Air Fryer Sun-Dried Tomatoes: A Quick, Easy Treat

Sun-dried tomatoes are a delicious treat, but what if you don't have the sun? Or the time? Enter the air fryer. With its powerful fan and intense heat, an air fryer can replicate the warmth of the sun and create soft, semi-dried tomatoes in a fraction of the time. This method is perfect for preserving a summer glut of tomatoes or simply enjoying the rich, concentrated flavour of sun-dried tomatoes all year round. So, can you make sun-dried tomatoes in an air fryer? The answer is a resounding yes!

How to make sun-dried tomatoes in an air fryer

Sun-dried tomatoes are a delicious treat, but they can be hard to find in some places. Luckily, you can make your own at home using an air fryer! This method is quicker than using an oven and gives your tomatoes a roasted flavour that adds a special touch to your dishes. Here is a step-by-step guide to making sun-dried tomatoes in an air fryer.

Ingredients:

• Tomatoes (cherry, grape, or plum tomatoes are recommended)
• Olive oil
• Salt
• Italian seasoning (optional)
• Other spices of your choice (optional)

Method:

• Preheat your air fryer to 115-120°C (240-250°F).
• Cut your chosen tomatoes in half. For larger tomatoes, you may need to cut them into quarters.
• Place the tomatoes in a bowl and drizzle with olive oil. Add a pinch of salt and any desired spices, such as Italian seasoning, onion powder, garlic powder, rosemary, or ground black pepper. Stir or toss the tomatoes until they are evenly coated.
• Place the seasoned tomatoes into the air fryer basket, skin-side down. Make sure they are in a single layer and not overlapping.
• Air fry for 30 minutes to 1 hour, depending on the size of your tomatoes. For larger tomatoes, you may need to cook for up to 2 hours.
• After the initial cooking time, remove the tomatoes from the air fryer and gently smash or crush them. Then, return them to the air fryer for an additional 30 minutes to 1 hour.
• Once the tomatoes are dry and chewy, remove them from the air fryer and let them cool.

Storing Your Sun-Dried Tomatoes:

You can store your homemade sun-dried tomatoes in a few different ways:

• In olive oil: Place the cooled tomatoes in a sterilised glass jar and cover them with olive oil. You can add garlic slices and fresh herbs for extra flavour. Store in the fridge for up to 6 months.
• Without oil: Store the tomatoes in an airtight container in a cool, dark place for 6-9 months. You can also 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.

Now you know how to make your own sun-dried tomatoes in an air fryer! Enjoy your delicious creation as a healthy snack or add them to your favourite recipes.

The best types of tomatoes for sun-drying

While there is no hard-and-fast rule about which tomatoes to use for sun-drying, there are a few varieties that are particularly good for the process. The best types of tomatoes for sun-drying are those that are meaty, with less water content, and a lot of bold flavours.

The Principe Borghese variety is often cited as the best option for sun-drying. This is a plum-sized tomato with a lot of flesh, a bold taste, and the right size for drying. Romas are also a good choice, as they are meaty and will dry well, although they may not have as much flavour as the Principe Borghese.

If you are looking for smaller tomatoes, the cherry tomato is a good option, as is the Principe Borghese's smaller relative, the Principe Borghese variety. These are about double the size of cherry tomatoes, so they don't shrink too much during the drying process, but are still small enough to dry easily.

For larger tomatoes, beefsteak varieties are an option, but they are very juicy and can be difficult to dry. If you are using larger tomatoes, it is recommended to slice them thickly and then cut the slices in half, as this will help them dry out more effectively.

When choosing tomatoes for sun-drying, it is also important to consider the ripeness of the fruit. Fully ripe tomatoes will have the best flavour when dried. It is also important to pay attention to the weather and harvest your tomatoes before the first frost, as this will affect the taste and texture of the fruit.

Storing sun-dried tomatoes

If you want to store your sun-dried tomatoes in the freezer, first place them on a baking sheet and leave them to freeze for about 2 hours. Then, transfer the frozen tomatoes to a suitable bag or container and store them in the freezer for up to a year.

Another option for storing sun-dried tomatoes is to vacuum seal them. This method allows for storage at room temperature for up to a year, or longer if refrigerated or frozen.

Additionally, you can store sun-dried tomatoes in olive oil. Place the cooled tomatoes in a sterilised glass jar, cover them with olive oil, and store them in the refrigerator for up to 6 months. You can also add garlic slices and fresh herbs for extra flavour.

