FREE 5-Ingredient Recipe EBook
- Why You Need My Sun-Dried Tomatoes Recipe
- Ingredients & Substitutions
- How To Make Sun-Dried Tomatoes
- My Recipe Tips
- Storage Options
- Ways To Use Them
- Sun Dried Tomatoes (Easy, 3 Ways) Recipe card
- Gratitude Moment
- Recipe Reviews
Every summer, I start looking for excuses to include tomatoes in just about every dish ( fresh tomato salsa , Caprese skewers , pesto chicken … the list goes on). But when I’ve got a lot of these red gems around, sometimes it gets challenging to use them all. Lucky for me (and you ?), sun-dried tomatoes are one of my favorite ways to add flavor to recipes. They’re incredibly easy, they’ll last longer than fresh ones, and they will definitely elevate many of your dishes. Let me show you how to make sun-dried tomatoes, so you can make the most of the season!
Why You Need My Sun-Dried Tomatoes Recipe
- Sweet, intense flavor – Like most dried fruit, drying tomatoes makes the flavor a lot sweeter and more intense. You’re going to love them.
- Plump and juicy – There are definitely times when I grab a jar of store-bought ones, but those have got nothing on homemade sun-dried tomatoes. Fresh ones are much more juicy and chewy, and less… well, dry.
- 3 easy ways to make them – My go-to method is the oven, but I’ll also explain how to dry tomatoes in the sun (if you’re lucky enough to make this work) or a dehydrator if you have one.
- Preserve those summer tomatoes – If you’ve got a big haul from the farmers market, this is the perfect way to preserve them.
- Use them in many ways – I’ve made so many sun-dried tomato recipes with these! They’re versatile and will seriously elevate your meals. See ideas below.
Ingredients & Substitutions
Here I explain the best ingredients for my sun-dried tomatoes recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Tomatoes – I used Campari tomatoes this time, but have also made these using Roma tomatoes (a.k.a. plum tomatoes), San Marzano, grape, and cherry tomatoes. Small to medium tomatoes work best, because they don’t have too much pulp or seeds, meaning they dry out faster and hold their shape better after drying. I don’t recommend using ones larger than Romas.
- Sea Salt – This helps get extra moisture out of the tomatoes. Of course, it adds flavor, too.
- Olive Oil – For serving or storing. I recommend a quality extra virgin olive oil , which pairs beautifully with the sun-dried tomato flavor.
- Italian Seasoning – Optional, but adds extra flavor! I usually reach for my homemade Italian seasoning , but store bought works just fine. You can also just pick individual dried herbs, such as oregano, rosemary, thyme, or basil. (I don’t recommend fresh herbs here.)
How To Make Sun-Dried Tomatoes
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .
Oven Method:
Oven dried tomatoes are the easiest, because you don’t need any special equipment or sunny weather. That’s why I make these most often, and what you’ll see in the pictures here:
- Prep your oven and tomatoes. Preheat the oven, and line a baking sheet with parchment paper. Cut the tomatoes in half and remove the core at the top, where the tomatoes were connected to their stems.
- Add a little salt. Place the tomatoes onto the baking sheet, cut side up. Sprinkle lightly with salt.
- Bake until dried. Bake the tomatoes for 2 1/2 hours. Press down on them with a spatula to push out more of the juices. (This can look a bit messy, which is normal.) Return to the oven and continue baking until they are dry. See my tips on this process below!
- Finish. If you like, drizzle oven dried tomatoes with oil and sprinkle with dried herbs. You can also chop them up if you plan to use them in sun-dried tomato recipes.
Sun Method:
This is the old-school way, but it’s less reliable because it depends on sunny weather. And living in Florida, I find that the humidity can be a problem. Plus, it can take days or even weeks , so I say not worth it!
If you still want to try it, simply arrange the tomatoes on a rack (cut side up), sprinkle with salt, and place in the hot sun, until dry. You may need to press out more juices after a couple days.
Dehydrator Method:
This is a great option to avoid turning on your oven on hot summer days! I like this dehydrator , which isn’t fancy but works well.
Season the tomatoes the same way, then just arrange on the racks and dehydrate for 6-8 hours. The time can vary widely depending on the size and water content of your tomatoes, so just check on them.
