My homemade sundried tomatoes prove you can bring the Mediterranean coast straight to your kitchen! With just 3 ingredients and 4 simple steps, anyone can make this recipe and get sundried tomatoes that taste oh-so-intense, zesty, and pack a "umami" punch. Enjoy year-round and use it to elevate dishes like my same-day pizza dough recipe, focaccia dough, or even my blender popovers.
Quick Look: Homemade Sundried Tomatoes
- Prep Time: 10 minutes
- Bake Time: 6 to 8 hours
- Total Time: About 6 hours 10 minutes to 8 hours 10 minutes
- Yield: About 1 pint
- Difficulty: Beginner
- Method: Slice, bake, store in oil
- Dietary Info: Vegan, gluten-free, no hidden allergens
- Why This Works: Sustainable, way more flavorful, and no need to wait for the perfect summer sun? These homemade sundried tomatoes will become a staple!
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Why We Like This
- A taste of the Sicily coastline: The actual Sicily coastline may be out of reach, but you can at least transport your taste buds there with these sundried tomatoes! Intense tomato oomph, rich, and the right balance of sweet n' savory; the flavor is unmatched. Pair with my ciabatta bread rolls recipe to experience summer all year long.
- Save on waste: Say goodbye to the days of finding rotten tomatoes at the back of your fridge. My recipe is the perfect way to use up any leftover tomatoes before they spoil. Sustainable, fun, and tasty? This feels as good to make as it tastes.
- The ultimate savory topper: Trust me. I'm yet to find a dish that my sundried tomatoes can't elevate. Mix into pasta salads, toss on Neapolitan-style pizza, or serve alongside homemade mozzarella for a refreshing summer lunch.
- No need to watch the weather forecast: No waiting around for the "perfect" sun or a dry spell like traditional sundried tomatoes call for. My recipe uses the oven's heat to replicate the same effect, and it works come rain or shine… And since you control the process and NOT the sun? I've found the flavor is way more reliable!
- No hidden allergens: The sundried tomatoes you buy at the store often contain preservatives, additives, and traces of other ingredients. When you make sundried tomatoes from scratch, you know exactly what goes in and have complete control of the process.
Ingredients
You don't need to visit a specialty Italian store for this… or likely any store, for that matter! My recipe only involves two staple ingredients: tomatoes and olive oil.
- Cherry Tomatoes: Any tomatoes you have leftover can work, but after a bit of trial and error, I've found that cherry tomatoes work best. They're small enough to dry out quickly, and their sweetness becomes SO much more intense and divine. The flavor is pure summer. Other small, meaty varieties, like Roma tomatoes, also yield great results. If you use larger tomatoes, just be sure to cut out their cores and slice them to help with the drying process. The larger they are, the longer they'll take to dry.
- Olive Oil: The olive oil infuses and is what helps give my sundried tomatoes that rich, deep flavor. I recommend extra-virgin olive oil, but again, you can use any olive oil you have on hand. The results will still be wonderful.
Quick Safety Disclaimer
Not to "scaremonger," but it needs to be said. Storing sun-dried tomatoes (or any vegetable) in olive oil does come with a risk of botulism. However, tomatoes are considered low risk per the International Association for Food Protection (IAFP), as they're naturally acidic. Clostridium botulinum spores can't grow in high-acid conditions.
When cases of botulism do occur with dried tomatoes stored in this manner, it's usually a result of improper storage, using ingredients that introduce bacteria, or not drying the tomatoes long enough to remove the excess moisture.
My recipe has been carefully made with the latest safety guidance in mind to reduce this risk as much as possible. However, here are some further precautions you can take:
- Do not add fresh ingredients like chopped basil leaves
- Acidify your tomatoes even further by adding 1 tablespoon of vinegar or lemon juice to the oil when storing
- The sundried tomatoes should be refrigerated immediately and always stored in the fridge
- Consume the tomatoes within a week, or if frozen, thaw overnight in the fridge
- Always use a clean fork when removing the tomatoes
While I can't claim that following these steps will prevent botulism entirely, the risk is low, PROVIDED you follow my guidance carefully and eat the tomatoes within the right time.
While no homemade preservation method can eliminate risk entirely, following these storage recommendations helps reduce the risk.
How to Make Homemade Sundried Tomatoes
- Step 1: Preheat your oven to 225°F. Using a sharp, clean knife, slice the cherry tomatoes in half and arrange them cut side up on a baking tray lined with parchment paper. Cut them to a similar size and space them evenly to ensure a consistent drying process.
- Step 2: Drizzle 2 tablespoon of olive oil onto the tomatoes and season with salt as preferred. Make sure that all the tomatoes are fully coated in the oil. You can use a clean pastry brush to help spread the oil evenly if you have one on hand.
