Recipes » MYO Sundried Tomatoes

MYO Sundried Tomatoes

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Sun-dried tomatoes are a fantastic way to preserve those delicious fresh tomatoes that are abundant in the garden! The best part is, myo sun-dried tomatoes requires very little effort and absolutely NO experience necessary.

How to Make Sun-Dried Tomatoes

What are Sun-Dried Tomatoes?

Sun-Dried tomatoes are usually halved or quartered and dried until they are still pliable. They’re naturally sweet, slightly tangy and taste like a burst of sunshine in each bite. Although they’re called “sun-dried” there are several different ways to achieve the same effect and flavor.

This is particularly helpful if you live in a climate where the weather is uncooperative, such as overly humid, or too hot- which can scorch your end product.

b101-sun-dried-tomato-recipe (1)

Sun-Dried Tomatoes

Halve your favorite tomatoes, (Roma works well) and spread them on screens, cut side up, and sprinkle them lightly with salt. Place them in the sun, away from potential pests. It will take several days for them to fully dry out.

Italian homemade sun dried tomatoes

Oven-Dried Tomatoes aka Almost Sun-Dried Tomatoes

Halve your favorite tomatoes, (Roma works well) and spread them on a cooling rack that has been placed on a cookie sheet. This allows airflow all around the tomato and helps them dry faster. Sprinkle the halved tomatoes very lightly with salt.

Dehydrate in oven (175°-200°F) for 4-6 hours. Starting at about 3 hours, test the tomatoes every 30 minutes to see if you’ve reached the desired level of doneness. This varies due to the type and size of the tomatoes, as well as the amount of salt or seasonings that was used.

Food Dehydrator Sun-Dried Tomatoes

Halve your favorite tomatoes, (Roma works well) and spread them on the dehydrator trays that came with your food dehydrator unit. Sprinkle the halved tomatoes very lightly with salt. Dry them according to the manufacturers recommended times for your particular unit.

We’ve had good luck drying them at 150°F in our Nesco Food Dehydrator for about 7 1/2 hours, until they take on a leathery texture.

homemade sun-dried-tomatoes

Use Small Tomato Varieties

Smaller tomatoes tend to work better because they dry faster and seem to dry more evenly. This is likely due to the fact that they contain less water and fewer seeds. While we personally prefer to use Roma tomatoes, Cherry or Campari tomatoes dry well too.


Easy on the Salt

You probably noticed that each method recommends sprinkling the tomatoes Lightly with salt. It’s very easy to accidentally oversalt the halved tomatoes, remember that less is more in this case. If you prefer to add seasonings such as basil, oregano or even cayenne pepper, be sure to do so before drying the tomatoes. Dried spices work better than their fresh counterparts, which can affect drying time.

How to Store Sun-Dried Tomatoes

There are a couple of different options for storing your freshly made sun-dried tomatoes. They can be placed in a ziploc bag or other airtight container and placed in the fridge for up to a week.

If you’d like to store them for a longer period of time, place them in a mason jar and cover them with olive oil. The tomatoes will plump slightly but will be ready for use in your favorite recipes calling for sun-dried tomatoes. They’ll last 4-6 weeks in the refrigerator using this method of storage.

Last, but certainly not least, they can be frozen.

MYO Sundried Tomatoes

If you’re looking for some tasty recipes to enjoy your fresh sun-dried tomatoes here are a few we recommend:

  1. Fresh Fennel with Sun Dried Tomatoes
  2. Sun-Dried Tomato Dip
  3. Creamy Sun-Dried Tomato Chicken
  4. Dried Tomato Basil Pesto

View More MYO from Scratch Recipes

View More Dehydrated & Dried Food Recipes

10 thoughts on “MYO Sundried Tomatoes”

  1. # food dehydrator: arrange the pieces on each rack so that air can circulate, preferably with the pieces not touching each other, then turn the dehydrator on and enjoy the aroma. if your food drier has a thermostat, set it for 140 degrees F. It will take 3 to 8 hours.

    # Oven: You can also do it in the oven, preheat the oven to 150 degrees F (65 degrees C or gas mark 1). If you don’t have these settings, just use the lowest setting you’ve got.
    Arrange the tomatoes on cooling racks, spread out, not touching each other. Close the oven door, It takes about 10 to 20 hours, but you’ll need to check periodically, including rotating the shelves and moving them up or down to get even heating.
    If you want to speed it up, you can bump the heat up to as high as 200 degrees F ( 93 degrees C), but you’ll need to watch them much more closely.

    • do you have to use oil?

      i don’t like storing tomatoes in the oil either, so i researched it and you dont have to use oil to store sun dried tomatoes. But you do need to check on the tomato for a week or so after drying, and it is also recommended to use a vacuum seal method for storing, and freezing.

      I cant verify if this is accurate because we dont have a garden and i wont be going up to the pick your own garden for a few weeks still…its over a 2 hour drive so i have to be ready to buy and put up a lot when i go. i do plan to test this out though so it will probably be late june to early july when i go.

  2. i have a tip for slicing fruits for the dehydrator. i use an egg slicer to get the slices uniform. you can use them on any fruit and it will help with drying because they are the same size.
    i love to dehydrate blueberries and strawberries and add them to the granola recipe.

  3. i really wish i could move somewhere where i can have a garden. our hoa forbids it. if you get caught, they rip the plants out of the ground.

    so it isn’t worth trying. container gardening only and i usually don’t have much luck with that.

  4. i have never liked fresh tomatoes but i recently discovered i love sun dried tomatoes. i was given a case of roma’s today i’m going to try this.


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