How to Make Sun Dried Tomatoes (Easy!)

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When tomatoes are ripe, the perfect time to add tomatoes to almost every dish (fresh tomato salsa or Caprese skewers, anyone? ).If you have a lot of these little red gems on hand, you’ll want to know How to Make Sun Dried Tomatoes in the Oven. It’s a great way to keep them longer and add flavor to so many dishes.But don’t be intimidated – do this Homemade Sun Dried Tomatoes Recipe very simple!

What are sun-dried tomatoes?

Sun-dried tomatoes are tomatoes that have had excess moisture removed, thereby bringing out their naturally sweet, rich flavor.

3 Ways to Make Sun Dried Tomatoes – wikiHow

1. dry them in the sun – The obvious way. Simply place on a rack, sprinkle with salt, and place in the hot sun. Unfortunately, the weather can be unreliable and humidity can be an issue.
2. Dehydrator – Homemade sun-dried tomatoes can be made in a dehydrator, but it’s a professional tool that not everyone has. If you do, you can follow the oven dried tomatoes recipe below but dry in the dehydrator for 6-8 hours.
3. oven – My favorite method! No need for professional tools, everyone has them. Get instructions on how to make sun-dried tomatoes in the oven below!

ingredients you need

This section describes how to choose the best ingredients for sun-dried tomatoes, the role of each ingredient in a recipe, and substitution options. See recipe card below for measurements.

• tomato – I used Campari tomatoes, but Roma, grape or cherry tomatoes would work fine. San Marzano tomatoes are also great because they don’t have a lot of pulp or seeds. Small to medium tomatoes have less moisture and seeds, which means they dry faster and hold their shape better after drying, so I don’t recommend using tomatoes larger than Roma tomatoes.
• sea ​​salt – Helps get extra moisture from tomatoes and adds flavor.
• olive oil – You can use it for service or storage, but it’s optional. If you do use it, get a good quality extra virgin olive oil.
• Italian seasoning – Optional, but adds extra flavor!Use the store to buy or craft Homemade Italian Seasoning. You can also just pick individual dried herbs such as oregano, rosemary, thyme or basil.

How to Make Sun Dried Tomatoes in the Oven

This section describes how to use the oven to dry tomatoes, with step-by-step photos and details about the technique. See the recipe card below for full instructions.

1. Preheat. Heat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. piece. Cut the tomatoes in half and remove the core at the top where the tomatoes are attached to the stem.
3. spread. Place the sliced ​​tomatoes on a baking sheet and sprinkle lightly with salt.

4. bake. Roast tomatoes for 2 and 1/2 hours.
5. according to. Remove and press with a spatula on the tomatoes to squeeze out the juices.
6. Bake again. Continue roasting until the tomatoes are completely dry. (If you can’t get them to dry, see the tips below.) The pan may be a little messy, which is normal. Use a thin turner or spatula to release.
7. Finish. Drizzle the oven-dried tomatoes with oil and sprinkle with additional seasoning if desired. You can also chop them up if you plan to use them in a recipe.

Tips for getting the best results

This recipe is easy, but make it even better with these tips.

• Salt lightly. Tomatoes will shrink, so you just need a sprinkle of salt.
• Add spices if desired. Dried spices are best for homemade sun-dried tomatoes. You can sprinkle them at the beginning and bake with them.
• Use parchment paper, not foil. The foil will react with the acid in the tomatoes and change their flavor.
• Press down on tomatoes halfway through to remove juices. After about 2 to 2 1/2 hours, use a spatula to press down on the tomatoes. This will help them dry out faster. Be careful – they will spray water at you!
• Leave the oven door open and put the tomatoes inside to dry out more. If the tomatoes are not dry enough, but start to warp if baked too long, turn off the oven and place them inside with the door open (use a wooden spoon). This will promote air flow and they will be drier.
• If available, make sun-dried tomatoes in a dehydrator. Oven-dried tomatoes are great, but if you have a dehydrator, it’s a less hands-on option—and saves you having to turn on the oven in the summer.

Sun Dried Tomato Nutrition

Are sun-dried tomatoes healthy? Yes!They have essentially the same nutritional profile as fresh tomatoes and are a good source of vitamin A, vitamin C, vitamin K, thiamine, niacin, riboflavin, iron, magnesium, potassium, lycopene and dietary fiber [*].

