Any type of tomatoes can technically be turned into sun-dried tomatoes, but some varieties turn out significantly better. Small paste tomatoes (aka plum or Roma) are the best options, but there's a big variance within that group. In a pinch, grape and cherry tomatoes can work, but I wouldn't grow them for the sole purpose of drying.
If you're looking for the short answer, some tomato varieties have very specific traits that make better sun-dried tomatoes:
- Principe Borgehese
- Martino's Roma
- Juliet Hybrid
If you want to know why these are the best, along with other options, keep on reading. This article explains why each one of these varieties makes good sun-dried tomatoes, along with other types that work well (and ones that don't). This isn't a generic article to get clicks, rather it's based on published research as well as my own experience of growing tomatoes for almost two decades.
I want to quickly mention that when I talk about sun-dried tomatoes, I'm essentially referring to dehydrated tomatoes. They can be dried in the sun, but most home gardeners (myself included) dry them in the oven or in a dehydrator.
Ideal characteristics
What makes a good sun-dried tomato? It mostly comes down to flavor, size, and moisture, and how that's affected by dehydrating.
Flavor & dehydration
A ripe, in-season tomato has amazing flavor. It's sweet, acidic, and slightly savory (umami). However, that flavor changes once it's heated - whether that's simmering in a pasta sauce or drying in an oven.
Dehydrating helps concentrate some flavors, but degrades others. Here are 3 ways that heat impacts the flavor of sun-dried tomatoes, which will explain why some varieties are better than others.
- Concentrating flavor: Dehydrating tomatoes concentrates the sugar and acids (although some acids do degrade under heat, the majority of acid in tomatoes is citric acid, which holds up well under low heat).
- Use low heat: Heat degrades some of the more nuanced tomato flavors, which is worse at higher heat
- Cooking time: the longer tomatoes are exposed to heat, the more flavor they lose (even at low temperatures)
Knowing these things, the best sun-dried tomato varieties will start with higher levels of sugar and acid, and they'll have low moisture levels so they can dry faster. Paste (Roma type) tomatoes and grape tomatoes tend to be the best options, which we'll get into shortly.
*Based on several published research papers, like Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Yusefe et al., 2017) and Impact of drying techniques, seasonal variation and organic growing on flavor compound profiles in two Italian tomato varieties (Paolo et al., 2019)
Low moisture
Tomatoes vary from juicy to fairly dry. Juicy tomatoes, like most beefsteak and many cherry & grape varieties are delicious on sandwiches, in salads, and for fresh eating. Drier tomatoes, which include paste tomatoes (like Romas) and some cherry & grape varieties, make excellent sauces and are much better suited for dehydrating.
Dry tomatoes are best for making sun-dried tomatoes for two reasons. First, the less juicy they are, the less time they have to spend drying out. Drier tomatoes also tend to have more flesh, so you get a meatier tomato after drying than you would with a juicy one, once all of the water evaporates.
Small size
Smaller tomatoes work better for drying because they can be dried whole or simply cut in half. Cutting tomatoes into slices doesn't work well - they stick to the pan as they dry and don't have enough structure to hold their shape.
That's why cherry and grape-sized tomatoes work best. If you have to choose between a juicy cherry tomato and a large, dry Roma, pick the juicy cherry tomato. I've found they turn out much better and don't take forever to dry.
Small seed cavity
A small seed cavity means there's less liquid and more flesh. Tomatoes with less water dehydrate faster, which retains more of their flavor. Tomatoes with more flesh are also meatier after drying, which have a better texture. You don't need to obsess over finding the smallest seed cavity - instead, just avoid tomatoes with giant, juicy seed cavities.
Some sun-dried tomato recipes instruct you to squeeze out the juicy center with the seeds. I strongly disagree with that advice, because that gel-like center and seeds actually contain a good amount of flavor.
The gel center is full of tomato flavor, having a higher concentration of some characteristics than the flesh itself. While a good portion of that is water, it leaves behind some of that tasty flavor even after it's been dehydrated.
Tomato seeds are high in umami (savory) flavor. They can contain 10x more glutamic acid (an umami compound) than the tomato flesh. The only reason to remove the seeds is for texture, which I personally don't think are bad in sun dried tomatoes. Some people claim the seeds are bitter, but this has been debunked and research analyzing the chemical makeup of seeds does not show bitter qualities. (The skins, however, can be very slightly bitter).
Peel thickness
There appears to be no definitive answer whether a thin- or thick-skinned tomato is better for drying. Some argue that thinner skin helps the tomato dry faster, and shorter drying times are associated with better flavor retention.
