How to Grow Sundried Tomato
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Sundried Tomato
Solanum lycopersicum
vegetableSundried tomato refers to tomato varieties specifically grown for drying, typically paste or plum tomatoes with high sugar content and low water content. These tomatoes are harvested at peak ripeness and dried using sun, heat, or specialized dehydrators to create concentrated, sweet, chewy fruits. The variety is prized for intense flavor and long shelf life.
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Example Sundried Tomato timeline · Pittsburgh, PA (Zone 6b)
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Plant Sundried Tomato
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Sundried Tomato
Around Jun 26≈ 70 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Sundried Tomato dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Zones 5-10 are ideal; can be grown in cooler zones (3-4) with season extension
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Seedling
2-3 weeksTiny plants with 2 cotyledons and emerging true leaves; delicate and compact
Maintain consistent moisture and provide 14-16 hours of bright light. Keep soil at 70-75°F. Thin to prevent damping off.
Vegetative
3-4 weeks after transplantingStocky plants 6-12 inches tall with 3-4 sets of true leaves; rapid leaf and stem growth
Harden off seedlings gradually before transplanting. Plant out after last frost. Provide sturdy support structure. Pinch suckers on indeterminate varieties. Apply balanced fertilizer.
Flowering
2-3 weeks per trussYellow flowers appear in clusters (trusses); plants 2-3 feet tall with extensive branching
Maintain consistent watering and temperature (65-75°F ideal for pollination). Ensure 8+ hours of direct sun. Reduce nitrogen to promote fruit set. Prune lower leaves for air circulation.
Fruiting & Maturation
4-6 weeksGreen marble-sized fruits develop into full-size plum or paste tomatoes; color shifts from green to light orange to deep red
Begin reducing water slightly to concentrate sugars. Thin excess foliage to expose fruits to sunlight. Support heavy fruit clusters with stakes or trellises. Avoid overhead watering.
Harvest & Drying
4-8 weeks for sun dryingFully ripe, deep red fruits ready for picking; fruits lose water and shrink to 1/3-1/2 original size
Pick fruits at peak ripeness. Dry in sun (4-6 weeks in arid climates) or use dehydrator (150-170°F for 36-48 hours). Store dried fruits in airtight containers.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Hand-pick daily; use Bacillus thuringiensis (Bt); encourage parasitic wasps; grow dill and basil nearby
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Spray neem oil or insecticidal soap; use yellow sticky traps; improve air circulation; release parasitic wasps
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Prune lower leaves; improve air circulation; mulch to prevent spore splash; use copper fungicide; choose resistant varieties
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Avoid overhead watering; remove infected foliage; apply chlorothalonil or copper fungicide; ensure good drainage
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Spray strong water stream; apply insecticidal soap; use neem oil; introduce ladybugs or lacewings
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Ensure consistent watering; add calcium (lime or gypsum); maintain even soil moisture; mulch to regulate moisture
Uses
Intense flavor concentrate for Italian cuisine
CulinarySundried tomatoes provide concentrated umami flavor for pasta sauces, risotto, bruschetta, and antipasti. Their concentrated form delivers deep tomato taste in small quantities, making them invaluable in Mediterranean cooking. [source]
Oil-preserved condiment and ingredient
CulinaryPacked in olive oil with herbs like basil and garlic, sundried tomatoes become a versatile condiment for pizzas, sandwich spreads, salads, and grain bowls. The infused oil itself becomes a flavorful cooking medium. [source]
Long-term pantry storage
HouseholdUnlike fresh tomatoes, properly dried sundried tomatoes last 6-12 months in cool, dry storage without refrigeration, making them ideal for year-round cooking and reducing food waste. [source]
Rehydration for sauces and soups
CulinarySundried tomatoes can be rehydrated in warm water or broth to reconstitute into cooking liquid for soups, stews, sauces, and stocks, adding deep flavor while using the hydration liquid as a base. [source]
Lycopene-rich antioxidant food
MedicinalThe drying process concentrates lycopene, a powerful carotenoid antioxidant associated with cardiovascular and prostate health. Heat from drying actually increases lycopene bioavailability compared to fresh tomatoes. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Pick tomatoes at full ripeness (deep red color, slight give when squeezed). For sun drying in arid climates (low humidity <60%), leave on vine as long as possible for peak sugar content, then harvest and dry in sun on screens or wooden racks for 4-6 weeks. For humid climates or faster drying, use a dehydrator at 150-170°F for 36-48 hours until leathery. Check regularly during drying to prevent over-drying or mold. Fruits are ready when pliable but not wet; store in airtight containers with olive oil, dried herbs, or vacuum-sealed.
Fun Facts
- 🌱 Sundried tomatoes contain 2-3 times more lycopene per ounce than fresh tomatoes because water is removed, concentrating the active compounds; heat and oil further increase the bioavailability of this antioxidant.
- 🌱 Traditional Mediterranean sun-drying methods rely on specific climates (hot, dry, low humidity) — regions like Calabria, Italy and parts of California are ideal because humid climates allow mold growth, so home growers in wet areas should use dehydrators instead.
- 🌱 Plum and paste tomato varieties (like San Marzano, Amish Paste, and Roma) are preferred for sundrying because they have lower water content, higher sugar density, and fewer seeds compared to beefsteak varieties, allowing faster, more efficient drying.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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