Learn how to make Sun Dried Tomatoes Without Oil for a healthy and flavorful addition to your meals. This easy recipe shows you how to dry tomatoes perfectly at home using an oven. This simple sun dried tomatoes recipe is perfect for adding natural flavor to your favorite salads, pasta dishes, and more!

Why Make Homemade Sun Dried Tomatoes Without Oil

Making your own sun-dried tomatoes at home is such a game-changer! Not only do you get that sweet, concentrated tomato flavor without any added oil, but it’s also super budget-friendly compared to store-bought versions. Plus, homemade means you’re in control—no preservatives, just pure tomato goodness.

If you love Sun Dried Tomatoes be sure to use them in this Skillet Chicken With Artichokes And Sun Dried Tomatoes Recipe.

Ingredients

To make these Sun dried Tomatoes (oil free), you only need two simple ingredients!

Cherry Tomatoes: Start with fresh cherry tomatoes; their natural sweetness makes them perfect for drying.
Salt: A sprinkle of salt helps draw out the moisture, enhancing that delicious tomato flavor even more.

That’s it—just tomatoes and salt!

Cherry tomatoes and salt ingredients to make Sun-dried tomatoes.

How To Make Sun Dried Tomatoes Without Oil

Step One: Start by slicing your cherry tomatoes in half. It’s as easy as that—just a quick slice through the middle!

How To Make Sun-Dried Tomatoes Without Oil by baking on a baking tray.

Step Two: Line a baking sheet with parchment paper, then lay the tomato halves cut-side up. This keeps them from sticking and makes cleanup a breeze!

Step Three: Sprinkle a little salt over the tomatoes to help draw out the moisture. Don’t go overboard; a light sprinkle is all you need. Place the tomatoes in your oven, preheated to 395°F.

flattening tomatoes rwith spoon ready to bake in oven.

Step Four: Let the tomatoes bake for 2 hours. This will start the drying process and bring out their natural sweetness. After 2 hours, carefully squash each tomato with the back of a spoon to release any extra moisture.

Step Five: Pop them back in the oven and bake for another 1 ½ hours, or until they’re perfectly shriveled and have that rich, sun-dried look.

Step Six: Allow your sun-dried tomatoes to cool down and place into a dish to serve or place in a jar ready to use in other recipes.

Pro Tips For perfect Sun Dried Tomatoes

Use Uniform-Sized Tomatoes: Try to pick cherry tomatoes that are roughly the same size. This helps them dry evenly, so you won’t end up with some tomatoes drying faster than others.
Adjust Baking Time as Needed: Ovens can vary, so keep an eye on the tomatoes in the final stage. If they’re not quite shriveled after the time is up, give them a bit longer, checking every 10-15 minutes.
Store for Later: Once cooled, store your sun-dried tomatoes in an airtight container in the fridge. They’ll stay fresh for about a week, ready to toss into salads or pasta whenever you need a flavor boost!

Be sure to check out this article: Best Substitute For Sun Dried Tomatoes.

Can I Sun Dry Tomatoes With Oil?

Yes, you can! While this recipe focuses on making sun-dried tomatoes not in oil, adding a bit of olive oil can change up the flavor and texture if that’s what you’re after. Once the tomatoes are partially dried (after the first bake), you can drizzle or brush a light layer of olive oil over them before the final bake. This gives them a rich, slightly softer texture and adds a savory flavor.

Variations

If you’re looking to add different flavors to your oven dried tomatoes why not try the following:

Herbed Sun-Dried Tomatoes: Add a sprinkle of dried herbs like basil, oregano, or thyme before baking. These herbs infuse the tomatoes with even more Mediterranean flavor—perfect for a Charred Corn Salad with Tomatoes or as an addition to a Mediterranean Farro Salad.
Garlic-Infused: For a hint of garlic, sprinkle a little garlic powder over the tomatoes before baking. It adds a savory depth that pairs well with almost any dish.
Spicy Sun-Dried Tomatoes: Want a little kick? Dust the tomatoes with a pinch of crushed red pepper flakes. The spicy edge is fantastic in sandwiches or with cheese plates!

Substitutions

Roma Tomatoes: Roma or plum tomatoes are a great substitute since they have a low water content, making them perfect for drying. Slice them into quarters or smaller wedges for even drying.
Grape Tomatoes: These are very similar to cherry tomatoes but slightly smaller and often a bit sweeter. They dry nicely and bring a delicious flavor to any dish.
Campari Tomatoes: If you’re looking for a slightly larger option, Campari tomatoes work well. Just slice them into smaller pieces to ensure they dry out evenly.

Each of these options will give you that rich, concentrated tomato flavor, perfect for adding to salads, pasta, or snacking!

How Do You Use Sun Dried Tomatoes

Wondering how to use sun-dried tomatoes? These flavorful little gems can be added to so many dishes for an extra boost of tangy goodness!

