Air Fryer Sun-Dried Tomatoes: A How-To Guide

Sun-dried tomatoes are a delicious treat, but what if you don't have the sun? Or the time? Enter the air fryer, which can replicate the warmth of the sun and cut the drying time in half. This method delivers the rich, concentrated flavour of sun-dried tomatoes in a fraction of the time and with less energy. It's also a great way to preserve a summer abundance of tomatoes.

How to make sun-dried tomatoes in an air fryer

Making sun-dried tomatoes in an air fryer is a great way to preserve your summer harvest. The process is simple and delivers rich, concentrated flavour in a fraction of the time compared to traditional sun-drying or oven methods. Here is a step-by-step guide on how to make sun-dried tomatoes in an air fryer:

Ingredients:

• Tomatoes (cherry, grape, or Roma tomatoes are ideal)
• Olive oil
• Italian seasoning (or a combination of basil, oregano, and garlic powder)
• Salt (optional)
• Other spices/seasonings of your choice (e.g. onion powder, garlic powder, rosemary, ground black pepper)

Instructions:

• Preheat your air fryer to a temperature between 100-160°C (240-320°F). The ideal temperature may vary depending on your air fryer model, but it should be set to a low temperature.
• Wash and dry the tomatoes.
• Cut the tomatoes in half, or into quarters if they are larger. Removing the inner part of the tomato with seeds can reduce the drying time.
• Place the tomatoes in a bowl and drizzle with olive oil. Add Italian seasoning and salt, if using. You can also add other spices or seasonings of your choice. Gently toss the tomatoes to coat them evenly.
• Arrange the seasoned tomatoes in a single layer in the air fryer basket, with the skin side down.
• Air fry the tomatoes for 45 minutes. Then, using a spatula, gently smash or crush the tomatoes and air fry for an additional 30 minutes to 1 hour, depending on your desired level of dryness. The tomatoes should be dried and chewy but still slightly pliable, not brittle.
• Remove the tomatoes from the air fryer and let them cool completely before storing.

Storing Your Sun-Dried Tomatoes:

Once your sun-dried tomatoes have cooled, you can store them in several ways:

• In olive oil: Place the tomatoes in a sterilised glass jar and cover them with olive oil. You can also add garlic slices and fresh herbs for extra flavour. Store in the refrigerator for up to 6 months.
• Without oil: Store the tomatoes in an airtight container in a cool, dark place for 6-9 months. Alternatively, store them in the refrigerator or freezer for up to 1 year.
• Vacuum sealing: Vacuum seal the tomatoes for up to 1 year at room temperature, or longer if refrigerated or frozen.

The best types of tomatoes for sun-drying

Yes, you can make sun-dried tomatoes in an air fryer! Now, onto the best types of tomatoes for sun-drying.

The best tomatoes for sun-drying are elongated, paste-type tomatoes. Plum tomatoes, Roma tomatoes, oval-shaped, and pear-shaped Italian tomatoes are all great choices. These varieties are typically meatier, with a low moisture content, and hold together well even when the flesh shrinks. They are also easy to peel and prep, which is ideal if you want to peel your tomatoes before drying.

When selecting tomatoes for sun-drying, look for those that are:

• Elongated or pear-shaped
• Smaller in size, as they tend to be sweeter, less juicy, easier to work with, and have fewer seeds
• Low in moisture content to speed up drying time and reduce the risk of spoilage
• Firm enough to be peeled, chopped, sliced, or prepped as needed
• Fleshy enough to rehydrate
• Balanced in flavour, as acidic flavours can become bitter when dried

Some specific varieties that are well-suited for sun-drying include:

• San Marzano: A classic Italian variety with a great flavour profile for sun-dried tomatoes. They are meaty and have a lower moisture content, resulting in quicker and more complete drying.
• Amish Paste: Large, versatile heirloom paste tomatoes with plenty of meat and only a few seeds.
• Roma: Reliable Italian tomatoes that are commonly used for preserving and dehydrating. They are small and only need to be halved for drying, making them a convenient choice.
• Plum Regal: A hybrid variety with improved disease resistance and a lovely Italian tomato flavour.
• Principe Borghese: Traditional Italian tomatoes used for sun-drying in their native country. They are small, dry, and have a rounded plum shape with a pointed tip.
• Napoli: Sweet, old-world Italian tomatoes that grow in an elongated pear shape. They are ideal for drying and dehydrating, as well as for fresh eating.
• Martino's Roma: Excellent choice for container-grown tomatoes, as they are small, compact, and don't require much support. They produce fleshy, dry tomatoes with few seeds.
• Yellow Pear: Sweet, mild pear-shaped tomatoes that are excellent for preserving and salsa. Their unique colour adds interest to dried tomato products and dishes.

Storing sun-dried tomatoes

When freezing sun-dried tomatoes, it is recommended to spread them on a baking sheet and place them in the freezer for about 2 hours. Once frozen, transfer the tomatoes to a freezer-safe bag or container. This way, they can be stored for at least a year.

Additionally, you can also store sun-dried tomatoes by packing them in oil and sealing them tightly in a glass jar. This method allows you to store them in the refrigerator for a more extended period, up to 3 weeks.

Using an oven to make sun-dried tomatoes

Ingredients

You will need:

• Fresh tomatoes (cherry or grape tomatoes are best, but Roma or plum tomatoes can also be used if you remove the pulp)
• Sea salt
• Olive oil (optional, but recommended for storing)
• Italian seasoning or other herbs of your choice (optional)

Method

• Preheat your oven to 225-250°F.
• Line a baking sheet with parchment paper.
• Cut the tomatoes in half lengthwise and remove the core (and pulp if using larger tomatoes).
• Place the tomatoes cut-side up on the baking sheet and sprinkle with salt.
• Bake in the oven for 2.5-3.5 hours, or until the tomatoes are dried to your desired level. You don't need to flip or rotate them, but keep an eye on them near the end to ensure they don't burn.
• Once they're done, you can serve them immediately, or store them (see below for storage options).

