Homemade Sun Dried Tomatoes

Homemade sun dried tomatoes are like little flavor bombs that’ll make your taste buds do a happy dance. Once you try making your own, you’ll never go back to the overpriced, kinda-rubbery store-bought stuff.

They’re cheaper, tastier, and you control what goes into them (no weird preservatives hiding here). They also pack a nutritional punch – think vitamin C for immunity and lycopene for happy cells.

Toss ’em in pasta, salads, or just snack straight from the jar. It’s one of those “why didn’t I do this sooner?” kitchen projects that feels fancy but is stupidly simple.

Ingredients

Here’s what you’ll need for about 2 cups of homemade dried tomatoes (enough for 4 servings):

• 2 lbs ripe tomatoes (Roma or vine-ripened are my go-to – they’re meaty and dry faster. Cherry tomatoes work too for a sweeter kick)
• 1-2 tbsp sea salt (start with 1 tbsp; add more if your tomatoes are giants)
• 1-2 tbsp olive oil (only if storing in oil – use the good stuff)
• Fresh herbs (a few sprigs of thyme, rosemary, or basil – I’m team thyme all the way)
• 1-2 garlic cloves (optional, but adds a nice savory hum)

Step-by-Step Instructions

Step 1: Prep Those Tomatoes

Wash and dry your tomatoes like you’re giving them a spa day. Core ’em (no one wants chewy stems), then slice into ¼-inch thick rounds.

Pro tip: Leave the skin on for rustic charm, or peel if you’re fancy. Lay the slices on a clean kitchen towel to soak up extra juice – this helps them dry faster.

Step 2: Salt Them

Sprinkle both sides of each slice with sea salt. Don’t be shy – the salt pulls out moisture and amps up flavor.

Let them sit for 30 minutes, then blot dry with paper towels. You’ll be shocked how much liquid comes out.

Step 3: Dry Them Low and Slow

Oven method: Arrange slices on a wire rack over a baking sheet. Bake at your oven’s lowest setting (usually 140°F/60°C) for 6-8 hours. Flip halfway – they’re done when leathery but still slightly pliable.
Dehydrator method: Space slices out on trays. Set to 135°F (57°C) for 6-8 hours. Easy-peasy.

Step 4: Store

Once fully dried, toss them in an airtight jar. For homemade sun dried tomatoes in oil, cover with olive oil and stash in the fridge (they’ll last 3 months). Without oil? A cool pantry works for 1-2 months.

Timing

• Prep time: 10 minutes (mostly slicing and salting)
• Drying time: 6-8 hours (great time to binge a show or nap)

Nutritional Info

A ¼-cup serving of these homemade dried tomatoes packs:

• 35 calories
• 6g carbs (3g fiber – gut-friendly)
• 1.5g protein
• 20% daily vitamin C
• 15% potassium (happy muscles)

Healthier Tweaks

Want to lighten things up? Try these swaps:

• Skip the oil storage for a lower-fat version.
• Use low-sodium salt if watching salt intake.
• Add chili flakes for metabolism-boosting heat.

Serving Ideas

These little gems jazz up everything:

• Toss into pasta or risotto.
• Top avocado toast or bruschetta.
• Blend into dips or salad dressings.

Common Mistakes

Avoid these oops moments:

• Slicing too thick – they’ll take forever to dry.
• Skipping the salting step – soggy tomatoes are a no no.
• Overcrowding the tray – give them space to breathe.

Storing Tips

Keep your make your own sun dried tomatoes fresh with these tricks:

• Store oil-packed jars in the fridge to prevent spoilage.
• Freeze dried tomatoes in bags for up to 6 months.
• Add a fresh garlic clove to oil jars for extra flavor.

There you have it – homemade sun dried tomatoes that’ll make your kitchen smell amazing and your meals taste next-level. They’re cheaper, healthier, and way more satisfying than anything from a store.

Whip up a batch, toss them in everything, and watch your salads (and Instagram) get a major glow-up. Happy drying! 🍅✨

FAQ’s

Can you make your own sun-dried tomatoes?

Yes, definitely! Making sun-dried tomatoes at home is straightforward and allows you to control the quality and flavor. You need just ripe tomatoes and a drying method like air, dehydrator, or oven. The result is delicious and versatile

Do sun-dried tomatoes need to be dried in the sun?

No, they don’t strictly need sunlight. While traditional sun drying is a method, you can effectively dry tomatoes using a food dehydrator or an oven set to its lowest temperature. This makes the process more accessible in various climates

Is it cheaper to make your own sun-dried tomatoes?

Often, yes! Using fresh tomatoes directly from your garden or local market can be less expensive than buying high-quality jarred sun-dried tomatoes. Plus, you avoid potential costs from added preservatives or sugars in some commercial products.