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Never Buy Sun-Dried Tomatoes Again

Created January 10, 2017
Our easy how-to for making your own at home is so much cheaper and takes just three steps!

With summer’s bounty overflowing with perfectly ripe tomatoes, why not put some of them to good use by drying them? It only takes three simple steps; when you’re finished, enjoy them on their own or use them in your favorite fresh pasta dish.

What you’ll need:

  • 24 plum (Roma) tomatoes
  • Small spoon
  • Broiler rack 

How To: 

1. Heat oven to 200°F. Rinse tomatoes and remove stems; drain on paper towels. Cut each tomato in half lengthwise; using small spoon, scoop out and discard seeds.


2. Place tomato halves, cut side down, on broiler rack. Dry in oven 6 to 12 hours or until tomatoes are dry to the touch and chewy in texture, turning once after 4 hours. Check after 6 hours and remove any smaller tomatoes that have dried.


3. Remove from oven and cool completely. Store in tightly covered container in cool dark location.


Expert Tips:

  • Place larger halves on outer edges of rack for even cooking.
  • Edges may be crisp, but tomatoes should not be crisp in the center; they should be somewhat pliable. Tomatoes will be dark red and some pieces may have brown or dark spots.
  • To rehydrate, place tomatoes in small bowl; cover with hot or boiling water. Let stand 15 to 30 minutes or until softened.