Make Your Own Sun Dried Tomatoes Oven Dehydrator or Sun

Transform your fresh Roma or cherry tomatoes into irresistibly flavorful sun-dried treasures with this versatile recipe for "Make Your Own Sun Dried Tomatoes Oven Dehydrator or Sun." Perfect for those who love DIY pantry staples, this guide offers three methods—oven, dehydrator, or sun drying—allowing you to tailor the process to your kitchen setup or climate. Enhanced with a sprinkle of sea salt and optional dried oregano, these tomatoes are slowly dried to concentrate their natural sweetness and savory richness. Whether you’re using them in pastas, salads, or as a topping for bruschetta, these homemade sun-dried tomatoes boast unparalleled freshness. Plus, with detailed storage tips—including how to pack them in olive oil for added flavor and longevity—this recipe ensures you’ll have a supply of these gourmet delights ready to enhance any dish.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 4

Ingredients

• 2 pounds Roma tomatoes or cherry tomatoes
• 1 teaspoon Sea salt
• 1 teaspoon Dried oregano (optional)
• 0.5 cup Olive oil (optional, for storage)

Directions

Step 1

Wash the tomatoes thoroughly under cold water and pat them dry with a clean kitchen towel.

Step 2

Slice Roma tomatoes into halves lengthwise. For cherry tomatoes, you can leave them whole if small or slice them in half if larger.

Step 3

Using a small spoon, scoop out the seeds from the Roma tomatoes to reduce drying time. Skip this step for cherry tomatoes.

Step 4

Preheat your oven to its lowest setting (typically between 150-175°F or 65-80°C) if using the oven method. Alternatively, prepare your dehydrator according to its manual or select a sunny, ventilated spot if using natural sunlight.

Step 5

Arrange the tomato halves cut-side up on a baking sheet lined with parchment paper (for the oven), a dehydrator tray (for dehydrators), or a clean screen or tray (for sun drying). Ensure the tomatoes are spaced out evenly and not overlapping.

Step 6

Sprinkle the tomatoes evenly with sea salt and dried oregano if desired.

Step 7

If using an oven: Place the tray on the center rack and leave the oven door slightly ajar to allow moisture to escape. Dry for 6-12 hours, checking occasionally, until the tomatoes are shriveled but still pliable.

Step 8

If using a dehydrator: Set the temperature to 140°F (60°C) and dry for 6-10 hours, checking periodically. The drying time depends on the size and thickness of the tomatoes.

Step 9

If using natural sunlight: Cover the tomatoes with cheesecloth to protect them from insects, and leave them out in direct sunlight for 2-4 days, bringing them indoors at night. Rotate or flip the tomatoes occasionally for even drying.

Step 10

Once the tomatoes are dried to your preferred texture, let them cool completely.

Step 11

Store the dried tomatoes in an airtight container or glass jar. For longer storage, pack them in olive oil and refrigerate. Use within 2 weeks if stored in oil or up to 6 months if stored dry in a cool, dark place.

Nutrition Facts

Serving size	(1031.1g)

Amount per serving	% Daily Value*
Calories	1208.7

Total Fat 120.3g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2370.6mg	0%
Total Carbohydrate 35.7g	0%
Dietary Fiber 11.1g	0%
Total Sugars 23.6g
Protein 8.2g	0%

Vitamin D 0IU	0%
Calcium 99.6mg	0%
Iron 2.9mg	0%
Potassium 2157.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 86.0%

Protein: 2.6%

Carbs: 11.3%