Storage

Sun-dried tomatoes can be stored in a few different ways:

• In the refrigerator for up to 1 week without oil, or 3-4 weeks submerged in olive oil.
• At room temperature in an airtight container for 2-3 days, or a little longer if covered in oil.
• In the freezer for up to 6 months. To freeze, arrange the dried tomatoes on a parchment-lined baking sheet and freeze until solid. Then transfer to a ziplock bag and freeze.

Sun-dried tomatoes are a great way to add flavor to dishes such as salads, soups, pasta, sandwiches, and more. They're also a tasty snack on their own!

Recipes using sun-dried tomatoes

Yes, you can make sun-dried tomatoes in an air fryer! Here are some recipes that use sun-dried tomatoes:

One-Pot Creamy Sun-Dried Tomato Pasta

This recipe is easy to make and features a delicious garlic-basil cream sauce. The sun-dried tomatoes are the star of the show, intensifying the sweet-tart tomato flavor in the pasta. You'll also use the leftover oil to sauté the chicken and veggies for extra flavor.

Ingredients:

• Boneless chicken breasts or thighs, thinly sliced into bite-sized pieces
• Fine sea salt and freshly ground black pepper
• 1 jar of sun-dried tomatoes in oil, roughly chopped (save the oil!)
• 1 small white onion, diced
• 8 ounces of baby bella mushrooms, sliced
• 6 cloves of garlic, pressed or minced
• 1/2 teaspoon of crushed red pepper flakes
• 3 1/2 to 4 cups of vegetable broth
• 8 ounces of small pasta (such as gnocchetti sardi or orzo)
• 5 ounces of fresh baby spinach
• 1/2 cup of chopped fresh basil
• Freshly grated Parmesan

Sun-Dried Tomato and Arugula Pizza

This pizza features a crispy dough that's been given plenty of time to rise so it can be stretched very thin. It's topped with peppery arugula, fresh mozzarella, and savory sun-dried tomatoes.

Smoky Beans and Greens in Tomato Broth

This soul-satisfying bowl of beans and greens is perfect for a night when you're low on time and energy. Smoked paprika adds a hint of smokiness, while the combination of tomato paste and sun-dried tomatoes delivers an aromatic broth in record time.

Chicken and Sun-Dried Tomato Meatballs

These chicken meatballs are sassied up with sun-dried tomatoes and jalapeño peppers. They're best served with pasta or crusty bread so that not a single drop of sauce goes to waste.

Sun-Dried Tomato, Sausage, and Fontina Pizza

This pizza is topped with fennel-scented Italian sausage, sliced fontina, and strips of sun-dried tomatoes. It's an irresistible supper that only needs a simple green salad on the side.

Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts

Sweet scallops, intense sun-dried tomatoes, and rich, crunchy pine nuts offer a blend of textures and flavors. Don't cook the scallops for too long, or they'll toughen.

Spring Buckwheat Noodle Salad

This vegetable-packed noodle salad features a deeply flavorful and tangy sun-dried tomato and Brazil nut pesto.

Wild Rice with Roasted Fennel and Sun-Dried Tomatoes

This wild rice dish can be made even more flavorful by roasting the fennel a few days in advance.

Fusilli with Spinach and Sun-Dried Tomato Pesto

This colorful pasta salad features a tomato pesto that packs a wallop of flavor. You can also use the pesto on grilled chicken, lamb, or vegetables, as a sandwich spread, or mixed with cream cheese on a bagel.

Grilled Endives with Sun-Dried Tomato Relish

This simple side dish from chef José Catrimán of La Granja in Ibiza, Spain, can be made with a mix of red and white endives, radicchio, or Treviso for more shapes and colors.

Turkish Ground-Lamb Pizzas

These pizzas from Semsa Denizsel's Istanbul takeout shop feature ground lamb flavored with sweet sun-dried tomatoes and a little spicy red pepper. You can also substitute ground beef or add an egg on top for a more substantial meal.

Sun-Dried Tomato Pesto

If you're looking for a slightly new take on the classic green basil pesto, try this fruitier, red, tomato pesto. Using sun-dried tomatoes ensures a rich, soft, jammy texture and a sweet flavor.

One-Pan Creamy Sun-Dried Tomato Chicken & Gnocchi

In this simple skillet supper, the gnocchi is cooked in a creamy sauce and paired with chicken thighs. The sauce is a simple mix of broth and cream, plus sun-dried tomatoes for a rich, concentrated flavor.

Creamy Sun-Dried Tomato Salmon & Orzo

This sauce is especially delicious thanks to sun-dried tomatoes, which infuse the orzo cooking water with flavor.

Cheesy Asparagus Stuffed Chicken

Boneless, skinless chicken breasts are stuffed with a springy mix of asparagus, fresh mozzarella, and sun-dried tomatoes.

Slow-Cooker Red Wine Beef Stew

This deeply satisfying stew features beef, potatoes, tomatoes, and onions. Sun-dried tomatoes and rosemary add a fun twist to this comfort food classic.

Mediterranean Chicken

This one-pot recipe spruces up chicken breasts with bright Mediterranean flavors, including sun-dried tomato oil. Serve it with your favorite sides, such as couscous, which will soak up all the sauce.

Frequently asked questions