Sun Dried Tomatoes Recipe

Transform ordinary tomatoes into flavorful sun-dried gems! This recipe, adapted from a classic 1986 technique, guides you through the process of dehydrating ripe Roma tomatoes to perfection. Say goodbye to mushy tomatoes and hello to a delicious pantry staple that elevates salads, pasta dishes, and more. Learn how to easily dehydrate more than ten tomatoes (for easy scaling!), achieving that perfect balance of chewy and slightly rubbery texture. This simple method ensures your sun-dried tomatoes are mold-free and bursting with intense tomato flavor.

Prep Time 20 mins
Cook Time 2910 mins
Calories 11.5 kcal
Protein 1g
Rating 5.0 (1 Reviews)
Sun Dried Tomatoes 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sun Dried Tomatoes

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How to Make Sun Dried Tomatoes

  1. Preheat your dehydrator to 135°F (57°C).
  2. Cut approximately 10-12 Roma tomatoes in half lengthwise, leaving the membranes intact.
  3. Gently scoop out the seeds and excess juice using your thumb.
  4. Cut out the core from each tomato half.
  5. Arrange the tomato halves cut-side up on the dehydrator racks.
  6. Lightly sprinkle with 1 teaspoon of sea salt.
  7. Dehydrate for 12-24 hours, or until the tomatoes are leathery but not brittle. Check frequently for doneness.
  8. Remove from dehydrator and let cool completely.
  9. In a medium bowl, gently toss the sun-dried tomatoes with 2 tablespoons of red wine vinegar until evenly moistened.
  10. Pat excess moisture with paper towels.
  11. Pack the sun-dried tomatoes into a zip-top freezer bag, pressing out as much air as possible.
  12. Seal and refrigerate in the vegetable crisper for up to 2 weeks.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

6g

Fat

0g

Carbs

0g