting, higher temperatures risk uneven drying and potential burning. Low and slow is essential for preserving flavor and texture.
Homemade sun-dried tomatoes are a simple yet transformative ingredient. With minimal effort and a bit of time, you can create a richly flavored kitchen staple that enhances everything from everyday pastas to gourmet appetizers. Their savory-sweet depth adds character and charm to any dish—proof that sometimes, the best flavors are born from patience.
Ingredients
1 1/2 teaspoons kosher salt
2 tablespoons olive oil
2 pounds small tomatoes, such as Campari or large cherry (approximately 24 tomatoes)
Instructions
Preheat the oven to 200°F and position two racks to divide the oven into upper and lower thirds. Line two large baking trays with parchment paper to prevent sticking and ensure easy cleanup.
Detach the stems from the tomatoes and slice each one in half horizontally. Place them in a large mixing bowl. Just before baking, drizzle the olive oil over the tomatoes and sprinkle them evenly with kosher salt. Gently toss until all pieces are coated in the seasoning and oil.
Using clean hands or a slotted spoon, arrange the tomato halves cut side up on the prepared baking trays, ensuring they are well spaced and not overcrowded.
Slide the trays into the oven and begin the slow roasting process. Rotate the trays between the upper and lower racks approximately every hour to promote even drying. For slightly chewy, plump sun-dried tomatoes, bake for about 5 to 6 hours. For a more concentrated, leathery texture with minimal moisture at the center, extend the baking time to 7 to 8 hours.
Allow the tomatoes to cool on the trays at room temperature before transferring to storage.
Sun-Dried Tomatoes Recipe
Ingredients
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
- 2 pounds small tomatoes such as Campari or large cherry (approximately 24 tomatoes)
Instructions
- Preheat the oven to 200°F and position two racks to divide the oven into upper and lower thirds. Line two large baking trays with parchment paper to prevent sticking and ensure easy cleanup.
- Detach the stems from the tomatoes and slice each one in half horizontally. Place them in a large mixing bowl. Just before baking, drizzle the olive oil over the tomatoes and sprinkle them evenly with kosher salt. Gently toss until all pieces are coated in the seasoning and oil.
- Using clean hands or a slotted spoon, arrange the tomato halves cut side up on the prepared baking trays, ensuring they are well spaced and not overcrowded.
- Slide the trays into the oven and begin the slow roasting process. Rotate the trays between the upper and lower racks approximately every hour to promote even drying. For slightly chewy, plump sun-dried tomatoes, bake for about 5 to 6 hours. For a more concentrated, leathery texture with minimal moisture at the center, extend the baking time to 7 to 8 hours.
- Allow the tomatoes to cool on the trays at room temperature before transferring to storage.
