How To Make Your Own Sun-Dried Tomatoes

If your garden has rewarded you with more fresh tomatoes than you can eat, put the extras to good use. Turn them into sun-dried tomatoes that allow you to enjoy the fresh summertime flavor even in the depths of winter.

Although sun-dried tomatoes add an extra dimension to pasta dishes, the intense flavor of the tomatoes also adds interest to casseroles, soups, sauces and rice or vegetable dishes.

Things You'll Need

• Paring knife or spoon

• Bowl of ice water

• Spoon

• Food dryer rack, baking sheet or shallow tray

• Plastic wrap

• Sea salt or Kosher salt

• Seasoning or herbs (optional)

• Netting or cheesecloth

• Airtight container or resealable plastic bag

How to make your own Sun-dried Tomatoes

Step 1

Prepare unblemished, unbruised tomatoes that are ripe but still firm. Roma and other paste tomatoes such as Saucy, Heidi or Oroma often are dried because the tomatoes are meaty, firm and dry well. Regular, juicy tomatoes such as Beefsteak or Better Boy can be dried, although the drying time is usually longer and the flavor may not be as rich.

Step 2

Peel the tomatoes with a paring knife. To make peeling easier, immerse the tomatoes in a saucepan filled with boiling water for 20 to 35 seconds. Remove the tomatoes from the boiling water and quickly cool them in a bowl of ice water. The peels will slide off easily. Leaving the skin on the tomatoes is also acceptable and often preferred.

Step 3

Cut the tomatoes in half, and then cut each half in half until the pieces are the desired size. If you prefer, you can slice the tomatoes. Don't make the pieces too small, because the tomatoes will dry to about one-quarter of their size.

Step 4

Remove the seeds from the tomatoes with your finger or a spoon or paring knife, if desired, or leave the seeds in place. Firmer Roma-type tomatoes contain fewer seeds.

Step 5

Spread the tomato in a single layer on a food dehydrator rack. Although drying takes longer, you also can use a baking sheet or shallow tray covered with plastic wrap. A sprinkling of sea salt or kosher salt speeds drying, but isn't required. You also can sprinkle the tomatoes with seasoning, such as garlic salt, Italian seasoning or onion powder, or herbs like basil or rosemary. Cover the tomatoes loosely with netting or cheesecloth to keep bugs off them.

Step 6

Place the tomatoes in a sunny, protected spot. Allow the tomatoes to dry until the pieces are deep red and leathery and no longer wet or sticky. Don't over-dry, because the tomatoes may become hard and brittle. Bring the tomatoes indoors during the night. Drying tomatoes may take several days, depending on the air temperature and the thickness and moisture content of the tomatoes.

Step 7

Allow the sun-dried tomatoes to cool to room temperature. Then place the tomatoes in an airtight container or resealable plastic bag. Press the bag to remove as much air as possible. Store the tomatoes in a dry, cool place. If properly dried, sun dried tomatoes last nine to 12 months.

Photo by Anne Preble on Unsplash

Tips and Warnings

If you don't have a garden, look for tomatoes at a "U-Pick" farm where you can harvest your own tomatoes, usually at reasonable price. Alternatively, farmer's markets usually are an excellent source of fresh, locally-grown produce.

If desired, dry tomatoes in a food-dehydrator. Refer to the directions included with the dehydrator. Tomatoes can also be dried on baking pans or cookie sheets in an oven set on the lowest temperature. Rotate the pans occasionally so the tomatoes dry evenly. Oven drying usually takes a minimum of 10 hours, and may require up to 20 hours.