Do sun-dried tomatoes go bad?

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.

How do you rehydrate sun-dried tomatoes?

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.

How do you use sun-dried tomatoes?

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.

How to Make Sun-Dried Tomatoes in Oil

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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.
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).
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.

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.

Author: Christina
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