Having said that, if you are following low carb diet, be careful with the sugar and carbohydrates in sun-dried tomatoes. Like all dried fruits, they are fairly high in calories and carbohydrates, although less than others. They’re easy to overeat if you leave them plain, but they’re great for flavoring dishes and using them in recipes.

The carbohydrates and calories in sun-dried tomatoes can vary depending on how dry they are and how they are stored (plain or in oil). On average, 1 cup of these tomatoes contains 139 calories and 23.5 grams of net carbs [*]. This may sound like a lot, but It is more typical to use 1/4 to 1/2 of this amount throughout the recipe.

This homemade sun-dried tomato recipe is lower in calories and carbs than store-bought because homemade dried tomatoes are plumper — which is good for flavor and nutrition.

How long do sun-dried tomatoes last?

How long sun-dried tomatoes last depends in part on how you store them. There are several options…

storage room.

Store homemade oven-dried tomatoes in an airtight container (without oil) in the pantry for 2-3 days. More than this time is not recommended as they may still have moisture in them.

refrigeration.

Store homemade oven-dried tomatoes in an airtight container in the refrigerator for up to 1 week without oil, or up to 3 weeks with oil.

Tip: It is recommended to store sun-dried tomatoes in olive oil.

The oil will keep the tomatoes plump and they will last longer too. To preserve them this way, place them in a jar, fully submerge them in the oil, and close the lid.You can also throw some Italian seasoningminced garlic, even roasted garlic If you like.

However, since the jars are not sealed, they still won’t last as long as commercial oil-packed sun-dried tomatoes.

freeze.

Freeze oven-dried tomatoes directly on the baking sheet. Once they are firm, you can transfer them to a freezer bag and keep in the refrigerator for 3-6 months. If they are too hard after thawing, you can reconstitute them in water or oil.

How to Use Oven Dried Tomatoes

Now that you know how to make sun-dried tomatoes in the oven, how do you use them? There are many ways! Here are some ideas for sun-dried tomato recipes you can make:

• chicken or fish sauce – Enhanced Creamy Sauce Sun Dried Tomato Chicken, Creamy Tuscan Salmonor Creamy Tuscan Garlic Chicken.
• Omelet – add them to perfect fried egg Serve with vegetables like spinach, or sprinkle on top Egg Muffins and Oven Baked Eggs.
• salad – add them to the dish as is Chopped Mediterranean Salador replace with fresh tomatoes Zucchini Noodle Salad, appetizer saladand Pickled Artichoke Salad.
• soup – They make mouthwatering additions Creamy Chicken Florentine Soup, Italian Sausage Kale Soupor vegetable soup.
• sandwich – Combine your favorite cold cuts with Homemade Pestosliced ​​cheese, dried tomatoes, and lettuce, all between the bread slices (I used keto bread mine). You can also make packages in a similar way.
• pasta – you can stir them into regular pasta, but I usually make healthier ones Zucchini Noodles, Roasted Spaghetti Squasheven Keto Pasta.
• pizza – top with your favorite crust (I used fat head dough) with dried tomatoes, mushrooms and goat or mozzarella cheese. Finish with fresh herbs like basil.

How to Make Sun Dried Tomatoes (Easy!)

Learn how to make sun-dried tomatoes in the oven, dehydrator or in the sun! Includes tips for perfect results, tons of recipe ideas and storage instructions.

Prepare: 10 minute

chef: 4 Hour 30 minute

All: 4 Hour 40 minute

Serving Size: 6 (Adjust the scale recipe)

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raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 225°F (107°C).line one bakeware and parchment (don’t use foil, it will react with tomatoes).

2. Cut tomatoes in half. Cut off the small core of the top of the tomatoes that is attached to the stem.

3. Place cut side up on a baking sheet. Sprinkle lightly with sea salt.

4. bake 2 1/2 hours. Press on the tomatoes with a spatula (the juice will come out).

5. Back in the oven to bake at least 2 hours leftuntil the tomatoes are dry.

6. Drizzle with olive oil and sprinkle with Italian seasoning if desired.

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recipe notes

Serving Size: 4 large pieces (4 halves), or about 2 tablespoons, or 1/6 of the entire recipe

The entire recipe makes about 3/4 cup. The exact amount will depend on how much you dry them and how moist they were to begin with.

See the blog post above for instructions on drying in the sun or using a dehydrator.

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories
34

fat
2 grams

protein
0.6g

total carbohydrates
2.9 grams

net carbs
2 grams

fiber
0.9g

sugar
1.9 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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