The Best Air-Fryer “Sundried” Tomatoes 

No more buying sundried tomatoes again because you can make your homemade version that is so easy & super delicious to eat! This perfect air-fryer hack for sundried tomatoes gives you that jammy sweet burst of intense tomato flavor that pairs perfectly with any pasta, pizza, salad, curries, and so much more. 

Okkay…I’m using the word “sundried” loosely here, because as we all probably know – these tomatoes are not sundried at all.

They are made in the air-fryer which is the greatest “hack” there is around to make these tomatoes perfectly dehydrated and jammy to eat!

You’ll love this recipe because it’s:

  • Made with simple ingredients: If you’re tired of eating a lot of processed foods, then rest assured that these air-fryer sundried tomatoes are saving your body on excess calories and excess unwanted ingredients when you make this. 
  • Quick & Easy: Most recipes I’ve found making sundried tomatoes take a minimum of 2-4 hours in the oven! This recipe will have you enjoying these tomatoes in under an hour!
  • Vegan-Friendly, Dairy-Free, Gluten-Free: I know a lot of my readers are concerned about these being in certain recipes but this checks off the boxes for you!
  • Perfect for meal-planning: When planning your meals, make sure to double or triple up on the recipe. Add this to a curry dish, or a salad and you’re good to go!
Close up dark skinned woman hands holding a white bowl full of fresh garden picked tomatoes
Close up of fresh tomatoes on a roasting sheet pan, seasoned with olive oil, black pepper & salt

Ingredients & Substitutions:

  • Fresh tomatoes: I know a lot of other recipes call for grape tomatoes, but this recipe used Roma, heirlooms, cherry, and vine-ripened tomatoes. If you don’t have what I used, use whatever tomatoes you have on hand & feel free to use or use a combination of them. 
  • Olive Oil: I used a bit of olive oil to enhance flavor & allow for the seasoning to adhere.
  • Garlic Powder: Garlic powder adds amazing flavor and doesn’t risk burning in the air fryer as fresh minced garlic would.
  • Onion Powder: Same as the garlic powder – adds loads of flavor without the risk of burning like a fresh minced onion.
  • Italian seasoning: This really enhances the flavor & gives your dehydrated tomatoes that authentic feel.
  • Salt & Black Pepper: Adds saltiness, depth, and a bit of spice.
  • Cane sugar: This step is optional but I used the smallest pinch in this recipe. If your tomatoes are not as ripe, a small pinch will help enhance the flavor of your dehydrated tomatoes in the process and help them to get nicely caramelized & jammy. You can also substitute for balsamic vinegar.

How to Make…

Gather the fresh tomatoes you have on hand. Wash and dry them well.

Slice your tomatoes if they are large; slice your smaller cherry tomatoes in half. If your tomatoes have a lot of juice and seeds, squeeze some of the liquid out into a bowl.

Season your tomatoes and add your favorite dried or fresh herbs.

Air fry your tomatoes. Be sure to check on your tomatoes midway so they don’t burn.

Once dehydrated, remove from the air fryer and allow to cool before serving or storing.

Close up of oven roasted tomatoes drizzled with balsamic vinegar

Frequently Asked Questions:

Can you make sundried tomatoes in the microwave or in an oven?

Yes, you can make these dehydrated tomatoes in your oven or microwave. I have personally never tested this in the microwave but from what I have found on the internet, many people have been successful by slicing the tomatoes into wedges, placing them on a microwave-safe dish & microwaving them until they start to dehydrate. Do know that this method will release a lot of liquid and may take a while to dehydrate.

How do you rehydrate sundried tomatoes?

The easiest way to rehydrate your air-fryer dehydrated tomatoes is to soak them in hot water for 1-2 hours, drain off the soaking water & use the tomatoes in your favorite dish such as my Coconut Chickpea Curry, you can make an awesome homemade ketchup and serve them with my Crispy Air Fryer Potato Wedges!

Can you use regular tomatoes for this recipe?

