Drying Tomatoes: How to Make and Use Sun-Dried Tomatoes at Home
Sun-dried tomatoes are the Mediterranean pantry’s secret weapon—deeply concentrated in flavour and endlessly versatile. Here’s how to dry tomatoes yourself and make the most of them.
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Oven-drying tomatoes
- Halve the tomatoes, scoop out the seeds and place them cut-side up on a baking tray.
- Sprinkle with salt, a drizzle of olive oil and your favourite herbs.
- Dry at 80–100 °C (convection, door slightly ajar) for 6–8 hours.
- They’re ready when leathery but still a little pliable.
Storing
Fully dried tomatoes keep for several months in an airtight container. Even better: pack them into a jar and cover with native extra-virgin olive oil—this keeps them fragrant and supple.
How to use sun-dried tomatoes
Fold them into bruschetta, pasta, salads or pizza, or blitz them into a paté. They lend every dish an intense, gently sweet tomato note.
The ready-made Cilento version
No time to dry? Our sun-dried tomatoes in extra-virgin olive oil are ready whenever you are—no preservatives, just pure flavour. For a silky shortcut, try our sun-dried tomato paté, perfect for pasta and bruschetta alike.