My Recipe Tips
- Go light on the salt. Sun-dried tomatoes turn out a lot smaller than fresh ones, so you only need a light sprinkle to account for the shrinking.
- You can add spices either before or after drying. I usually do it at the end (mixed with the olive oil), and the flavor infuses into the tomatoes as you store them. But you can sprinkle before drying, too.
- For the oven method, use parchment paper (not foil). Foil will react with the acid in the tomatoes and change their flavor. Plus, parchment paper avoids any sticking.
- The time can vary. And this applies to all 3 methods. More watery or larger tomatoes will take longer to dry than smaller ones with less pulp. Just keep an eye on them and be patient!
- If tomatoes aren’t mostly dry but you want them more dry, turn off the oven and leave them inside with the door propped open. I prop the door with a wooden spoon. This will encourage air flow and they will dry more from the residual heat.
Storage Options
How long sun-dried tomatoes last depends partly on how you store them, ranging from 2 days to 6 months. You’ve got a few options:
- Refrigerator: This is my go-to fuss-free option. You can keep sun-dried tomatoes in the fridge for up to 1 week as is, but I prefer to add olive oil because they last 3-4 weeks that way. Just pack them in a jar ( I like these ), cover completely in oil, and cover tightly. The oil does solidify in the fridge (this happens with store-bought, too), but will become liquid again when you bring them to room temperature.
- Pantry: If you don’t want to do anything else, the tomatoes will keep in an airtight container at room temperature for up to 2-3 days. You can also cover them in oil to get a few extra days out of them.
- Note on add-ins: If you’re storing the tomatoes in oil, you can throw in some Italian seasoning (like my sun-dried tomatoes recipe here suggests), minced garlic, or even roasted garlic . Just keep in mind that they don’t last quite as long with these add-ins.
- Freezer: This is the best option for long-term storage. Arrange the dried tomatoes on a parchment paper lined baking sheet, and freeze until solid. Then, transfer to a zip lock bag and freeze for up to 6 months. Sometimes I find they’re too rigid after thawing, but you can soak them in oil to soften them.
Ways To Use Them
I love these so much for adding flavor to dishes! Here are some of my favorite ways to use sun-dried tomatoes:
- Chicken Or Fish – Sun-dried tomatoes are the perfect match for creamy sauces. Try them in my sun-dried tomato chicken , Tuscan salmon , or creamy Crock Pot chicken . They also make a yummy topping for bruschetta chicken .
- Salads – Swap the fresh tomatoes in my Mediterranean salad , antipasto salad , and artichoke salad . I also like to blend them into my lemon vinaigrette for a completely new twist on salad dressing.
- Eggs – Tuck them into your favorite omelette recipes or even baked eggs . I love them in my egg muffins for an on-the-go breakfast.
- Soups – Stir them into my chicken Florentine soup , kale sausage soup , or vegetable soup for a pop of flavor. My latest fave with these is marry me chicken soup !
- Sandwiches – Layer your favorite cold cuts with my homemade pesto , sliced cheese, dried tomatoes, and lettuce on your favorite bread.
- Noodles – You can stir them into regular pasta, but I typically make healthier zucchini noodles or baked spaghetti squash .
- Dips – I love stirring these into spinach dip and sometimes even hot crab dip .
- Pizza – When I want to include these sun-dried tomatoes on my pizza, my favorite combo is mushrooms, fresh mozzarella, and fresh basil.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 lb Campari tomatoes (stems removed; or other small-medium tomatoes, such as Roma, San Marzano, grape, or cherry tomatoes) ▢
- Sea salt ▢
- 1 tbsp Olive oil (optional) ▢
- Italian seasoning (optional) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
Oven:
- Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper (don’t use foil, which can react with the tomatoes).
- Slice the tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
- Arrange the tomatoes, cut side up, on a baking sheet. Sprinkle very lightly with sea salt.
- Bake for 2 1/2 hours . Press down on the tomatoes with a spatula (juices will come out).
- Return to the oven and bake for at least 2 more hours , until tomatoes are dry but still pliable.
Dehydrator:
- Slice tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
- Arrange the tomatoes in a single layer in the dehydrator, cut side up. Sprinkle lightly with sea salt.
- Dry tomatoes in the dehydrator for 6-8 hours, flipping about halfway through, until they are dry but still pliable.
