Smoked Sun Dried Tomatoes: Sun and Smoke in a Bottle.

There is something deeply satisfying about turning a garden surplus into something preserved, smoky, and utterly unique. These Smoked Sun Dried Tomatoes capture the best of summer and the magic of fire — and once you make a jar, you will understand why they disappear so quickly.

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Why You Need This

This is not your ordinary sun dried tomatoes recipe. We are adding another level of umami by smoking them — and the result is something that belongs on a cheese board, stirred into pasta, or given away as a gift.

After making a batch, mine usually end up on my neighbour’s doorstep. If you’re not a gardener, no problem — this recipe works just as beautifully with Roma tomatoes from the store. Smoked sun dried tomatoes make a fantastic sauce especially with sausages and olives. There is a light hint of smoky flavour with subtle notes of sweet and savoury. And once preserved in olive oil and garlic, the texture becomes something truly special.

Smoked sun dried tomatoes make a fantastic sauce especially with sausages and olives.

Propagating Tomato Seeds Indoor

By the end of winter, I usually start growing seeds indoors. Use potting soil in small containers and leave them by a south-facing window so the sun helps sprout the seeds faster. Once they have 3-5 leaves, it’s time to transplant them into a bigger area. Adding baking soda to the planting hole helps tomatoes develop a sweeter taste.

Sun Drying the Tomatoes

Pick the tomatoes when they are red, ripe, and plump. Wash them with a little soapy water and slice them as thin as possible — the thinner the slice, the faster they dry. Place them on a rack in the sun. Give the slices a few turns every few hours so they dry on both sides. Two days of full hot sun will completely dry the slices.

If birds or animals are a concern, place another drying rack on top to protect them. Once dry, we can start the smoker.

Sun Dried Tomatoes in a Dehydrator

Yes, you can dry your tomatoes in a dehydrator. Give the tomatoes a good rinse and thinly slice them — the thicker the cut, the longer it takes. Set the food dehydrator to 150°F for up to 10 hours. You will know it is done when it has a leathery texture.

Ingredients

Tomatoes

Heirloom tomatoes are ideal because of their complex flavour and variety of colours. However, Roma tomatoes work just as well and are easier to find year-round.

• Why they matter: The tomato is the star. The more flavourful and ripe your tomato, the better the end product. Thin slices are non-negotiable for even drying.

Smoker Chips

Choose hard wood that generates lots of smoke. Oak, hickory, pecan, cherry, and maple are all excellent choices. Use quality mesquite smoker chips for a bold, earthy smoke. Avoid soft woods like pine, spruce, or cedar — they produce acrid smoke that ruins the flavour.

• Why it matters: The type of wood directly determines the smoke flavour that gets absorbed into the tomatoes. Hard woods burn clean and slow.

Sea Salt

Place natural sea salt at the bottom of the pan under the tomatoes during smoking. The salt naturally imparts saltiness into the tomatoes from below, and you also end up with a batch of smoked sea salt as a bonus.

• Why it matters: The salt-and-tomato combination is a secret weapon. The tomatoes need seasoning and the salt gets infused with smoke — two results from one step.

Smoking Tomatoes

You do not need a professional smoker. A small portable charcoal grill works perfectly well. If you have a smoking device, simply follow the device instructions and skip to the preservation section below.

How to Smoke on a Portable Grill

Equipment Needed

• Hard wood pieces or smoker chips
• Small portable charcoal grill
• Tongs, fire starter, fan, non-reactive pan

Fire Setup

Set up the fire and get the wood smoking. Start small with thin pieces of wood and cardboard (no tape or prints) or egg cartons to catch the flame. Build up larger pieces gradually until you have a steady heat. Once the fire slows down and the wood is glowing without large flames — similar to when charcoal is ready for BBQ — you are ready to smoke.

Air Flow

Airflow is the fine line between success and failure. Open the vents and occasionally fan air into the bottom of the grill. If you can place your hand near the pan comfortably, you have the right heat. If you need to jerk your hand away, it is too hot. Check every 20 minutes to feed the fire or adjust airflow.

How to Preserve Sun Dried Tomatoes

Once your tomatoes are smoked and cooled, preserve them in a clean glass jar (a reused jam jar works well). At the bottom, add 2 smashed garlic cloves. Pack the tomatoes in tightly. Add a pinch of smoked sea salt on top and fill to the brim with olive oil — every tomato must be submerged. Store in a dark place for 1 month. The longer they sit, the deeper the flavour.

Sun Dried Tomatoes Uses

Sun dried tomatoes are intense in flavour, so a little goes a long way. My favourite uses: pasta with olives, shrimp, and olive oil; finely diced into salad; or tossed with chicken. They are also spectacular on a charcuterie board.

