How to Make Tomato Powder (& Sun-dried Tomatoes)

Discover how to make tomato powder and sun-dried tomatoes in the oven, dehydrator, or under the sun. These easy, space-saving tomato preserves add instant flavor to sauces, soups, and more.

Every summer that we plant a vegetable garden, I end up with more ripe tomatoes than we can possibly eat before they spoil. After making sauces and soups, I love turning the rest into either tomato paste or sun-dried tomatoes, and tomato powder.

If you want to enjoy the flavor of your garden all year long, without the hassle of canning or freezing, this is the way to go! Both methods are easy, take up very little space, and let you preserve that rich tomato flavor for months. Once dried, you can use them to flavor just about anything, from soups and sauces to scrambled eggs and homemade chips.

Ingredients

You only need one ingredient: tomatoes!

You can use any variety you have on hand, but keep in mind that some types dry faster than others:

• Roma or plum tomatoes work best because they’re meaty and have less water.
• Cherry tomatoes also work well. Just slice them in half before drying.
• Round or slicing tomatoes contain more juice, so they’ll take longer to dry.

Materials & equipment

You don’t need any fancy tools to make sun-dried tomatoes or tomato powder, but a few simple items make the process easier:

• Sharp knife or mandoline slicer – for thin, even slices.
• Baking sheets or dehydrator trays – depending on your drying method.
• Parchment paper or silicone mats – to prevent sticking.
• Blender, food processor, or coffee grinder – for grinding into powder.
• Fine mesh sieve – to sift the powder for a smooth, even texture.
• Airtight containers or jars – for long-term storage.
• (Optional) Cooling racks or mesh screens – if sun drying outdoors.

Step-by-step instructions

Prep the tomatoes

Rinse the tomatoes well and remove the stems. Pat them dry and slice them thinly and evenly (about ⅛ inch, or 3 mm, thick is ideal). Even slices help them dry more quickly and evenly.

(Tip: A mandoline slicer works great here!)

Arrange for Drying

Spread the tomato slices in a single layer on baking sheets, dehydrator trays, or drying racks. Make sure they aren’t overlapping, as airflow is key for even drying!

If using baking sheets, you can line them with parchment paper or silicone mats to prevent sticking.

Oven method

• Set your oven to the lowest temperature (usually 140–170°F / 60–75°C).
• Turn on the fan or convection setting if available.
• Bake for 5–8 hours, flipping the slices halfway through.
• They’re ready when they’re dry and leathery (for sun-dried tomatoes) or brittle (for powder).

Some people open the oven door slightly to release moisture faster, but I don’t think it’s really necessary.

Dehydrator method

Follow the instructions that come with your particular dehydrator or…

• Arrange the slices on the trays and set your dehydrator to 125–135°F (50–60°C).
• Dry for 6–10 hours, depending on slice thickness and tomato type.
• Check periodically and remove any slices that finish early.

Sun drying

If you live in a hot, dry, sunny climate, you can make true sun-dried tomatoes. Depending on the weather, full sun-drying can take 2–4 days.

• If they aren’t completely dry, finish them in the oven or dehydrator.
• Place the slices on mesh screens or racks, leaving space between them.
• Cover with a fine mesh cloth or netting to keep insects away.
• Bring them indoors each night to avoid moisture from dew.

When are they ready?

The exact drying time depends on the tomato variety, slice thickness, and drying method.

• For Sun-Dried Tomato Slices: You can stop when the tomato slices are dry, leathery, and flexible, not sticky or spongy.
• For Tomato Powder: Continue drying them until they’re completely hard and brittle. (If there’s any flexibility left, there’s still moisture that can cause mold or clumping later.)

Making the powder

Once your tomato slices are completely dry and brittle, it’s time to grind them into powder.

1. Break the slices into smaller pieces so they blend more evenly.
2. Grind the dried tomatoes using a blender, food processor, or coffee grinder until a fine powder forms.
   • A coffee grinder usually gives the smoothest texture. You may want to start with a blender or food processor, and finish it with the coffee grinder.
3. Sift the powder through a fine-mesh sieve.
   • Return any larger flakes to the grinder and repeat until all of the powder is fine and even.

You’ll be amazed by how concentrated the flavor becomes. A spoonful adds instant richness to soups, sauces, or even scrambled eggs!

Storage (dried tomato slices)

Store in an airtight container in a cool, dry place, away from humidity and sunlight. To extend their shelf life, you can refrigerate them or even freeze them.

In oil

If you prefer to keep them in olive oil, refrigerate the jar and use within a few weeks.
(Optional: Dip the slices in vinegar first to help preserve them and enhance the flavor.)

⚠️ Important: Avoid adding fresh garlic or herbs to the oil unless you’ll use them quickly — they can shorten storage time and increase the risk of spoilage.

Storage (tomato powder)

Keep your tomato powder in a sealed jar or airtight container in a cool, dark pantry or the refrigerator. If your tomatoes were fully dehydrated, it can last for a year or more without losing flavor.

To prevent clumping, add a small silica packet or a few grains of uncooked rice to the jar.

Expert tips

• If your tomato powder clumps together after storage, it likely absorbed a bit of moisture from the air. You can fix this by spreading it on a baking sheet and drying it again for 10–15 minutes at a low temperature (around 150°F / 65°C). Once cooled, store it again in a tightly sealed jar.
• For the best drying results, choose Roma or plum tomatoes. They’re meaty and dry faster.
• To save time, use a mandoline slicer for perfectly even slices.
• To make dried slices and powder, remove a batch when it’s leathery for storage. Then, continue drying the rest until it’s brittle enough for grinding.

How to use dried tomatoes

Once dried, they keep their tomato flavor beautifully and can be used in all kinds of dishes. Depending on how you plan to use them, you can leave them dry or rehydrate them by soaking in warm water for about 30 minutes.

Here are some of my favorite ways to enjoy them:

• Blend into sauces or soups for a deeper, more complex tomato flavor.
• Add to compound butter (great for steak or garlic bread).
• Slice and toss into salads, pasta, sandwiches, or wraps.
• Layer on pizzas, burgers, or focaccia for chewy, flavorful bites.
• Marinate in olive oil for topping bruschetta or antipasto platters.

If you’re feeling adventurous, chop a few sun-dried slices into your homemade bread dough or crackers for a pop of flavor.

On the blog, I used them in this recipe:

Tomato powder uses

Tomato powder makes it easy to add tomato flavor to soups, sauces, or snacks without opening a can or cooking down fresh tomatoes.

• Add it to homemade pasta or pizza dough for color and flavor.
• Add a rich tomato flavor to soups, stews, sauces, or marinades.
• Stir into ground beef or turkey for tacos, meatballs, or pasta sauce.
• Combine with cream cheese or sour cream for a simple dip or spread.
• Sprinkle it over popcorn, roasted nuts, or homemade chips.

How to make tomato sauce from tomato powder

To turn your tomato powder into a quick sauce, paste, or even soup, just mix it with water. Adjust the ratio depending on how thick you want it:

• For tomato paste or thick sauce: Mix 1 part tomato powder + 1 part water.
• For a thinner sauce or soup base: Add more water until it reaches the consistency you like.

Simmer the mixture for a few minutes over low heat to let it thicken and develop its flavor.
You can season it to taste with salt, garlic, or herbs, just as you would with fresh tomato sauce.

FAQs

Video

This post was originally published on Dec. 2, 2016. It was rewritten, adding new photos and clearer instructions in October 2025.