Sun:
- Slice the tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
- Arrange the tomatoes, cut side up, on a rack over a baking sheet. Sprinkle very lightly with sea salt.
- Leave the tomatoes in the sun, until they are dry but still pliable. This can take between 4 days and 2 weeks, depending on the weather.
Finish & Store:
- If you like, drizzle with olive oil and sprinkle with Italian seasoning.
- Store in the refrigerator for up to 1 week without oil, or up to 3-4 weeks submerged in oil.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 4 large pieces (4 halves), or about 2 tablespoons, or 1/6 of entire recipe
The entire recipe makes about 3/4 cup. The exact volume will vary depending on how much you dry the tomatoes and how watery they were to begin with.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
How To Make Sun-Dried Tomatoes
Gratitude Moment
We’ve been enjoying our Minnesota summer days at the lake! This weekend was for a friend’s birthday.
At one point, I snuck away to sit closer to the water by myself for a moment of quiet. And honestly, it was its own kind of magical, watching the water with the sun’s rays shining through the trees.
If only the weather was always this perfect, I might attempt to make sun-dried tomatoes in the sun more often. But it was actually raining for a week straight before this, so I’ll stick to my oven method!
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Sun Dried Tomatoes (Easy, 3 Ways)
Learn how to make sun-dried tomatoes in the oven, dehydrator, or sun! They’re easy and flavorful, and I’ve got lots of recipes to use them.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/how-to-make-sun-dried-tomatoes-in-the-oven/
Ingredients
- 1 lb Campari tomatoes (stems removed; or other small-medium tomatoes, such as Roma, San Marzano, grape, or cherry tomatoes)
- Sea salt
- 1 tbsp Olive oil (optional)
- Italian seasoning (optional)
Instructions
Oven:
- Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper (don’t use foil, which can react with the tomatoes).
- Slice the tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
- Arrange the tomatoes, cut side up, on a baking sheet. Sprinkle very lightly with sea salt.
- Bake for 2 1/2 hours . Press down on the tomatoes with a spatula (juices will come out).
- Return to the oven and bake for at least 2 more hours , until tomatoes are dry but still pliable.
Dehydrator:
- Slice tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
- Arrange the tomatoes in a single layer in the dehydrator, cut side up. Sprinkle lightly with sea salt.
- Dry tomatoes in the dehydrator for 6-8 hours, flipping about halfway through, until they are dry but still pliable.
Sun:
- Slice the tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
- Arrange the tomatoes, cut side up, on a rack over a baking sheet. Sprinkle very lightly with sea salt.
- Leave the tomatoes in the sun, until they are dry but still pliable. This can take between 4 days and 2 weeks, depending on the weather.
Finish & Store:
- If you like, drizzle with olive oil and sprinkle with Italian seasoning.
- Store in the refrigerator for up to 1 week without oil, or up to 3-4 weeks submerged in oil.
Maya’s Recipe Notes
Serving size: 4 large pieces (4 halves), or about 2 tablespoons, or 1/6 of entire recipe
The entire recipe makes about 3/4 cup. The exact volume will vary depending on how much you dry the tomatoes and how watery they were to begin with.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
FREE 5-Ingredient Recipe EBook
- Why You Need My Sun-Dried Tomatoes Recipe
- Ingredients & Substitutions
- How To Make Sun-Dried Tomatoes
- My Recipe Tips
- Storage Options
- Ways To Use Them
- Sun Dried Tomatoes (Easy, 3 Ways) Recipe card
- Gratitude Moment
- Recipe Reviews
Every summer, I start looking for excuses to include tomatoes in just about every dish ( fresh tomato salsa , Caprese skewers , pesto chicken … the list goes on). But when I’ve got a lot of these red gems around, sometimes it gets challenging to use them all. Lucky for me (and you ?), sun-dried tomatoes are one of my favorite ways to add flavor to recipes. They’re incredibly easy, they’ll last longer than fresh ones, and they will definitely elevate many of your dishes. Let me show you how to make sun-dried tomatoes, so you can make the most of the season!
Why You Need My Sun-Dried Tomatoes Recipe
- Sweet, intense flavor – Like most dried fruit, drying tomatoes makes the flavor a lot sweeter and more intense. You’re going to love them.
