Sun-dried tomatoes in oil are one of the more expensive items on store shelves - and one of the easiest things to make at home. The secret is in the jelly. And the prep and the patience. What you get is a deeply concentrated tomato flavor that store-bought versions rarely deliver.
Jump to:
The How
Sun-dried tomatoes are a traditional way to preserve summer crops for winter enjoyment. But the natural sun-drying process is for the birds (literally). You can't control the weather. Or the insects, critters, and pets who roam your backyard, patio, or porch. However, drying out tomato halves in a low-heat oven, dehydrator, or air fryer is an easy way to concentrate all that umami. It allows you to control the process and the seasoning. And prevents any fly-by fruit thefts.
When I worked at Bouchon Bistro (Chef Thomas Keller's restaurant), we'd prep tomatoes at the end of dinner service and slide them into a low oven before leaving for the night. By morning, they were done and downright delicious. That incredibly simple, hands-off technique is the foundation of this recipe.
On Tomatoes
Whatever flavor your tomatoes start with will be multiplied by the drying process. Bland tomatoes make bland sun-dried tomatoes. Vine-ripened, heirloom, or homegrown varieties will give back tenfold. If you're buying from a store, seek out tomatoes that smell like tomatoes - that alone tells you more than the label.
A note on most store-bought tomatoes: Tomatoes from national grocery retailers and even smaller chains are picked green, and then exposed to ethylene gas, which turns them red. (See: "Tomatoland", by author Barry Estabrook). For vine-ripened tomatoes, shop at local markets or a co-op in the summer, or grow your own if you have a green thumb.
For deeper dives and a monthly recipe, I write a newsletter on Substack. It’s where I share the nutrition science behind ingredients like this every month. Subscribe here.
The Ingredients
To split the difference when you crave homemade sun-dried tomatoes but don't grow your own, seek out heirloom tomatoes. Or whatever vine-ripened variety your favorite store stocks. Sun-dried tomatoes are a staple of Italian cooking, and any herb from the Mediterranean pantry is a natural match: basil, oregano, thyme, rosemary, and Italian parsley.
- Roma, grape, or heirloom tomatoes, vine-ripened, recommended
- Fresh herbs
- Olive oil
- Salt (kosher, flake, or sea salt recommended)
- Garlic cloves, for storage, optional
The How
The most accessible way to make homemade sun-dried tomatoes is in the oven. But if you happen to own an air fryer, the convection will get the drying done faster with great results. A dehydrator is, of course, made for this very purpose. But it can be a superfluous and expensive appliance if you don't use it often. Since old habits die hard, I tend to use my oven and enjoy wonderfully savory tomatoes.
For slicing the tomatoes, a serrated knife makes the work easier unless you own an incredibly sharp chef's knife. A small paring knife helps carve out the stems of larger tomatoes.
- Preheat your appliance to the recommended temperature for your method (see below). Remove the tomato stems. Then cut smaller tomatoes in half, larger varieties into quarters or eighths. Aim for uniform size; if they look the same, they'll cook the same.
- Remove the seeds. Remove most of the seeds and jelly, but not all. The jelly is where the umami lives. Save what you remove for tomato sauce.
- Place on the pan or rack and drizzle with oil. Arrange the cleaned tomatoes skin-side down with space between each piece. Drizzle with olive oil and scatter fresh herbs around if using.
- Dry low and slow. If edges are drying faster than centers, press down with a fork or spatula on the centers to release excess jelly.
- Test for doneness. Sun-dried tomatoes are done when they resemble fruit leather; they are dry, chewy, and bend easily without breaking. Cool completely before storing. Store cooled dried tomatoes completely submerged in olive oil in a glass jar in the refrigerator. Store in the refrigerator and use within several weeks. Always follow USDA guidelines if canning for longer-term storage. The oil itself will become deeply aromatic; use it in dressings, pasta, or anywhere you'd use good olive oil.