Dip or Hummus: Blend sun-dried tomatoes into your favorite dip or hummus for a smoky, rich flavor that’s perfect for spreading on veggies or pita bread.
Pesto: Make a sun-dried tomato pesto by blending them with basil, garlic, and pine nuts. This twist on classic pesto is fantastic on pasta, sandwiches, or as a spread for crackers.
Bruschetta: Add chopped sun-dried tomatoes to classic tomato bruschetta for a burst of concentrated flavor. They pair beautifully with fresh basil, garlic, and a drizzle of balsamic on crusty bread.
Feta Pasta: Toss them into a pasta salad for an easy flavor upgrade. Sun-dried tomatoes add a tangy contrast that makes every bite more exciting.
Zucchini Quiche or Focaccia: Stir chopped sun-dried tomatoes into a zucchini quiche for a savory, flavor-packed filling, or press them into focaccia dough before baking for a beautiful, delicious topping.

With these ideas, you’ll always know how to use sun-dried tomatoes in new and delicious ways!

FAQ’S

Are Sun-dried Tomatoes Healthy?

Sun-dried tomatoes are packed with nutrients! They’re an excellent source of antioxidants, especially lycopene, which is great for heart health and may help reduce inflammation. They’re also rich in vitamins like C, K, and some B vitamins, plus minerals like potassium, iron, and magnesium. These little tomatoes also provide a good amount of fiber, which helps with digestion and keeps you feeling full.

Since they’re dried, the nutrients are more concentrated than in fresh tomatoes, making them a fantastic, flavorful way to get some extra vitamins and minerals. What are you waiting for? Make some healthy sun-dried tomatoes today.

Are Sun-dried Tomatoes Salty?

Yes, sun-dried tomatoes can be salty. During the drying process, salt is often added to help draw out moisture and preserve the tomatoes, which can give them a noticeably salty taste. If you’re making them at home, you have control over the amount of salt you use, so you can keep them on the milder side if you prefer.

How Long Do Sun-Dried Tomatoes Last In The Fridge?

Wondering how to preserve sun-dried tomatoes? Sun-dried tomatoes typically last about 2-3 weeks in the fridge if they’re stored in an airtight container.

Can I Freeze Sun-Dried Tomatoes?

Oh, absolutely! Freezing sun-dried tomatoes is like giving yourself a little gift of flavor for those days when you need a quick meal boost. Store sun dried tomatoes in freezer-safe bag or container, and they’ll be ready to go for up to 6 months.

Are Sun Dried Tomatoes Vegan?

Yes, sun-dried tomatoes are completely vegan! They’re simply tomatoes that have been dried to intensify their natural flavor—no animal products involved.

How to Make Sun-Dried Tomatoes in a Dehydrator

Making sun-dried tomatoes in a dehydrator is easy and yields delicious results! Start by washing and halving cherry or Roma tomatoes, then arrange them cut-side up on dehydrator trays with a light sprinkle of salt. Set the dehydrator to 135°F, or the vegetable setting, and let them dry for 8-12 hours until they’re chewy and slightly flexible.

Once cooled, store them in an airtight container in the fridge or freezer, and you’ll have flavorful sun-dried tomatoes ready to add a burst of taste to any dish!

How To Make Sun Dried Tomatoes Without Oil

Make sun dried tomatoes without oil at home! A simple recipe to add healthy, natural flavor to your salads, pasta, and more in easy steps.

Prep Time 10

Cook Time 3 30

Total Time 3 40

Serving Size Servings

Ingredients

3 Cups Cherry Tomatoes
1 Tablespoon Salt

Instructions

Start by slicing your cherry tomatoes in half. It’s as easy as that—just a quick slice through the middle!
Line a baking sheet with parchment paper, then lay the tomato halves cut-side up. This keeps them from sticking and makes cleanup a breeze!
Sprinkle a little salt over the tomatoes to help draw out the moisture. Don’t go overboard; a light sprinkle is all you need. Place the tomatoes in your oven, preheated to 395°F.
Let the tomatoes bake for 2 hours. This will start the drying process and bring out their natural sweetness. After 2 hours, carefully squash each tomato with the back of a spoon to release any extra moisture.
Pop them back in the oven and bake for another 1 ½ hours, or until they’re perfectly shriveled and have that rich, sun-dried look.
Allow your sun-dried tomatoes to cool down and place into a dish to serve or place in a jar ready to use in other recipes.

Nutrition

Notes

Use Uniform-Sized Tomatoes: Try to pick cherry tomatoes that are roughly the same size. This helps them dry evenly, so you won’t end up with some tomatoes drying faster than others.

Adjust Baking Time as Needed: Ovens can vary, so keep an eye on the tomatoes in the final stage. If they’re not quite shriveled after the time is up, give them a bit longer, checking every 10-15 minutes.

Store for Later: Once cooled, store your sun-dried tomatoes in an airtight container in the fridge. They’ll stay fresh for about a week, ready to toss into salads or pasta whenever you need a flavor boost!