Excellent for your health, dried tomatoes are a great source of nutrients like vitamin C, lycopene and antioxidants. Regular consumption may help reduce the risk of cardiovascular disease and certain types of cancer.
We'll show you different techniques for making dried tomatoes at home: in the oven, in a dehydrator or in the sun, if conditions are right.
What are the best tomatoes for drying?
Opt for tomato varieties with dense, thick flesh that are not very juicy and have few seeds. Italian tomatoes are usually the favourites, but some heirloom varieties are also excellent choices.
Varieties that make good dried tomatoes include: Moneymaker, De Berao, San Marzano 2, Roma and Rio Grande. For something different, try varying the colour with the green Green Sausage tomato and the yellow Roman Candle tomato. Cherry or cluster tomatoes also work!
How to dry tomatoes?
Ingredients
- Tomatoes
- Salt and pepper
- Sugar
- Dried herbs (oregano, thyme)
- Minced garlic
- Extra-virgin olive oil (if you wish to preserve the sun-dried tomatoes in oil)
Step-by-step instructions for preparing sun-dried tomatoes
- Preheat the oven to 90–110 °C (200–230 °F). Use the convection setting if possible.
- Wash and dry the tomatoes.
- Cut the tomatoes.
- Halve Italian tomatoes lengthwise, or quarter them if they are large.
- Halve cherry tomatoes.
- Slice round tomatoes into 6–8 mm thick slices.
- If desired, remove some of the seeds from Roma tomatoes to speed up the drying process.
- Place the tomatoes on a baking sheet lined with parchment paper, cut side up.
- Season very lightly with salt and add a pinch of sugar and some herbs to enhance the flavour.
How to dry tomatoes in the oven
- Bake for 3 to 6 hours, depending on the size and moisture content of the tomatoes.
- Leave the oven door slightly ajar (one to two centimetres) if the oven tends to retain a lot of humidity.
- Turn the tomatoes over halfway through baking if they are very thick.
They are ready when they are wrinkled, with no visible water pockets, but still slightly flexible.
How do you make sun-dried tomatoes in an air fryer?
To dry tomatoes in an air fryer, place them in the basket in a single layer. Repeat in batches if necessary. Season and add the oil. Run the appliance at 160 °C for 20 minutes, then at 200 °C for 5 minutes.
How to dry tomatoes with a dehydrator
Place them in the dehydrator at a temperature of 55 °C for 6 to 12 hours, depending on the thickness of the tomatoes.
How to dry tomatoes in the sun
When the temperature exceeds 30 °C and the humidity is low, expose your tomatoes to the sun for 2 to 3 consecutive days. Place your tomatoes on a rack and cover them with a light cloth to protect them from insects. Bring them inside at night to protect them from humidity.
How to preserve sun-dried tomatoes without oil
Once cooled, sun-dried tomatoes will keep for 3 to 6 months in airtight jars stored away from light and moisture. Vacuum sealing them is another option that allows you to freeze them for longer storage.
How to make candied tomatoes?
Unlike sun-dried tomatoes, candied tomatoes are soft because they are only partially dried. This allows them to retain some of their moisture, tenderness and colour. They have a caramelized flavour, while sun-dried tomatoes offer a more concentrated taste.
To make candied tomatoes, partially dehydrate the tomatoes using one of the methods above, reducing the cooking, drying or sun exposure time. Then place them in a sterilized jar with a splash of vinegar, garlic and herbs before completely covering them with olive oil.
Stored in the refrigerator, they will keep for 2 to 4 weeks, provided they remain submerged in oil.
How to use sun-dried tomatoes in cooking?
Sun-dried tomatoes are perfect for adding flavour, colour and texture to pasta, risotto, focaccia and pizza. They're also used to enhance omelets, grilled vegetables, chicken, green salads, pasta or bocconcini salads, as well as sandwiches (especially paninis). Finally, they can be used to make pesto rosso, tapenades or compound butters.