Drying Times
Size matters, regardless of the appliance. If you dry larger varieties at the recommended temperature, expect it to take between five and six hours. With smaller tomatoes like cherry and grape, begin checking their progress after a couple of hours. The edges should not be crisp or brittle, and the center should have no remaining moisture or jelly. The color deepens to a dark, burnished red.
| Method | Temperature | Time |
|---|---|---|
| Oven | 180°F | 5–6 hours |
| Oven (faster) | 200°F | 3–4 hours |
| Air Fryer | 130°F / Dehydrate setting | 5–8 hours |
| Air Fryer (faster) | 150°F | 3–5 hours |
| Dehydrator | 125°–140°F | 10–14 hours |
All appliances heat and cook differently, so use visual cues rather than time to know doneness.
In the Oven
For best results, dry the tomatoes on a wire rack inside a rimmed baking pan. The rack elevates the tomatoes so heat circulates underneath, drying them more evenly and efficiently. Set the oven to its lowest temperature, between 170° and 180°F. Then harness patience. At this temperature, tomatoes can take up to six hours or more, depending on size and variety. If the edges of larger slices are drying faster than the centers, press down gently with a fork or spatula to push out the excess moisture.
In the Air Fryer
The air fryer is the most efficient method: The perforated basket circulates heat from all sides, so the tomatoes dry evenly without rotating or pressing. Select the "Dehydrate" setting if your model has one. It will auto-load the recommended time and temperature. If not, set it manually and consult the chart above for guidance.
With a Dehydrator
A dehydrator requires the least attention of the three methods, built for this purpose, of course. Arrange the tomatoes on the trays skin-side down with space between each piece, add herbs if using, and set the temperature between 125° and 140°F. Consult your manufacturer's guidelines for the recommended time. Most dehydrators have a preset for fruits and vegetables that takes the guesswork out.
Chef's Tips
- Give the tomatoes space on the pan. You'll see photos of sun-dried tomato recipes where the slices are all squished onto the pan without room between them. However, crowding the slices will prevent their moisture from escaping easily. And the tomatoes will take longer to dry or dry unevenly.
- Use a rack. If you have an oven-safe cooling rack, set it inside your pan and place the tomatoes on top of it. When elevated, the tomatoes can dry on all sides - and more evenly and quicker. The air fryer is great for this as the tray or basket is perforated.
- Save the tomato flesh and jelly. If you clean your tomatoes by removing the white flesh, jelly, and seeds, save this liquid gold. Then blend it all to add to your next tomato sauce. It's an incredibly flavorful part of the tomato that often just ends up as food waste.
- Add fresh herbs. Lay or sprinkle fresh herbs on top and around the tomatoes before you dry them. Basil adds classic Italian flavor, and so does oregano. Italian parsley and thyme are herbal and subtle. You can add dried herbs to the oil you store them in, but the flavor won't infuse as well.
- Whole garlic cloves. Add fresh garlic to the oil for its antibacterial and another infusion of flavor. Peel fresh cloves of garlic and add one or two for every small jar of sun-dried tomatoes in oil.
Frequently Asked Questions
Homemade sun-dried tomatoes will certainly go bad at some point. Trust your senses and your gut. If they smell off, look moldy, or taste wrong, discard them. Always use clean utensils when reaching into the jar to prevent contamination.
To rehydrate sun-dried tomatoes, soak them in the hottest tap water you can get until they soften and plump slightly. Usually, between ten and fifteen minutes. Or warm them gently in their oil in a small pot on the stove. The oil method preserves more flavor.
Sun-dried tomatoes in oil are one of the most versatile ingredients in the kitchen. Stir them into pasta, layer them on pizza, blend them into salad dressing, fold them into compound butter, or add them to a charcuterie board. The oil is equally flavorful and can be used anywhere you'd cook with olive oil.
To Serve
Once you have a jar in the refrigerator, you'll find yourself reaching for it constantly. Stir dried tomatoes into finished pasta dish, layer onto pizza, chop and add them to stuffed peppers, roasted meats, or fold them into compound butter. They are also delicious on a cheese plate or charcuterie platter with fresh bread. Dice small and fold into scrambled eggs, or layer into quiche or frittata.
