Easy Homemade Sun-Dried Tomatoes

Sun-dried tomatoes are a versatile ingredient that can add depth of flavor to many dishes. Their intense flavor comes from the process of drying, which concentrates the natural sugars and umami-rich compounds. When used judiciously, sun-dried tomatoes can add a lovely sweetness to your cooking.

4.86 from 7 votes

Prep Time 10

Cook Time 4

Total Time 4 10

Ingredients

1 lb paste tomatoes like Roma, San Marzano etc.
pinch coarse kosher salt

Instructions

How To Make Sun-Dried Tomatoes

Preheat the oven to 250f. If desired, prepare a baking sheet by lining it with parchment paper.
Prepare the tomatoes by washing, drying, slicing in half, and removing the small core.
Place the tomatoes, in a single layer, cut side facing up on the baking sheet.
Sprinkle with salt. Then place in the oven at 250f, propping the door open with a wooden spoon.
Roast the tomatoes until the moisture evaporates from them and they become pliable and soft, but not squishy. The tomatoes should not be baked to the point of brittleness.
Allow tomatoes to cool on the baking sheet before transferring them to long-term storage.

How To Pack Sun-Dried Tomatoes In Olive Oil

Remove tomatoes from the oven and allow them to cool to room temperature.
Meanwhile, wash and dry a half-pint mason jar and a lid in hot soapy water. Rinse clean and place on a clean kitchen towel or paper towel to dry.
Once completely cooled, season with desired dried herbs and spices.
Pack the tomatoes into the jar tightly, then pour high-quality olive oil over the dried tomatoes to cover completely.
Transfer to the fridge and store for up to 2 months.

Notes

sun-dried tomatoes in olive oil, is it safe?

As of 2025, the NCHFP recommends against storing dried tomatoes in olive oil. The Oregon State Extension doesn't outright denounce the process, but they do say:

Because of their acidity, unseasoned (i.e., no vegetables or herbs) fully dried tomatoes may be safely stored in oil at room temperature. (Refrigeration may delay rancidity, however). // The tomatoes can be flavored with dried herbs and garlic. Dried tomatoes in oil can be used on pizza, pasta salads, appetizers, and Italian dishes. The oil can be used in vinaigrette dressing, or in a marinade sauce. It can also be used as a dip for French bread.

NOTE: Dried tomatoes-in-oil mixtures with garlic and/or herbs MUST be refrigerated and used within 4 days or frozen for long-term storage.

seasoning sun-dried tomatoes

During roasting: Due to the long bake time for these tomatoes, it's important to add dried or fresh herbs near the end of the cooking time to ensure they don't give off a bitter flavor. Feel free to add some fresh parsley, basil, oregano, or thyme. You can also add dried herbs, Italian seasoning, garlic powder, or even a pinch of red pepper flakes if you like it hot!

After roasting: Seasoning your sun-dried tomatoes after the drying process keeps fresh herbs vibrant and delicious in your recipes. Be cautious, though, as it is not recommended to season sun-dried tomatoes with fresh herbs when storing in oil, you'll need to use dried herbs.

Batch:

The batch size for this recipe is a bit difficult to determine, as it depends on the size of the tomatoes uses, the ratio of pulp to water, and the level of ripeness. That said, you can generally expect about 1 lb of fresh tomatoes to equal 3/4 to 1 cup of dried tomatoes.

Storage:

Store your plain homemade sun-dried tomatoes in the fridge for up to 7 days in an airtight container, or lay them flat on a baking sheet and freeze until solid before transferring them to a freezer-friendly container and storing them in the freezer for up to 12 months.

If you're storing your tomatoes in oil, I would recommend storing them in a glass jar in the fridge. If using fresh herbs or garlic, use them within 2-4 days, and if using dried herbs, use them within 2 months.

I don't recommend storing the dry tomatoes at room temperature, though it can be done in an airtight container. The reason for this is that these tomatoes are not dried completely, like a dehydrated tomato, and still hold some moisture which is susceptible to mold and decay at room temperature.