There’s nothing like traveling to Italy to remind you how simple, good food can be. While wandering the sun-drenched hills of Tuscany, I spent time with the nonnas—those incredible grandmothers whose hands seem to know every secret of the kitchen. One of the things I fell in love with was the way they make sun-dried tomatoes. The process is slow, intentional, and full of flavor. I knew I had to bring it home to the farm.

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Learning from the Nonnas

In Italy, it wasn’t just about drying tomatoes—it was about the care that went into selecting each fruit, cutting them just so, and letting the sun do its magic. Watching them work, I realized the secret isn’t complicated: it’s patience, simplicity, and high-quality ingredients.

Making sun-dried tomatoes has become one of my favorite ways to connect the slow, intentional pace of the Italian countryside with the practicality of farm life. They keep well, pack a flavor punch, and remind me that some of the best food comes from taking your time and doing it right.

• Ingredients
• Instructions
• Four Ways to use your Sun-Dried Tomatoes
• Printable Recipe Card
• FAQs
• Pin for Later!

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Bringing the Sun-Dried Tomato Magic Home

Here’s how I make them on the farm:

Ingredients:

• Ripe tomatoes (Roma or plum work best)
• 2–3 cloves minced garlic
• High-quality Italian olive oil
• Sea salt
• Freshly cracked black pepper

Instructions:

1. Prep the tomatoes: Wash, quarter, and remove the seeds/guts.
2. Season: Toss gently with olive oil, minced garlic, salt, and pepper.

Drying Options:

1. Sun-Drying (Traditional)

• Place tomatoes cut-side up on a tray or screen in full sun.
• Cover loosely with cheesecloth to keep bugs away.
• Let dry for several days until pliable but not wet.

2. Oven-Drying (Faster, Controlled)

• Preheat oven to 175–200°F (80–95°C).
• Place tomatoes cut-side up on a parchment-lined baking sheet.
• Leave the oven door slightly ajar to let moisture escape.
• Bake 6–10 hours, checking occasionally. Tomatoes should be dry but still pliable, not crisp.
• Let cool completely before storing or freezing.

Storing:

• Once dry, store in airtight containers or freeze in freezer-safe bags to enjoy year-round.
• Pro tip: Keep pieces uniform in size for even drying. Smaller tomatoes dry faster; thicker ones may take longer.

Four Ways to Use Your Sun-Dried Tomatoes

What can I do with my sun-dried tomatoes? With their unique texture and rich flavor profile, sun-dried tomatoes can act as a delicious addition to your favorite foods

1. Tomato Soup with a Sun-Kissed Twist
   • Blend frozen sun-dried tomatoes with sautéed onions, garlic, fresh tomatoes, chicken or vegetable stock, and a splash of cream. Finish with fresh basil for a rustic, flavorful soup.
2. Sun-Dried Tomato Pesto
   • Blend thawed sun-dried tomatoes with garlic, Parmesan, pine nuts (or walnuts), olive oil, and a touch of lemon juice. Toss with pasta, roasted vegetables, or spread on sandwiches.
3. Farmhouse Frittata with Sun-Dried Tomatoes
   • Whisk eggs, milk, and a pinch of salt. Stir in thawed sun-dried tomatoes, sautéed onions, spinach, and a touch of garlic or add it into our Egg Strata. Bake until golden and puffy for an easy breakfast or brunch.
4. Add to your favorite Sandwich, Wrap, or Salad
   • For an easy boost of flavor and nutrients add these tomotoes in to any sandwich, wrap, or salad

Printable Recipe Card

Questions about Dry Tomatoes

What type of tomato should I use?

We make sure to choose ripe Roma or Plum tomatoes. They are larger which, in my opinion, makes them a great choice to create more satisfying and tasty dried tomatoes

How should I store Dry Tomatoes?

To preserve the chewy texture, store in an airtight container at room temperature with parchment paper to separate. If you make an abundance, like us, you can also store in the freezer

What else can I do with my tomatoes in the Fall?

We also love to can our tomatoes to preserve the flavors our garden has produced! We make a nutrient, flavor-packed “V8” inspired mix to can all winter long.

Should I cut my tomatoes a specific way before drying them?

The thinner you cut the tomatoes, the quicker they will be dehydrated and ready to eat! If you know you are making pesto you can also cut them smaller before drying them.

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From Italy to the Farm

Whether you sprinkle them into pasta, stir them into soup, or nibble them straight from the container, these sun-dried tomatoes bring a little piece of Italy to your kitchen… and your farm table. Use #HeartySolRecipes to share your favorite ways to use sun-dried tomatoes

Pin for Later!

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