You can absolutely use regular tomatoes! This recipe used a combination of tomatoes. If using regular tomatoes and not grape tomatoes, be sure to squeeze out the excess liquid and remove the seeds as this will help to lessen the amount of time needed to dehydrate your tomatoes in the air fryer. 

Why did my tomatoes come out soggy?

This may be from overcrowding your air-fryer pan or not removing the juices/seeds from your tomatoes. In order for you to get the best results, keep your tomatoes in a single layer in your air-fryer basket or in a single layer on a sheet pan or the oven, and do not overcrowd them. If you have a large number of tomatoes, batch dehydrate them in the air-fryer for best results. 

Additions & Substitutions

Add-ins: Feel free to add fresh garlic, peppercorns, all-spice berries, or red chilis.

Substitutions: You can use this recipe to dehydrate portobello mushrooms or any other vegetable you have.

Spices & Herbs: You can add other spices like fresh or dried oregano, rosemary, basil, chili flakes, or parsley.

Storage & Freezing

Storing: You can store your air-fryer tomatoes in the fridge for up to a week packed well and covered with olive oil or sealed in a ziplock bag in the fridge for up to 3 days.

Reheating/Rehydrating: You can reheat your tomatoes in your air fryer for 1-3 minutes at 375 degrees F or rehydrate them in hot water for 20-30 minutes in a heat-safe container. 

Freezing: You can freeze your air-fryer dehydrated tomatoes in a freezer bag. When reheated, the texture may change and become a bit soft, but the flavor will remain the same. 

Check out the recipe on how to make your own Air Fryer “Sundried” Tomatoes!!

Air Fryer “Sundried” Tomatoes

Christina – Wild & Whelm
This perfect air-fryer hack for sundried tomatoes gives you that jammy sweet burst of intense tomato flavor that pairs perfectly with any pasta, pizza, salad, curries, and so much more. 
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
Course Appetizer, Snack, Vegetables
Cuisine Italian
Servings 4 people


  • Air Fryer


  • 1-2 lbs of fresh tomatoes (Roma, Italian, heirloom, cherry, etc – cut into ½-inch slices or halves with excess liquid and seeds removed)
  • 2 tablespoons of olive oil
  • ½ teaspoon of sea salt
  • ½ teaspoon of black pepper
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of Italian seasoning
  • Pinch of cane sugar (optional – can also use a drizzle of balsamic vinegar)


  • Gather all the fresh tomatoes you have on hand. Wash and dry them well.
  • Slice your tomatoes into 1/4-inch slices if your tomatoes are large; slice your smaller cherry tomatoes in half. If your tomatoes have a lot of juice and seeds, squeeze some of the liquid out into a bowl. The more liquid you have, the longer your tomatoes will take to dehydrate.
  • Season your tomatoes with some olive oil, salt, pepper, seasonings, and your favorite dried or fresh herbs. Sprinkle a bit of cane sugar or drizzle some lovely balsamic vinegar for extra flavor and richness.
  • Air fry your tomatoes at 250 degrees F in the grill basket for 45-60 minutes. Be sure to check on your tomatoes midway and turn them if they are not well dehydrated.
  • Once dehydrated to your desired doneness, remove from the air fryer and allow to cool to room temperature before serving or storing.


  • Squeeze out excess juices/seeds from your tomatoes if any. This helps your tomatoes to crisp up so they don’t become soggy.
  • Do not overcrowd your air fryer basket pan! If you have a lot of tomatoes, make sure to air fry them in batches instead all at once.
  • Store your air fryer sundried tomatoes in an airtight container for 3 days or packd well in olive oil for up to a week.
Keywords air fryer, sundried tomatoes
Sundried tomatoes in white bowl with two fresh red tomatoes in the background
Cloe up of sundried tomatoes
Close up of sundried tomatoes to show showing the texture
A wooden board with sundried tomatoes, fresh garlic and rosemary leaves in a glass jar filled half with olive oil. a few scattered sundried tomatoes and garlic cloves on wooden board in foreground, slightly blurred out

Did You Make This Recipe?

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