Making Sun Dried Tomatoes

by Merissa on October 5, 2009

in Canning and Preserving

making sun dried tomatoes

Here's my yummy recipe for making Sun Dried Tomatoes. I love these things but they are so expensive and the ones from the stores come full of sulfates which I am allergic to. These homemade tomatoes are only a good deal if you grow the tomatoes or you get them from free. This recipe takes ALOT of tomatoes and the cherry tomatoes are very expensive per pound. I do not have exact measurements or times, it's just one of those recipes that you do with what you have!

Sun Dried Tomatoes

What You Need:

  • Several pounds of cherry or pear or grape tomatoes
  • Salt
  • Olive Oil

Cut the little tomatoes into tiny slices. I usually get 3-4 slices from each. Place them on a cookie sheet or jelly roll pan and separate them so they lay flat on the pan. Once you cut enough to fill up the tray drizzle olive oil on the top (the amount depends on you, I like mine a little crispy so I add less oil) then sprinkle salt on top of that(again the amount depend on how you like it).

making sun dried tomatoes

The thriftiest way to cook these is to make at least 2 full pans and put them in the oven at the same time. Cook them at 250F for several hours. I just check on mine every so once in a while to make sure they are ok. You can also cook them in your dehydrator but I have yet to do this because of the mess it would make with the oil.

To store these I put several scoops into a baggie until it's partially full (I only put as much in a bag that I will use at a time) I fill up several bags like that and then put 4-5 of the little bags into one freezer bag. These freeze very well and it only takes about 4 seconds in the microwave to revive them.

making sun dried tomatoes

These are excellent on pizzas, pastas, or just to eat!

Enjoy this video on how to make sun dried tomatoes!

Have you ever tried making sun dried tomatoes? Which are your favorite tomatoes to dry?

merissabio

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{ 14 comments… read them below or add one }

1 SuzyQpon October 6, 2009 at 12:55 pm

Thank you for posting this recipe. I have several pounds of cherry tomatoes in my freezer that I had no idea what to do with. I got them for free when we had a party at work and no one wanted them! This is perfect. Thanks again.

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2 Merissa October 6, 2009 at 6:55 pm

No problem, I hope you like it! What a great freebie!

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3 Roseann August 9, 2011 at 2:40 pm

Just made these and they’re fantastic! The only thing I would NOT do next time is place them on foil on my cookie sheet. I figured they’d be messy so I put foil down…a challenge to get the tomato pieces up without foil sticking to them :( next time I’ll use parchment paper!

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4 Merissa August 9, 2011 at 2:42 pm

Oh bummer about the tin foil. I usually use the non-stick pan liners that you can get at kitchen stores. Along with the oil from the tomatoes that usually does the trick for me!

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5 Lyn August 2, 2013 at 7:43 pm

I use parchment or Reynolds pan liner which you probably know is foil on one side and parchment on the other ( the food side) because I have read that foil should never touch your food…they are finding aluminum in the brains of Alzheimer’s patients. No thanks!

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6 Kathy Burr February 28, 2012 at 10:21 am

Merissa, this would be a great pin on Pinterest! <3
Thanks for all the wonderful posts you give us.
God Bless!

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7 Christina Leader Boothman August 13, 2012 at 1:47 pm

they get eaten too fast here!

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8 Little House on the Prairie Living August 13, 2012 at 1:49 pm

I know, I have to try REALLY hard to get some into the freezer for later!

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9 Rusty-Carla Robbins August 13, 2012 at 1:52 pm

Great information. Thank you.

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10 Shirley Young Larson August 13, 2012 at 2:03 pm

Oh, I am going to do this! Thanks!!

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11 Michelle August 13, 2012 at 10:40 pm

Thank you so much!!! I just picked a couple of lbs off of my plant today and have serveral more coming! Now I know what else I can do with them!

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12 Michaelann Dahlman August 2, 2013 at 4:38 pm

You mention that “I put several scoops into a regular sandwich bag until its about 1/4 full (I only put as much in a bag that I will use at a time)”, if you only make them 1/4 full, it might be better to use the snack size ziplock bags. The brand I use most, are about the same price but you get more of them. Just thought I would suggest it.

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13 Merissa August 2, 2013 at 4:41 pm

True I could do this if I ever kept snack size bags on hand :)

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14 Patricia August 2, 2013 at 8:15 pm

I used the dehydrator and depending on how I’m using them, ex: if for pizza – I put some minced garlic, olive oil and the tomatoes in a bowl and let them “marinate” while I’m prepping the rest of the ingredients. I also put a little extra olive oil on the crust before adding the toppings. We like this as well as or better than pizza sauce. I have also just used fresh tomatoes the same way. Yum – O!

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