- Plump and juicy – There are definitely times when I grab a jar of store-bought ones, but those have got nothing on homemade sun-dried tomatoes. Fresh ones are much more juicy and chewy, and less… well, dry.
- 3 easy ways to make them – My go-to method is the oven, but I’ll also explain how to dry tomatoes in the sun (if you’re lucky enough to make this work) or a dehydrator if you have one.
- Preserve those summer tomatoes – If you’ve got a big haul from the farmers market, this is the perfect way to preserve them.
- Use them in many ways – I’ve made so many sun-dried tomato recipes with these! They’re versatile and will seriously elevate your meals. See ideas below.
Ingredients & Substitutions
Here I explain the best ingredients for my sun-dried tomatoes recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Tomatoes – I used Campari tomatoes this time, but have also made these using Roma tomatoes (a.k.a. plum tomatoes), San Marzano, grape, and cherry tomatoes. Small to medium tomatoes work best, because they don’t have too much pulp or seeds, meaning they dry out faster and hold their shape better after drying. I don’t recommend using ones larger than Romas.
- Sea Salt – This helps get extra moisture out of the tomatoes. Of course, it adds flavor, too.
- Olive Oil – For serving or storing. I recommend a quality extra virgin olive oil , which pairs beautifully with the sun-dried tomato flavor.
- Italian Seasoning – Optional, but adds extra flavor! I usually reach for my homemade Italian seasoning , but store bought works just fine. You can also just pick individual dried herbs, such as oregano, rosemary, thyme, or basil. (I don’t recommend fresh herbs here.)
How To Make Sun-Dried Tomatoes
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .
Oven Method:
Oven dried tomatoes are the easiest, because you don’t need any special equipment or sunny weather. That’s why I make these most often, and what you’ll see in the pictures here:
- Prep your oven and tomatoes. Preheat the oven, and line a baking sheet with parchment paper. Cut the tomatoes in half and remove the core at the top, where the tomatoes were connected to their stems.
- Add a little salt. Place the tomatoes onto the baking sheet, cut side up. Sprinkle lightly with salt.
- Bake until dried. Bake the tomatoes for 2 1/2 hours. Press down on them with a spatula to push out more of the juices. (This can look a bit messy, which is normal.) Return to the oven and continue baking until they are dry. See my tips on this process below!
- Finish. If you like, drizzle oven dried tomatoes with oil and sprinkle with dried herbs. You can also chop them up if you plan to use them in sun-dried tomato recipes.
Sun Method:
This is the old-school way, but it’s less reliable because it depends on sunny weather. And living in Florida, I find that the humidity can be a problem. Plus, it can take days or even weeks , so I say not worth it!
If you still want to try it, simply arrange the tomatoes on a rack (cut side up), sprinkle with salt, and place in the hot sun, until dry. You may need to press out more juices after a couple days.
Dehydrator Method:
This is a great option to avoid turning on your oven on hot summer days! I like this dehydrator , which isn’t fancy but works well.
Season the tomatoes the same way, then just arrange on the racks and dehydrate for 6-8 hours. The time can vary widely depending on the size and water content of your tomatoes, so just check on them.
My Recipe Tips
- Go light on the salt. Sun-dried tomatoes turn out a lot smaller than fresh ones, so you only need a light sprinkle to account for the shrinking.
- You can add spices either before or after drying. I usually do it at the end (mixed with the olive oil), and the flavor infuses into the tomatoes as you store them. But you can sprinkle before drying, too.
- For the oven method, use parchment paper (not foil). Foil will react with the acid in the tomatoes and change their flavor. Plus, parchment paper avoids any sticking.
- The time can vary. And this applies to all 3 methods. More watery or larger tomatoes will take longer to dry than smaller ones with less pulp. Just keep an eye on them and be patient!
- If tomatoes aren’t mostly dry but you want them more dry, turn off the oven and leave them inside with the door propped open. I prop the door with a wooden spoon. This will encourage air flow and they will dry more from the residual heat.
Storage Options
How long sun-dried tomatoes last depends partly on how you store them, ranging from 2 days to 6 months. You’ve got a few options:
- Refrigerator: This is my go-to fuss-free option. You can keep sun-dried tomatoes in the fridge for up to 1 week as is, but I prefer to add olive oil because they last 3-4 weeks that way. Just pack them in a jar ( I like these ), cover completely in oil, and cover tightly. The oil does solidify in the fridge (this happens with store-bought, too), but will become liquid again when you bring them to room temperature.