Minoo's Pro Tip: Add more salt if you want something with a little more savory oomph, which is the perfect pairing to my French baguettes recipe. Add less to allow the tomatoes' sweetness to shine through; sure to satisfy a Heinz lover's palate!
- Step 3: Bake the tomatoes for 6 to 8 hours, or until the tomatoes are fully dried out but are still slightly tender. They should have a shrivelled look once they're ready.
Minoo's Pro Tip: Since there are so many variables at play, like your oven and the variety of tomatoes you're using, I recommend checking around the 6-hour mark. Then, just check on them every 30 minutes until they reach that perfect sundried texture.
- Step 4: Allow to cool to room temperature, and then transfer the dried tomatoes to a clean jar and fully submerge them in the olive oil. Eat immediately or store in the fridge for later. Slather on sandwich buns for a flavor-filled lunch, mix into pasta Parisian-style, or add to baked goods like my pizza biscuit bites to up your snack game!
Expert Tips
- Gently press the tomatoes: Every hour during baking, gently press the tomatoes down with a spatula to help release excess moisture and speed up the drying process. Trust me: the extra effort is so worth it.
- Be patient with the tomatoes: These need to dry low and slow! The first time I did this, I was checking the tomatoes every 25 minutes. Not only was that a huge waste of time, but opening the oven constantly slowed down the process even more. Future me (and my seated dinner guests) were NOT happy.
- Go easy on the salt: Your tomatoes will shrivel and lose a lot of their bulk during the drying process, which can make even a light seasoning become potent. Sprinkle away to your liking, but use slightly less than what you're used to for the same effect.
- Try to use similar-sized tomatoes in the same batch: This will help ensure that they dry at the same rate. Any tomatoes that didn't quite make the cut can be repurposed as a topping for my focaccia bread rolls!
Homemade Sundried Tomatoes FAQ
My homemade sundried tomatoes will keep for up to a week when stored in a clean jar in the fridge. Always use a clean fork when serving the tomatoes, as this will help to prevent cross-contamination and keep them fresher for longer.
You can also freeze my sundried tomatoes. Just transfer the tray of dried tomatoes to the freezer. Once they're frozen, place them in a bag and freeze for up to 3 months. Defrost in the fridge overnight when you're ready to enjoy!
My homemade sundried tomatoes may not last as long as the shop-bought kind, but they're much more sustainable and can spruce up SO many things… And if you're like my family, you'll go through them a lot quicker than you expect!
I've found that they're unbelievably good mixed into pasta dishes, my focaccia dough recipe, snack wraps, or as an extra-rich addition to my ketchup recipe!
There's always a small risk of botulism when storing vegetables in oil. So, while I can't guarantee that making sundried tomatoes is 100% safe (nothing is, really!), I can guarantee that I have created this recipe with food safety protocols in mind. My family (and MANY Italian nonnas) has been making sundried tomatoes like this for generations.
Follow my steps carefully, don't add any fresh ingredients into the mix, and keep refrigerated to prevent spoilage. To play it on the safe side, add in an acidifier like vinegar or lemon juice, and follow my other safety tips above!
Yes, you can absolutely make my sundried tomatoes in the dehydrator! You would just have to follow the instructions based on the specific dehydrator. If the dehydrator does to 140°F, then dry for around 8 to 10 hours. If it does higher, they'll need less time.
More to Try
Can't go back to the shop-bought stuff after trying these homemade sundried tomatoes? Here's a secret: Homemade versions are ALWAYS better than what you find in a grocery store aisle. The flavor simply can't be matched. Test it for yourself and try these other homemade recipes:
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Homemade Sundried Tomatoes
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Ingredients
- 1 lb Cherry Tomatoes or other tomatoes, cut equally
- 2 tablespoon Olive Oil plus more for storing
- Salt to taste
Instructions
- Preheat oven to 225°F. Slice cherry tomatoes in half and arrange cut side up on a parchment paper-lined baking tray.
- Brush the tomatoes with 2 tablespoon olive oil and season with salt to taste.
- Bake for 6 to 8 hours, or until the tomatoes are shriveled and fully dried out but still slightly tender. Let sit to cool.
- Transfer the dried tomatoes to a clean jar and fully submerge in olive oil.
- Serve immediately or store in the fridge for later.
Notes
- Start checking around the 6-hour mark: Timings can vary, so once it hits the 6-hour mark, check every 20 minutes. Larger tomato varieties tend to take longer to dry.
- Gently press the tomatoes: Every hour, gently press the tomatoes with a spatula to help release excess moisture.
- Don't forget to arrange the tomatoes cut side up: Yes, it makes a difference. The tomatoes need to be facing up to help the moisture escape!
Nutrition
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