Some of the best discoveries in my kitchen have happened when I decided to try making something instead of buying it. Homemade sun dried tomatoes fall firmly into that category. I expected them to be good. Instead, they turned out to be wonderfully rich, intensely sweet, and packed with a depth of flavour that completely surprised me. Since then, I have found myself making them whenever tomatoes are at their seasonal best.
Fresh tomatoes already offer plenty of flavour, yet drying them transforms every bite into something far more concentrated. Their natural sweetness grows stronger while the gentle acidity remains. As a result, each piece becomes a small burst of Mediterranean-inspired goodness that works in countless dishes.
I also enjoy the fact that making your own allows complete control over the final result. You decide how dry they become, which herbs to use, and whether you prefer a subtle seasoning or something bolder. That freedom makes every batch feel unique and encourages plenty of experimentation along the way.
One thing that surprised me was how different tomato varieties behave. Small plum tomatoes produce beautifully chewy pieces with an almost candy-like sweetness. Larger varieties can become softer and slightly juicier. Therefore, trying several types can be an enjoyable project all on its own. Every harvest brings another opportunity to discover a favourite.
The aroma drifting through the kitchen while the tomatoes slowly dry is another unexpected reward. Gentle herbal notes mingle with the scent of slowly concentrating tomatoes, creating a warm and welcoming atmosphere. Although the process requires patience, very little hands-on work is involved, making it an easy project to fit into a relaxed weekend.
Homemade sun dried tomatoes shine because they are incredibly versatile. A handful stirred through warm pasta immediately lifts a simple meal. They also add wonderful character to salads, homemade breads, rice dishes, and grain bowls. Even a basic sandwich feels far more special after adding a few slices. Meanwhile, chopped tomatoes folded into cream cheese create a quick spread that disappears surprisingly fast whenever friends visit.
I particularly enjoy adding them to homemade pizzas. Instead of disappearing beneath the cheese, they provide little pockets of concentrated flavour that balance beautifully with creamy mozzarella or salty feta. Likewise, they pair wonderfully with grilled chicken, roasted vegetables, or flaky white fish.
Another reason I keep returning to this project is the opportunity to reduce waste. When tomatoes become perfectly ripe all at once, preserving them prevents them from ending up forgotten in the fruit bowl. Consequently, every tomato gets a chance to be enjoyed long after the growing season has ended. That simple satisfaction makes the effort worthwhile.
Texture also plays an important role. Some people prefer their tomatoes slightly soft, while others enjoy a firmer, chewier finish. Because you are making them yourself, achieving your preferred texture becomes part of the fun. Over time, small adjustments help create a batch that perfectly suits your own taste.
If you enjoy experimenting with herbs, homemade sun dried tomatoes offer endless inspiration. Rosemary, thyme, oregano, basil, garlic, or cracked black pepper all create different flavour profiles. You can even add a gentle hint of chilli for a pleasant warmth without overpowering the tomatoes themselves. Every combination offers another excuse to start a fresh batch.
Presentation matters too. Stored carefully in a clean jar, homemade sun dried tomatoes look every bit as appealing as those found in specialist food shops. They also make thoughtful homemade gifts for friends who appreciate quality ingredients. Adding a handwritten label gives them an extra personal touch that always feels appreciated.
Perhaps the greatest pleasure comes from opening a jar weeks later and remembering the simple experiment that created it. Every piece carries the flavour of fresh, ripe tomatoes in a wonderfully concentrated form. More importantly, they remind me that some of the finest ingredients do not require complicated techniques. Instead, they simply reward patience, curiosity, and a willingness to try something new.
Once you have experienced the rich taste and endless versatility of a Homemade sun dried tomatoes, shop-bought versions may never seem quite the same again.
Homemade Sun Dried Tomatoes
Equipment
- Baking trays Large
- Glass jars Sterilised with lids
Ingredients
- 2 kg plum tomatoes ripe
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tsp dried oregano
- 2 tsp dried thyme
- 1 tsp garlic powder
- 2 tbsp olive oil
- Extra virgin olive oil for storing
- 4 cloves garlic peeled
- 2 sprigs fresh rosemary or thyme
Instructions
- Preheat the oven to 100°C (80°C fan).
- Line two large baking trays with baking parchment.
- Wash the tomatoes thoroughly and pat them dry.2 kg plum tomatoes
- Slice each tomato in half lengthways.
- Remove any tough stem cores if required.
- Arrange the tomato halves cut-side up on the trays, leaving a little space between each one.
- In a small bowl, combine the salt, black pepper, oregano, thyme and garlic powder.2 tsp sea salt, 1 tsp freshly ground black pepper, 2 tsp dried oregano, 2 tsp dried thyme, 1 tsp garlic powder
- Sprinkle the seasoning evenly over every tomato half.
- Lightly drizzle the olive oil across the tomatoes.2 tbsp olive oil
- Place the trays into the oven.
- Bake slowly for 6–8 hours, depending on the size and moisture content of the tomatoes.
- Rotate the trays halfway through cooking to ensure even drying.
- The tomatoes are ready when they are shrivelled and concentrated in flavour. They should remain slightly flexible rather than brittle.
- Remove from the oven and allow them to cool completely.
- If storing in oil, place the tomatoes into sterilised jars with the optional garlic cloves and herb sprigs.4 cloves garlic, 2 sprigs fresh rosemary
- Pour in enough extra virgin olive oil to completely cover the tomatoes.Extra virgin olive oil
- Seal the jars and refrigerate.
- Leave for at least 24 hours before using to allow the flavours to develop.