For more ideas on preserving and fermenting ingredients, check out my guide to Preserved Salty Lemons and my step-by-step Steam Preserved Vegetables with Pork.

Frequently Asked Questions

How long do smoked sun dried tomatoes last?

When properly preserved under olive oil in a sealed glass jar, smoked sun dried tomatoes last up to 3-4 weeks at room temperature in a cool dark place, or up to 3 months in the refrigerator. Always make sure the tomatoes remain fully submerged in olive oil and use a clean spoon each time you reach into the jar.

Do I need a professional smoker to make this recipe?

No. A small portable charcoal grill works perfectly well, as described in the instructions. The key is managing airflow and heat. If you have access to a dedicated smoker, even better — just follow its instructions and smoke the tomatoes for 1-2 hours at low heat.

What type of wood is best for smoking tomatoes?

Hard woods like oak, hickory, cherry, pecan, or maple all work beautifully. Mesquite adds a bold earthy flavour. Avoid soft woods (pine, cedar, spruce) which produce acrid-tasting smoke. If you want to add a citrus note, include a strip of dried orange or grapefruit peel — a technique common in Chinese smoking.

Can I use a food dehydrator instead of sun drying?

Yes. Set the dehydrator to 150°F (65°C) and dry the tomatoes for up to 10 hours. The result is the same leathery texture ideal for smoking and preserving. Thin slices dry much faster than thick ones.

What can I do with the smoked sea salt left over from the process?

It is extraordinary. Use it as a finishing salt on eggs, steak, roasted vegetables, popcorn, or anything that benefits from a smoky-salty note. Store it in a small sealed jar — it keeps indefinitely.

Smoked Sun Dried Tomatoes

Learn how to make and preserve your own bottle of unique sun dried tomatoes that is smokey and savoury. Goes well with pasta and toast. It is also easy to jazz it up by adding your desired herbs and flavouring to make it your own signature taste. Print Recipe Pin RecipePrep Time:20 hrsCook Time:1 hrKeyword: smokingAuthor: Love and Harvest

Equipment

• smoker / smoker device / small portable charcoal grill
• hard wood pieces or smoker chips

Ingredients

• 1 pound organic heirloom tomatoes

Smoking

• 2 TBSP natural sea salt no table salt, find the good salt

Preserving

• 1 cup virgin olive oil
• 1 TSP smoked sea salt
• 2 clove garlic smashed

Instructions

• Hull and wash the tomatoes. Rinse with soapy water and dry them well.
• Using a sharp knife, carefully cut the tomatoes in thin slices. Discard the seeds and place them on a cooling rack. Give them enough space where they are not touching each other. Place a baking sheet under to catch the juices.
• Place them on a table in a spot that gets the most sun and is away from insects. If animals may get to them, place another cooling rack on top. Flip and check every few hours. Depending on your climate, it may take 1-2 days for the tomatoes to fully dry.

Smoking with a small portable charcoal grill

• Assemble the grill in an area away from anything flammable and have all essential items ready: wood pieces, tongs, fire starter, fan, and a fire extinguisher if possible.
• Start your fire with small pieces of wood first, then add larger pieces. I sometimes add plain cardboard (no tape or prints) or egg cartons made from paper. Then add liquid fire starter or oil. Build up until you have a steady heat.
• Once the fire slows down and the wood is exerting heat without large flames — similar to how charcoal is ready for BBQ — you’re ready to begin smoking. Using a non-reactive pan, spread the sea salt evenly at the bottom.
• Place the sun dried tomatoes on top of the salt. Add some extra smoking wood chips to the fire and close the lid.
• Open the vents and occasionally fan air into the grill. If you can place your hand near the pan comfortably, the temperature is right. If you need to jerk your hand away, it is too hot. Check every 20 minutes.
• Smoke with the lid on for 1-2 hours. Remember to check every 20 minutes to see if you need to feed the smoke or adjust heat.
• Once ready, the sea salt will be a mixture of black and brown. The tomatoes will be slightly brown and carry a noticeable smoky aroma.
• Let it cool, and immediately jar it in a clean glass jar or mason jar.
• Add the smashed garlic and 1 tsp smoked sea salt on top. Pack the tomatoes in tightly and fill to the top with olive oil. Make sure all tomatoes are fully submerged under the oil.
• Store in a dark place away from sunlight for 1 month. The longer you wait, the more flavour develops.
• Transfer the extra smoked sea salt to a separate jar — use it as a finishing salt on any dish.

Smoking with a device

• Follow the device instructions on how to activate smoke.
• Using a non-reactive pan, place sea salt at the bottom and spread evenly. Add the sun dried tomatoes on top, then release the smoke into the compartment. Close the lid and trap the smoke inside.
• Smoke the salt and tomatoes for 1-2 hours. For more smoke flavour, simply add more time.