Air Fryer Sun Dried Tomatoes

Name: Air Fryer Sun Dried Tomatoes
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Ingredients: 5 Tomatoes; 1 Olive Oil; Salt ((to taste))

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Not everyone has the time and patience to dry the tomatoes out in the sun, and honestly, I’m one of those people.

That’s why I started using my air fryer to make sun-dried tomatoes at home.

Air fryer sun-dried tomatoes in a glass bowl, showing shriveled, deep red tomato slices with slightly crisp edges.

Lol. Honestly speaking, they are not sun-dried, just air-fryed.

It gives me the same rich, concentrated flavor without needing perfect weather or waiting for days. I love how simple and reliable this method is—just a few ingredients, a little prep, and the air fryer does the rest.

The tomatoes slowly lose their moisture while keeping their natural sweetness, and the olive oil and salt enhance every bite. What I end up with are tender, slightly chewy pieces packed with intense flavor.

And now, it’s time to check out how I do it.

Ingredients

Fresh whole tomatoes, a jar of salt, and a bottle of extra virgin olive oil arranged on a wooden cutting board.

Olive Oil – For coating the tomatoes

Tomatoes – I am using Extra Virgin Olive Oil Here

Salt – As Needed

How To Make The Recipe?

Start by washing the tomatoes thoroughly and drying them with a clean towel. Once they are dry, place them on a cutting board and cut them into wedges.

Tomatoes cut into wedges on a wooden board, showing juicy interiors and seeds before seasoning.

Try to keep the pieces fairly even in size so they dry at a similar rate. If the wedges are too small, they may dry out too quickly, and if they are too large, they may take much longer.

Next, place the tomato wedges into a mixing bowl. Drizzle them with olive oil and sprinkle in salt to taste. Gently toss everything together so that each tomato wedge gets properly coated. This helps the tomatoes season evenly and prevents them from drying unevenly during the long cooking process.

Tomato wedges in a bowl with salt sprinkled on top before mixing.

Tomato wedges tossed with olive oil and salt in a bowl, evenly coated and ready for air frying.

Once the tomatoes are seasoned, arrange them on the air fryer tray. Place each wedge with a small gap between the pieces so air can circulate properly around them. This spacing is important because it allows the tomatoes to dry slowly and evenly instead of steaming.

Seasoned tomato wedges arranged in a single layer inside an air fryer basket with space between pieces.

If the tray is overcrowded, the texture will not turn out as intended.

Set the air fryer to the lowest possible temperature setting. In my Philips Airfryer, that was 80°C (176°F). The goal here is not to fry the tomatoes quickly, but to dry them out very slowly over a long period. Because of that, set the timer for a very long duration—approximately 2 to 3 hours—so the tomatoes can gradually lose moisture and develop a concentrated flavor.

Partially dried tomato wedges inside the air fryer basket, visibly shriveled and reduced in size.

Check on them occasionally as they cook, since the exact drying time may vary depending on the size and juiciness of the tomatoes.

By the end, the tomatoes should look slightly shriveled and feel much less wet, while still holding their shape.

They should have a more intense tomato flavor, with the olive oil and salt enhancing their natural sweetness.

Let them cool slightly before serving or storing.

Close Up view of air fryer sun-dried tomatoes in a glass bowl, showing their wrinkled texture and concentrated color.

FAQs

Can I use any type of tomatoes?

Yes, you can use most varieties, but firm tomatoes like Roma or plum tomatoes work best because they have less water content. Juicier tomatoes can still be used, but they may take longer to dry and might not hold their shape as well.

Why do I need to leave space between the tomato pieces?

Spacing is important because it allows hot air to circulate evenly around each piece. If the tomatoes are too close together, they may steam instead of dry, which affects both texture and flavor.

Can I add other seasonings?

Absolutely! While the basic recipe uses just olive oil and salt, you can experiment with herbs like oregano, thyme, or basil, or even add a pinch of garlic powder or chili flakes for extra flavor.

How do I know when the tomatoes are done?

The tomatoes are ready when they look slightly shriveled, reduced in size, and no longer watery. They should still be soft but not mushy. The flavor will be more concentrated and slightly sweet.

What if my air fryer doesn’t go as low as 80°C (176°F)?

If your air fryer has a higher minimum temperature, use the lowest available setting and keep a closer eye on the tomatoes. You may need to reduce the cooking time slightly to prevent over-drying or burning.