Monday 25 May 2015

Sun-dried Tomatoes at home

Fresh tomatoes have no equals and so does their sun-dried version. Sun-dried tomatoes have a very intense flavour which is a bit tangy, tarty and slightly salty, that tastes very interesting. And the best part is that, even after the drying process, they do not lose any nutritional value of tomatoes. They go very well with pasta dishes, dips or chutneys, vegetables and meats. Although, you can use any variety of tomato, but I would recommend plum or roma tomatoes as they taste better, and also traditionally they were used. Drying tomatoes at home is so easy that you will forget about store-bought sun-dried tomatoes. So keep preservatives at bay and cook the natural way!!!

Method 1

1. Take 5 kgs tomatoes and slice them (1/4 inch thick)

2. Spread the tomatoes on a clean wide tray(s), cover the tray with a net and keep it under the direct sunlight. Bring back inside at night and again keep it outside the next morning. Turn the tomatoes everyday.

3. Repeat the procedure as long as it takes the tomatoes to dry. It may take 2-3 days depending upon the strenghth of  sunlight in your area, but if you live in an area where the sunlight is scanty, use the Method 2 &3.

Method 2
1. Slice and spread the tomatoes on the sheet.

2. Use a dehydrator and keep tomatoes overnight or till they dry. You might need to do it in several batches. You could take lesser quantity of tomatoes, if you like.

 Method 3

1. Slice and spread the tomatoes on a baking sheet lined with waxed paper.

2. Bake in an oven for 2-3 hours at 170 C. Keep turning the tomatoes every few hours. Keep baking till done (it may take 10-12 hours)

To store

1.Keep dried tomatoes in an airtight jar and store it in freezer. Keeps upto 3-4 months.

2. Can also be preserved in olive oil (cover completely)with some herbs in an airtight jar and store in refrigerator. Keeps upto 2-3 weeks.

To Use
1.Sun-dried tomatoes without oil- Soak them in warm water for 20-30 minutes (or till they are soft) and use as directed in your recipe.

2. Sun-dried tomatoes preserved with oil- Drain the tomatoes out of the oil and use them as directed in your recipe. ( when all the tomatoes are consumed, use the left over oil in salads recipes, it will taste great!!)

Note;- 1. some people prefer cutting tomatoes in half and deseeding them.
            2. This recipe yields approx 250g-
400 g sun-dried tomatoes.
            3. DO NOT use aluminium trays or aluminium foil as tomato acid will react with it.


  1. Never made but I now know how to. Of course home made is always the best.

  2. AWESOME post.. Summer is at its peak here ..will definitely try:)