Sun dried tomatoes are a flavorful addition to many dishes, offering a concentrated burst of sweet, tangy tomato flavor. With this easy crock pot recipe, you can make your own sun dried style tomatoes at home—no need for an oven or actual sunshine! This method is perfect for anyone who wants that classic taste with minimal effort and the convenience of a slow cooker.
Ingredients
- 3 pounds ripe Roma tomatoes (about 15–18 medium tomatoes)
- 2 tablespoons extra-virgin olive oil (plus more for storing, optional)
- 1 teaspoon kosher salt
- 1 teaspoon dried Italian herbs (basil, oregano, or thyme blend)
- 1/2 teaspoon freshly ground black pepper
- 2–3 cloves garlic, thinly sliced (optional)
- 1 teaspoon sugar (optional, to balance acidity)
Instructions
- Prepare the tomatoes: Wash and dry the Roma tomatoes. Cut each tomato in half lengthwise. Gently scoop out the seeds with a spoon to help them dry faster. If you prefer chewier sun dried tomatoes, leave the seeds in.
- Season: Place the tomato halves in a large mixing bowl. Drizzle with olive oil, sprinkle with salt, herbs, black pepper, and sugar (if using). Add the sliced garlic if desired. Toss gently to coat all the tomatoes evenly.
- Arrange in the crock pot: Line your slow cooker insert with parchment paper to prevent sticking and make cleanup easier. Arrange the tomatoes cut side up in a single layer. If needed, you can overlap slightly, but avoid stacking too much as it will slow the drying process.
- Cook: Set your crock pot to the lowest heat setting (“Low” or “Keep Warm” if your model allows). Prop the lid open slightly with a wooden spoon or chopstick to allow moisture to escape. Cook for 8–12 hours, checking at the 8-hour mark. The tomatoes are done when they are shriveled, leathery, and dry but still pliable—not crispy.
- Check and rotate: Every 2–3 hours, check the tomatoes. Rotate or rearrange them as needed so they dry evenly. If your slow cooker runs hot, reduce the time or switch to “Warm” after a few hours.
- Cool and store: Once fully dried, let the tomatoes cool to room temperature. Store in an airtight container in the refrigerator for up to 1 week, or submerge in olive oil in a sterilized jar for longer storage (up to 2–3 weeks). For even longer storage, freeze the dried tomatoes in a zip-top bag for up to 6 months.
Tips
- Tomato choice: Roma tomatoes are ideal due to their low moisture and dense flesh, but you can use plum or grape tomatoes as well. Avoid large beefsteak tomatoes, which take much longer to dry.
- Herb variations: Customize the flavor by adding rosemary, thyme, or crushed red pepper flakes for a spicy kick. Fresh herbs are best added toward the end of cooking to avoid bitterness.
- Storage safety: If storing in oil, always refrigerate. Never store sun dried tomatoes in oil at room temperature, as this can promote the growth of harmful bacteria.
- Dryness check: The tomatoes should be dry but still flexible, not brittle. Overdrying can make them tough and hard to use in recipes.
Serving Suggestions
- Toss chopped sun dried tomatoes with pasta, olive oil, and fresh basil for a quick Mediterranean-inspired meal.
- Scatter over homemade pizza or focaccia for a burst of tangy flavor.
- Blend into hummus or pesto for a vibrant, savory twist.
- Add to salads with feta, olives, and cucumbers for a Greek-inspired bowl.
- Mix into scrambled eggs or frittatas for a flavorful breakfast upgrade.
- Layer into sandwiches, wraps, or paninis with mozzarella and fresh greens.
Variations
- Oven method: If you don’t have a slow cooker, arrange the seasoned tomatoes on a baking sheet lined with parchment and bake at 200°F (93°C) for 6–8 hours, flipping halfway through.
- Dehydrator method: Place prepared tomatoes on dehydrator trays and dry at 140°F (60°C) for 8–12 hours.
- With balsamic vinegar: Add 1 tablespoon of balsamic vinegar to the seasoning mix for a sweet-tart depth of flavor.
- Smoky sun dried tomatoes: Sprinkle a pinch of smoked paprika before drying for a subtle smoky note.
Storage and Reheating
Store completely cooled sun dried tomatoes in an airtight container in the refrigerator for up to 1 week. For longer shelf life, pack them in small sterilized jars and cover completely with olive oil—this keeps them fresh for 2–3 weeks in the fridge. If you want to store them for several months, place the dried tomatoes in a freezer-safe bag, press out as much air as possible, and freeze for up to 6 months. To use frozen sun dried tomatoes, remove only as many as you need and let them thaw at room temperature for 30–60 minutes, or add directly to cooked dishes. If your tomatoes become too firm in the fridge, soak them in warm water or broth for 10–15 minutes to rehydrate and soften before using in recipes.
Frequently Asked Questions
- Can I use cherry or grape tomatoes instead of Roma tomatoes?
Yes, cherry and grape tomatoes work well and tend to dry more quickly due to their small size. Cut them in half, season, and follow the same crock pot instructions, but check them after 6–8 hours as they may be ready sooner than larger tomatoes. - How do I know when the sun dried tomatoes are finished?
The tomatoes are done when they are shriveled, deep red, and leathery but still pliable. They should not be sticky or have any wet spots, nor should they be so dry that they snap in half. If in doubt, err on the side of slightly under-drying as you can always return them to the crock pot for another hour if needed. - Is it safe to store sun dried tomatoes in olive oil at room temperature?
No, it is not safe to store tomatoes in oil at room temperature due to the risk of botulism. Always refrigerate sun dried tomatoes packed in oil and consume them within 2–3 weeks. Discard if you notice any off smells, mold, or cloudiness in the oil. - Can I add other vegetables or garlic to the crock pot with the tomatoes?
Thinly sliced garlic can be added for flavor, but avoid adding other vegetables as they contain more moisture and may not dry evenly alongside the tomatoes. If including garlic, monitor closely to prevent burning or bitterness. - What if my slow cooker doesn’t have a vented lid?
If your crock pot lid does not have a vent, prop it open slightly with a wooden spoon or chopstick to allow steam to escape. This is essential for the drying process—without it, condensation can make the tomatoes soggy instead of dry. - How can I use my homemade sun dried tomatoes in recipes that call for jarred or oil-packed sun dried tomatoes?
If your recipe calls for oil-packed sun dried tomatoes, you can soak your homemade dried tomatoes in warm olive oil for 20–30 minutes to rehydrate and infuse flavor. If using in salads or pasta, a quick soak in warm water or broth can also help soften them to the desired texture.
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