Overall, there are several effective methods for storing sun-dried tomatoes, each with its own benefits, so you can choose the one that best suits your needs.

Using an oven to make sun-dried tomatoes

Making sun-dried tomatoes in the oven is a great way to preserve your bumper crop of tomatoes and is super easy to do. You can use a variety of tomatoes, but cherry or grape tomatoes are the best as they have the most concentrated sweet flavour and cook the fastest. If you are using larger tomatoes, such as Roma (plum) tomatoes, you will need to hollow out the pulp.

Ingredients:

• Fresh tomatoes
• Sea salt
• Olive oil
• Italian seasoning (optional)

Method:

• Preheat your oven to between 225°F and 250°F.
• Line a large baking sheet with parchment paper.
• Slice your tomatoes in half lengthwise and remove the core.
• Place the tomatoes cut-side up on the baking sheet and sprinkle with salt.
• Slow roast in the oven for 2.5 to 3.5 hours, or until they reach your desired level of dryness. 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 are done, you can serve them immediately or store them (see below).

Seasoning Ideas:

This recipe works well with just sea salt, but you can add extra herbs and seasonings for extra flavour. You can add fresh or dried herbs and seasonings during the last hour of roasting, or you can season the tomatoes with olive oil and herbs after they have finished roasting.

Storing Your Sun-Dried Tomatoes:

If you don't plan to use your sun-dried tomatoes right away, you can store them in the following ways:

• Refrigerate: Place the tomatoes in a small jar and cover them with olive oil. They will stay fresh for up to 4 days, or up to 3-4 weeks if completely submerged in oil.
• Freeze: Spread the tomatoes out on a parchment-covered baking sheet and freeze for at least 2 hours. Then transfer them to a freezer bag and freeze for up to 3 months.

Using Sun-Dried Tomatoes:

Sun-dried tomatoes are a great addition to many dishes, including:

• Salads
• Soups
• Pastas
• Pizzas
• Frittatas
• Sandwiches
• Biscuits
• Pestos

Recipes using sun-dried tomatoes

Yes, you can make sun-dried tomatoes in an air fryer! Here are some recipes using sun-dried tomatoes, including methods for making them in an air fryer.

Air Fryer Sun-Dried Tomatoes

To make sun-dried tomatoes in an air fryer, preheat your air fryer to 240°F (115°C). Halve 5 oz of red grape tomatoes and place them in a small bowl. Add a 1/4 teaspoon of olive oil and a pinch of salt, and stir until evenly combined. Transfer the tomatoes to the air fryer basket, skin-side down, and air fry for 45 minutes. Using a spatula, gently smash the tomatoes, then air fry for an additional 30 minutes. Transfer the tomatoes to a paper towel-lined plate and let them sit for an hour. You can also add some Italian seasoning to taste.

Sun-Dried Tomato Pasta

This recipe is perfect for a busy weeknight, taking only 20 minutes to make. Start by cooking 10 oz of penne pasta according to the package instructions. Drain and rinse the pasta with cold water to prevent sticking. Heat some olive oil in a large skillet, then add 4 minced garlic cloves, 1/4 teaspoon of red pepper flakes, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Sauté until fragrant, then stir in a roughly chopped 8 oz jar of sun-dried tomatoes and cook for 2 minutes. Add the cooked pasta to the skillet, then pour in 1/2 cup of the reserved pasta cooking water. Stir everything together, then sprinkle in 1/3 cup of grated Parmesan cheese and 1.5 cups of baby arugula. Garnish with chopped parsley and additional Parmesan before serving.

Chicken Florentine

This recipe combines crispy chicken thighs with a creamy, garlicky sauce, spinach, and sun-dried tomatoes. Start by cooking chicken thighs in a skillet. In a separate pan, sauté spinach and sun-dried tomatoes. Add a creamy garlic sauce to the chicken and serve.

Tortellini Pasta Salad

This pasta salad is loaded with bold Italian flavors, including salami, olives, basil, pepperoncini, and sun-dried tomatoes. The sun-dried tomatoes are used to make a dressing that covers the salad.

Marry Me Chicken

Sun-dried tomatoes are a key ingredient in this popular chicken dish, adding bold flavor to balance out the creaminess of the sauce.

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