Pick a sunny day to dry some tomatoes. Photo by Erin Feinblatt.

Make Your Own Sun-Dried Tomatoes 

Seasonal Recipe

Lately dehydrators have taken over the job of drying vegetables and fruits. They are certainly handy. But in the summer, there is something really satisfying about putting the “sun” back in sun-dried tomatoes. These take very little effort and reward you with a homemade ingredient that will perk up salads, pasta and sautés all summer long and beyond.

  • 2 or more pounds of plum or other thick-fleshed tomatoes
  • 1412 cup salt
  • Herbes de Provence (optional)
  • Olive oil (for packing in jars), optional
  • Cut the tomatoes in half or thirds if they are large. Lay the slices on a rack in a tray or baking sheet. Sprinkle liberally with salt. You can also sprinkle with dried Herbes de Provence for a little added flavor.

Cover the baking sheet with screening or cheesecloth and set out in the full sun. Bring in at dusk and return to the sun in the daytime. Depending on the weather and the moisture content of your tomatoes, the drying process could take from a few days to a few weeks. Once the tomatoes are completely dry (they should feel like a dried raisin or apricot), you can bring them in and store them in an airtight container. Or pack them in jars covered with olive oil and store in the refrigerator.

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