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How To Make Sun-Dried Tomatoes

The easiest and quickest methods to making sun-dried tomatoes. Check out how to dehydrate in an oven or dehydrator.

Ingredients

  • 1 lb. grape cherry, or Campari tomatoes
  • olive oil optional
  • Italian seasoning optional

Instructions

OVEN METHOD

  1. Preheat the oven to 225 degrees F Line a rimmed baking sheet with parchment paper, set aside.
  2. Slice tomatoes in half. Cut out the core and remove the majority of the seeds.
  3. Arrange the tomatoes, cut side up, on the prepared baking sheet. Drizzle with olive oil and Italian seasoning if desired.

  4. Bake for 4-5 hours or until the tomatoes are dry and shriveled.

DEHYDRATOR METHOD

  1. Slice tomatoes in half. Cut out the core and remove the majority of the seeds.
  2. Arrange the tomatoes, cut side up, on the racks of the dehydrator. Drizzle with olive oil and Italian seasoning if desired.

  3. Dehydrate for 4-5 hours or until the tomatoes are dry and shriveled.

Recipe Notes

Because all tomatoes and appliances vary, begin checking your tomatoes at the 3 hour mark.

Store in an air-tight container in the refrigerator for up to a week. Or store in olive oil in the refrigerator for up to 3 weeks. Or freeze them on a parchment lined baking sheet until frozen and then transfer them to an air-tight container and store in the freezer.

Recipe courtesy of Old World Garden Farms