- Spicy Pasta alla Vodka
- Homemade Pizza
- Italian-Style Stuffed Peppers
- Olive Tapenade Stuffed Pork Loin
- Sautéed Spinach
- Tomato and Asparagus Quiche
📖 Recipe
Sun-Dried Tomatoes in Olive Oil
A professional low-and-slow technique for making sun-dried tomatoes in oil at home in the oven, air fryer, or dehydrator. Works with any tomato variety. The flavor is incomparably better than store-bought.
- Total Time: 5 hours
- Yield: 24 pieces 1x
Ingredients
- 6 vine-ripened Roma tomatoes (or however many of whatever variety tomato you choose)
- Extra-virgin olive oil, for drizzling and storing
- Fresh herbs such as basil, oregano, Italian parsley, and thyme
- Fresh garlic cloves, peeled
Instructions
- Heat your chosen appliance. Preheat your oven to 180° F (or up to 200° F for faster drying). For an air fryer, set the temperature to 130° F, or choose the "Dehydrate" setting if yours has one. If you have a dehydrator, consult the manufacturer's recommendations for temperature setting and drying time.
- Prep the tomatoes. Use a small paring knife or similar to cut away the stems. Slice smaller tomatoes in half, or cut larger varieties into quarters or eighths. Aim for slices that are all about the same size. Remove as many seeds as you can, but don't worry about cleaning away all of the jelly (it's where the umami is in a tomato).
- Leave space during drying. On a large baking pan with a rack set inside of it, or in your air fryer basket, line the tomatoes up skin-side down with space between them. Leaving space will allow for air circulation and more efficient drying. Then, drizzle the tomatoes with a little bit of olive oil. Scatter fresh herbs around the tomatoes, if you like.Â
- Dry until leathery. Place the tomatoes in the oven, air fryer, or dehydrator. Begin checking the tomatoes after two or three hours to gauge how fast they're drying (sooner if you set the temperature higher). If the edges seem to be drying much faster than the middle of the tomatoes, press down on them with a fork or slotted spatula to force away the excess moisture. The tomatoes are done when they're dry, chewy, and bend easily like fruit leather without breaking (see Notes for drying times).Â
- Cool completely, then submerge in oil. Store cooled, dried tomatoes submerged in olive oil in the refrigerator. Add one or two peeled, whole garlic cloves to each jar, if desired. I find my sun-dried tomatoes keep for several weeks. But use your best judgment regarding any bad smells, sights, or flavors. Always follow the USDA guidelines when canning. To rehydrate sun-dried tomatoes, soak them in the hottest water your tap will give until they plump and soften a little. Or warm them in their oil in a small pot on the stove.Â
Notes
On drying times: Smaller tomatoes dry faster than larger varieties. Every oven runs differently, so check early and often the first time out.
Oven: 5 - 6 hours at 180°F, check after 2 hours.
Air Fryer: 5 - 9 hours at 130°F, check after 2 hours.
Dehydrator: 10 - 14 hours at 125°–140°F, consult manufacturer guidelines.
- Prep Time: 10 minutes
- Cook Time: 5-10 hours
- Category: Vegan
- Method: Dehydrating
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 Sun-Dried Tomato Sliver
- Calories: 13
- Sugar: 0.4 g
- Sodium: 13.7 mg
- Fat: 1.2 g
- Carbohydrates: 0.6 g
- Fiber: 0.2 g
- Protein: 0.1 g
- Cholesterol: 0 mg
Eat Informed
The Edible Times Newsletter on Substack, written by Chef Christina, covers the nutrition science behind ingredients and recipes like this every month. Complete with a new nutrient-dense, approachable recipe.
Totally Free. No ads. No brand partnerships.
Harriet
Tried these just in the oven, definitely worth the wait, thanks!
Valerie
i usually freeze my dehydrated tomatos but I find they are soggy when thawed ( but are still delicious). I wondered if I stored them in oil and then freeze, if this would help.
I need to preserve them for longer than a few months as I have so many from my garden
Chef Christina
Hi Valerie,
Tomatoes don't fridge (or chill) well in any medium, but trying with oil certainly couldn't hurt. That's how I freeze fresh herbs (in olive oil). If you find a way let us know!
Autism Information
Have you tried freezing them? Or would they go mushy again?