How to Make Dried Tomatoes at Home

Dried tomatoes are not just a spicy snack, but a versatile ingredient that turns ordinary dishes into a gastronomic delight. Pizza, pasta, salads, sandwiches and casseroles — dried tomatoes add richness, sweetness and depth of flavor to them. The good news is that making them at home is not difficult, and they taste better and cheaper than store-bought ones.

Which Tomatoes to Use for Drying

Not all varieties are suitable for dried tomatoes. Cherry and large tomatoes, such as "Bull Heart", are too juicy. The best choice is meaty, plum-shaped tomatoes (for example, "Roma" or "De Barao" varieties). They contain less moisture and hold their shape better during drying.

Tips: Before drying, lightly salt the sliced tomatoes and let them sit under a press — this will speed up removing excess liquid and improve texture.

How to Dry Tomatoes Correctly

The main rule is to dry tomatoes on a rack, not on a baking tray. This allows hot air to circulate freely from all sides, preventing tomatoes from becoming baked.

Temperature — around 90°C, time — 4–6 hours depending on the thickness of slices and desired level of dryness. Some prefer semi-dry, soft tomatoes, while others like almost crispy ones. Arrange the slices about 2–3 cm apart so they don't interfere with each other during drying.

Which Storage Method to Choose

Dried tomatoes can be stored:

• in oil with spices — ideal for bruschetta, pizza and pasta

• dry in an airtight container — great for sauces and casseroles

If choosing the oil method, add to the jar olive oil, garlic, fresh thyme, oregano or basil — tomatoes will absorb aroma and taste even better. Store in the refrigerator.

Recipe: Homemade Dried Tomatoes

Ingredients (for 1 small jar):

• Plum tomatoes — 400–500 g;

• Coarse salt — to taste;

• Fresh thyme — a few sprigs;

• Olive oil — 0.5 cup (optional);

• Garlic — 1 clove (optional).

How to Prepare:

• Preheat the oven to 90°C.

• Cut tomatoes into slices about 1–1.5 cm thick.

• Season with salt and place on a paper towel. Cover with another towel, then put a board and weight (books will work) on top. Let sit for 20 minutes.

• Rinse off excess salt, place slices on a metal rack. Add thyme sprigs.

• Dry for 5 hours until tomatoes become soft but not overly dry.

• Let cool and transfer to a jar with oil and spices or store in an airtight container.

How to Use Dried Tomatoes

• In pasta and pizza — instead of fresh tomatoes;

• In sandwiches and bruschetta — especially combined with cheese, chicken or ham;

• In sauces — for rich tomato flavor;

• In casseroles and pastries — as aromatic filling;

• In salads — with arugula, feta or tuna.

Why Make Dried Tomatoes at Home

It's tasty, simple and economical: from a couple of kilograms of ripe tomatoes you can get an entire batch of aromatic preserves. Plus, it's a great way to preserve excess harvest during the season.

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