- Pantry: If you don’t want to do anything else, the tomatoes will keep in an airtight container at room temperature for up to 2-3 days. You can also cover them in oil to get a few extra days out of them.
- Note on add-ins: If you’re storing the tomatoes in oil, you can throw in some Italian seasoning (like my sun-dried tomatoes recipe here suggests), minced garlic, or even roasted garlic . Just keep in mind that they don’t last quite as long with these add-ins.
- Freezer: This is the best option for long-term storage. Arrange the dried tomatoes on a parchment paper lined baking sheet, and freeze until solid. Then, transfer to a zip lock bag and freeze for up to 6 months. Sometimes I find they’re too rigid after thawing, but you can soak them in oil to soften them.
Ways To Use Them
I love these so much for adding flavor to dishes! Here are some of my favorite ways to use sun-dried tomatoes:
- Chicken Or Fish – Sun-dried tomatoes are the perfect match for creamy sauces. Try them in my sun-dried tomato chicken , Tuscan salmon , or creamy Crock Pot chicken . They also make a yummy topping for bruschetta chicken .
- Salads – Swap the fresh tomatoes in my Mediterranean salad , antipasto salad , and artichoke salad . I also like to blend them into my lemon vinaigrette for a completely new twist on salad dressing.
- Eggs – Tuck them into your favorite omelette recipes or even baked eggs . I love them in my egg muffins for an on-the-go breakfast.
- Soups – Stir them into my chicken Florentine soup , kale sausage soup , or vegetable soup for a pop of flavor. My latest fave with these is marry me chicken soup !
- Sandwiches – Layer your favorite cold cuts with my homemade pesto , sliced cheese, dried tomatoes, and lettuce on your favorite bread.
- Noodles – You can stir them into regular pasta, but I typically make healthier zucchini noodles or baked spaghetti squash .
- Dips – I love stirring these into spinach dip and sometimes even hot crab dip .
- Pizza – When I want to include these sun-dried tomatoes on my pizza, my favorite combo is mushrooms, fresh mozzarella, and fresh basil.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 lb Campari tomatoes (stems removed; or other small-medium tomatoes, such as Roma, San Marzano, grape, or cherry tomatoes) ▢
- Sea salt ▢
- 1 tbsp Olive oil (optional) ▢
- Italian seasoning (optional) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
Oven:
- Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper (don’t use foil, which can react with the tomatoes).
- Slice the tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
- Arrange the tomatoes, cut side up, on a baking sheet. Sprinkle very lightly with sea salt.
- Bake for 2 1/2 hours . Press down on the tomatoes with a spatula (juices will come out).
- Return to the oven and bake for at least 2 more hours , until tomatoes are dry but still pliable.
Dehydrator:
- Slice tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
- Arrange the tomatoes in a single layer in the dehydrator, cut side up. Sprinkle lightly with sea salt.
- Dry tomatoes in the dehydrator for 6-8 hours, flipping about halfway through, until they are dry but still pliable.
Sun:
- Slice the tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
- Arrange the tomatoes, cut side up, on a rack over a baking sheet. Sprinkle very lightly with sea salt.
- Leave the tomatoes in the sun, until they are dry but still pliable. This can take between 4 days and 2 weeks, depending on the weather.
Finish & Store:
- If you like, drizzle with olive oil and sprinkle with Italian seasoning.
- Store in the refrigerator for up to 1 week without oil, or up to 3-4 weeks submerged in oil.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 4 large pieces (4 halves), or about 2 tablespoons, or 1/6 of entire recipe
The entire recipe makes about 3/4 cup. The exact volume will vary depending on how much you dry the tomatoes and how watery they were to begin with.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
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How To Make Sun-Dried Tomatoes
Gratitude Moment
We’ve been enjoying our Minnesota summer days at the lake! This weekend was for a friend’s birthday.
At one point, I snuck away to sit closer to the water by myself for a moment of quiet. And honestly, it was its own kind of magical, watching the water with the sun’s rays shining through the trees.
If only the weather was always this perfect, I might attempt to make sun-dried tomatoes in the sun more often. But it was actually raining for a week straight before this, so I’ll stick to my oven method!
