Air Fryer Sun-Dried Tomatoes

If you love sun-dried tomatoes but don’t want to wait days to dry them in the sun or hours in the oven, your air fryer can give you that delicious, chewy texture in a fraction of the time! Here’s how you can make sun-dried tomatoes in your air fryer in under 2 hours.

Making sun-dried tomatoes in an air fryer is a fantastic way to use up fresh tomatoes, especially during peak season from late spring to early fall. But don’t wait - grab a box from the store, dehydrate them, and keep them in the fridge for when inspiration strikes.

Recipes like Mini Vegan Spinach, Artichoke, and Sun-Dried Tomato Cups, Vegan Sun-Dried Tomato Pesto, and Sun-Dried Tomato Bruschetta are a delicious way to put them to use. They’re perfect for topping pasta, tossing in salads, or whipping up a batch of Vegan Whipped Tofu with Sun-Dried Tomatoes for an impressive and flavorful dip.

This quick and easy method captures their rich, tangy flavor without waiting days for traditional sun-drying or relying on a dehydrator. With just a few minutes of hands-on time, the air fryer takes care of the rest. Store them in an airtight container for up to two weeks, or extend their life by packing them in olive oil.

Why You'll Love This Recipe

• If your garden or local market is overflowing with fresh tomatoes, this recipe is the perfect way to use them up and preserve that summer flavor.
• This air fryer method completes the job in just a few hours, saving you time and hassle without heating up the house.
• Homemade means you control the ingredients, so you get fresh, preservative-free, sun-dried tomatoes every time.
• They are stored easily in an airtight container in the fridge for up to two weeks or even longer when packed in olive oil, making them a great go-to ingredient when needed.

Recipe Ingredients

There is only one thing you absolutely have to have to make homemade sun-dried tomatoes in the air fryer - tomatoes! See the recipe card for details.

• Tomatoes: My favorite options are cherry, grape, and Roma tomatoes due to their lower water content and smaller size. This allows them to dehydrate quickly. I think their natural sweetness intensifies best during the drying process the best, making them perfect for any sun-dried tomato recipe.
• Optional: Adding salt and olive oil when sun-drying tomatoes is optional. A light sprinkle of salt helps draw out moisture more quickly, which speeds up the dehydration process. Drizzling or brushing the tomatoes with a little olive oil before drying adds extra richness and flavor, though I prefer them oil-free since I store them in oil usually anyway.

Variations

• When I store them in oil, I sometimes add a clove or two of smashed garlic or use garlic-infused oil for extra flavor.
• You can also add fresh herbs or even dry herbs if storing them in oil.

How To Make Sun-Dried Tomatoes in the Air Fryer

I broke this down for you in a few steps, even though the process is super simple. See the recipe card for details on the recipe.

Step 1: Slice smaller tomatoes in half and cut them into quarters or eighths for larger varieties. This helps them dry more quickly and ensures they’re similar in size to the smaller tomatoes for even drying.

Step 2: Remove the seeds and the surrounding gel-like pulp from the larger varieties. I leave the smaller variety intact.

Step 3: Optional - Use a light sprinkle of salt.

Step 4: Place the tomato slices cut side up in a single layer in a preheated air fryer basket, ensuring space between them for proper air circulation.

Step 5: Air fry the tomatoes at 200°F or 93°C for about 75-120 minutes, checking periodically to ensure they are drying evenly and not burning. Dehydrate them till they reach your desired consistency.

Step 6: Let the tomatoes cool completely and store in an air-tight container with or without oil.

Top Tips

• I don't aim for a complete dehydration of the tomatoes. I like them to be chewy and pliable, but not wet or overly soft - looking for sun-dried Goldilocks. If you want, increase the time to dehydrate further.
• If you increase the time, they will be dry, firm, and slightly leathery. They will be a bit stiff, with little remaining moisture. The more dehydrated tomatoes have a more concentrated flavor and will last longer in storage. However, they might require rehydration in water or oil before use in some recipes. I recommend storing these in oil for the best texture.
• The smaller the tomato, the shorter the cooking time. If you're using a larger tomato like the Roma, you want to remove the insides for less moisture and faster cooking times. Is it a must? No, leave the seeds in if you don’t mind slightly longer drying times or slightly softer textured tomatoes. It ultimately depends on your preference.
• I’ve owned a few different air fryers, and the cooking times can vary quite a bit between models, so keep an eye on your tomatoes to prevent over-drying.
• Storing them in oil is not necessary. You can skip it and store your sun-dried tomatoes in an airtight container in the fridge. But if you’re feeling fancy (or want them to last longer), pop them in olive oil for an extra flavor boost. Either way, make sure they’re fully dried, or you’ll be growing a science experiment in there in no time.

Should I Fully Dehydrate My Sun-dried Tomatoes or Leave Them Slightly Chewy?

Whether you want your sun-dried tomatoes completely dehydrated depends on how you plan to use and store them.

If you prefer them chewy and pliable (like the store-bought version), follow the cooking times in this recipe. This softer texture is perfect for tossing into salads, pasta, or using as a topping.

If you’re looking for longer storage, you may want them completely dehydrated, which means they will be dry, firm, and slightly leathery. Fully dried tomatoes last longer, but they need rehydration before use in some recipes, or you can store them in olive oil for a softer texture. Add another 20-30 minutes and check for desired dryness.

Serving Suggestions

• Toss them into your favorite pasta.
• Add chopped sun-dried tomatoes to salads.
• Spread them on toasted bread with a drizzle of olive oil, garlic, and fresh basil for an easy appetizer.
• Use them as a topping on a homemade 100% biga pizza along with other veggies and vegan cheese for a delicious, savory hit.
• Layer sun-dried tomatoes in sandwiches or wraps for extra depth of flavor and texture.
• Pair them with vegan cheeses, crackers, and olives on a charcuterie board for a gourmet touch.

Storage and Reheating

• Storage With No Oil: Store sun-dried tomatoes in an airtight container in the refrigerator. They’ll last about 2-3 weeks.
• Storage with Oil - Fully submerge the dried tomatoes in extra virgin olive oil (EVOO) in an airtight container. For added flavor, crush two cloves of garlic and place them in the jar with fresh sprigs of rosemary, thyme, and a few whole peppercorns. Once the tomatoes have cooled, cover them with olive oil. Stored this way, they can last up to 3 months in the fridge—just be sure to check for signs of spoilage like mold. You can also use a flavored oil like garlic oil to enhance the taste.
• In the Freezer: For long-term storage, you can freeze sun-dried tomatoes. Spread them out on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They can last for up to 6 months in the freezer.

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