Sun-dried tomatoes are an easy way to add color, flavor and saltiness to your food (and especially pizza). The good news is that you can make them at home, even if you don’t live in the Mediterranean region. All you need is fresh tomatoes, a pinch of salt, and a sunny patio (or your home oven). Here are some tips on how to make sun-dried tomatoes at home.

What You’ll Need

• Fresh, ripe tomatoes
• Fine salt
• Olive oil (optional)
• Dried herbs, such as oregano, basil, or thyme (optional)
• Garlic (optional)

What Types of Tomatoes to Choose?

The best tomato varieties for making sun-dried tomatoes are typically meaty, flavorful, and low in moisture so they dry evenly and retain their rich flavor. Roma tomatoes are a popular choice due to their dense flesh, few seeds, and low water content, making them ideal for drying. Plum tomatoes, a variety of Roma, are also very popular for their thick flesh and intense flavor. San Marzano tomatoes, known for their sweetness and low seed count, are another great option, as they offer a strong flavor profile when dried.

How to Make Sun-Dried Tomatoes

1. Prepare the Tomatoes

Wash and dry the tomatoes thoroughly. Cut them in half lengthwise and remove the stems. For extra juicy tomatoes, you can carefully scoop out the seeds and excess pulp. You don’t need to make them perfectly clean. The goal is simply to reduce the amount of moisture so they dry more efficiently.

2. Season Lightly

Sprinkle the tomatoes with a little salt. You can also add dried oregano, basil, thyme, or freshly ground black pepper. For an extra flavorful result, you can add a small drizzle of olive oil before drying, although tomatoes do not need oil to dry successfully.

3. Dry the Tomatoes

Arrange the tomato slices on a baking sheet lined with baking paper or a silicone baking mat, making sure they don’t overlap. Let them dry outside, in the oven, or in a food dehydrator. Tomatoes are ready when they are wrinkled, leathery and dry, but still slightly pliable.

3.1 Sun-Drying Method

If you live in a place with hot, dry, and reliably sunny weather, you can dry tomatoes outdoors using a food-safe drying rack covered with fine mesh to keep out insects and debris. Place the prepared tomatoes in direct sunlight and bring them inside overnight. Allow the tomatoes to dry in the sun for several days, turning them occasionally to promote even drying. Drying can take 3-7 days, depending on the climate and the thickness of the slices.

3.2 Oven Method

Tomatoes can be easily dried in a home oven. Set the oven temperature to a very low setting, no higher than 90-120°C (200-250°F). Although the oven is faster, drying still takes several hours, depending on their size and moisture content. Smaller pieces may be ready faster, while thicker tomatoes may take considerably longer. Open the oven door occasionally to let the moisture escape. Remember that drying requires patience. Do not try to speed it up by increasing the oven temperature.

4. Cool and Store

Allow the finished tomatoes to cool completely. Store the dried tomatoes in airtight containers or jars. You can also pack them in olive oil with herbs for a delicious ready-to-use condiment, but homemade tomatoes packed in oil require careful refrigeration and safe storage practices. For longer storage, freezing sun-dried tomatoes is the easiest option.

Tips

• Choose the right tomatoes. Firm plum or Roma tomatoes tend to dry faster and have a nice, firm texture
• Don’t overfill the tray when drying. Leave space between the tomatoes to allow air to circulate.
• Don’t rely entirely on the clock. Tomatoes vary greatly in water content. Texture is a much better indicator of ripeness
• Dry thoroughly before storing. Residual moisture can shorten their shelf life
• Make a large batch. Drying dramatically reduces the volume of tomatoes. What looks like an excessive number of fresh tomatoes can turn into a surprisingly modest jar

Ways to Use Homemade Sun-Dried Tomatoes

Homemade sun-dried tomatoes require patience, but the reward is a concentrated tomato flavor that is sweeter, deeper, and much more intense than fresh tomatoes. Once you’ve made a batch of sun-dried tomatoes, you’ll easily find excuses to add them to almost anything you cook:

• Throw them into pasta
• Chop them into salads
• Mix them into pesto
• Add them to sandwiches and wraps
• Fold them into scrambled eggs or omelets
• Mix them into risotto
• Add them to homemade bread or focaccia
• Sprinkle them on pizza
• Mix them into sauces and dips