Drying your summer tomatoes at home is a favorite way to preserve their rich, sweet flavor, and they're great variety of dishes. Preserving lets you make a precious small crop last longer, but it's also downright opportunistic if you live in a hot climate. They're a versatile ingredient perfect for snacks, salad, charcuterie platters, or pureed into a tomato paste.

You'll need

  • Fresh, ripe tomatoes (Roma or plum tomatoes work best, but I also just used cherry tomatoes from the store during the last 103 degree surge)
  • Sea salt or Kosher salt
  • Drying Rack (metal or dehydrator rack)
  • Baking tray
  • Parchment paper
  • Optional: Olive oil, garlic cloves, black pepper, fresh basil, and dried herbs (garlic powder, onion powder, chili flakes)

1. Wash and Slice the Tomatoes

Give them a rinse, then cut every tomatoes in half lengthwise. Removing the "goop" is important for larger tomatoes to speed up dry time, so scoop out the seeds if you need to. For smaller tomatoes, I leave the seeds in place (it can increase dry time, but I think it helps them retain great flavor.

2. Sprinkle with Salt

Lightly sprinkle the cut sides of the tomato slices with sea salt. This helps to draw out moisture and enhance flavor.

3. Sun-Drying vs. Oven Drying:

Sun-Drying Tomatoes

  • Arrange Tomatoes: Place the fresh tomato halves cut side up in a single layer on a drying rack or a baking sheet lined with parchment paper.
  • Sun Exposure: Place the metal rack or cookie sheet in a sunny spot with good airflow. Cover the tomatoes with a fine mesh or cheesecloth to keep insects away.
  • Drying Time: Allow the tomatoes to dry for several days, turning them occasionally. The drying time can vary depending on the temperature and humidity, usually taking 5-10 days. You might not be surprised to hear that in full sun on a 103-degree summer day, mine were ready in 24 hours.

Oven Drying Tomatoes (Alternative)

  • Preheat Oven: Set your oven to the lowest temperature setting (around 140°F or 60°C).
  • Arrange Tomatoes: Place the tomatoes on a baking sheet lined with parchment paper.
  • Salt: Sprinkle tomatoes with salt to draw out excess moisture.
  • Drying Time: Dry the tomatoes in the oven for 8-12 hours, turning them occasionally until they are dry but still pliable.
  • Optional: Using the convention setting can decrease the oven time to 6-8 hours.
Sun-dried tomatoes on parchment paper in the oven.
Using the oven can fast-track the process of drying tomatoes. Credit: Stenko Vladislav Vitalievich / Getty Images

4. Eat and Store

Yes, you can eat them immediately, but if not, there are a few options: 

  • Conditioning: Place the dry tomatoes in a sealed container for a few days, shaking them daily to ensure any remaining moisture is evenly distributed.
  • Storage: Store the conditioned tomatoes in airtight containers or jars. You can also store sun-dried tomatoes in olive oil with a few cloves of garlic or herbs for added flavor. I keep them right in the fridge. 
glass jar of homemade sundried tomatoes.
I store my homemade dried tomatoes in olive oil with a few cloves of garlic, salt, and pepper. (When the tomatoes are gone, the left behind oil is also delicious for recipes.) Credit: Emily Fazio

Stack of fried green tomatoes.
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FAQ

Can I use any type of tomato?

Some devotees swear by San Marzano tomatoes, but Roma tomatoes are also excellent as they too have a lower moisture content. Their size allows them to be dried as tomato halves. Because of their small size and often abundant harvests, grape tomatoes, and cherry tomatoes are excellent candidates. These mini tomatoes can even be dried whole. That being said, you can try any variety, they'll just take more or less time based on their size. Larger tomatoes or varieties with a high water content will take longer to dry.

How do I know when the tomatoes are fully dried?

The tomatoes should be dry but still slightly pliable, but not brittle. Watery tomatoes will take longer but overall, if they feel sticky or moist, they need more time to dry. When in doubt, pop a sample in your mouth!

Holding a handful of sun-dried tomatoes.
Process your tomatoes in bulk and you'll be able to use them all winter long. Credit: FGorgun / Getty Images

How long can I store sun-dried tomatoes?

Properly dried and stored tomatoes can last for up to a year in an airtight container just like other dried fruits. More familiar is to store them in a glass jar of virgin olive oil with pepper flakes, fresh herbs, and garlic cloves for extra flavor. If storing tomatoes in oil (or as tomato pesto), they should be refrigerated and used within a few months. Note: Don't throw out the oil, use it in salad dressings or as an herb marinade!

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