On the other hand, some argue that thicker skin creates more structure, producing a better mouthfeel. Additionally, the skin contains higher concentrations of some specific flavors, including umami. So one could argue that a thicker-skinned sun-dried tomato might end up more flavorful.
In the end, I haven't found any scientific research comparing the thickness of skin for sun-dried tomatoes. Some food companies prefer thick-skinned tomatoes for processing (into canned tomatoes, for example), because thicker skins are easier to peel. However, that's all I've found related to the peel's thickness.
The best varieties
Not all tomatoes are created equally. Some are high in acid, others are high in sugar, while some are balanced. Each type of tomato also has different levels of flavor compounds, which can also vary dramatically based on growing conditions.
The amount of each flavor trait in a tomato will affect the flavor after drying. Some of those flavors concentrate and remain after drying (like sugar and most of the acid), while other flavors are partially cooked off (like many of the delicate flavor nuances).
This means that a dried tomato won't necessarily be a stronger or more bland version of its fresh self. It really depends on how the flavor compounds change, break down, and remain after being exposed to heat. So I suggest trying different types of tomatoes and see what you like best - but remember, there can be a lot of variation within the same tomato plant in one season, as well as from year-to-year.
I've grown a lot of tomatoes and set up a head-to-head test one year to compare varieties for making sun-dried tomatoes. First I researched the most recommended varieties and grew those, along with a few others, to put them all to the test.
I found that 3 varieties stood out above the rest, so let's start with those first.
| Trait | Principe Borghese | Martino's Roma | Juliet (Hybrid) |
|---|---|---|---|
| Heirloom | Yes | Yes | No |
| Growth | Determinate | Determinate | Indeterminate |
| Hang on vine | Yes | No | Yes |
| Day to Maturity | 75 | 75 | 60 |
| Flavor | Excellent | Very good | Very good |
| Size | 1-2 ounces | 3 ounces | 1-2 ounces |
| Estimated yield | 120 tomatoes | 100 tomatoes | 150 tomatoes |
#1 Principe Borghese
Routinely named as the best tomato for sun-drying, Principe Borghese is an Italian heirloom that really is one of the best varieties to grow. After growing it myself for several years, I have to agree!
Principe Borghese have the perfect combination of traits from both paste and cherry tomatoes, that make it uniquely prized for drying.
They have the meatiness and low moisture of paste tomatoes, with the small size and big flavor of cherry tomatoes. They typically weigh just 1-2 ounces and are the size of most grape or cherry tomatoes - and are sometimes even classified as cherry tomatoes.
In comparison, most other paste tomatoes are significantly bigger - San Marzanos are 5-8 ounces, and Amish Paste tomatoes are 8-12 ounces.
Principe Borghese plants also generally classified as determinate, meaning the tomatoes ripen mostly at the same time. However, some sites list them a semi-determinate because they keep vining in some climates (like Pacific Northwest) and continue to produce later into the season. In my hot & humid Midwest summers, they are fairly determinate. They also produce large yields, with a single plant making around 8 cups of sun-dried tomatoes, according to Fedco Seeds staffer Emoly Skrobis (in Maine). However, The Diggers Club (in Australia) reports smaller yields, at 11 pounds per plant (which would be about 120 tomatoes).
Furthermore they are crack resistant and hang onto the stem even when ripe. So you can wait until all (or most) of the tomatoes ripen and make a giant batch of sun-dried tomatoes. In fact, one method of drying these tomatoes is to restrict water toward the end of ripening, then dig up the plant and hang it upside down to allow the tomatoes to dry whole. Since they hang onto the vines, even when ripe, it's the perfect tomato for the job!
They also retain their color and flavor better than other paste tomatoes, likely because they aren't exposed to heat as long. (As a refresher, longer and higher heat degrades more flavor). They also might start out with a higher concentration of various flavor compounds, but I couldn't find any variety-specific research to confirm. Whatever it is, I can personally confirm they do taste better than other varieties once dried.
If I haven't already sung enough praise for this variety, I have one more reason for you to grow them. They have excellent fresh flavor and texture so you don't feel limited to one specific use. For example, other paste tomatoes can be pretty bland or mealy when eaten fresh, and are best saved for sauces, roasting, or drying.
#2 Martino's Roma
This is another small type of paste tomato, an heirloom originating from Italy. They weigh around 3 ounces with meaty flesh and low moisture levels. The flavor and texture is pretty good both raw and dried - better than larger paste tomatoes but not as good as Principe Borghese.
These factors all contribute to making Martino's Romas into pretty top-notch sun-dried tomatoes. The plants produce heavy yields and are determinate, with the tomatoes usually ripening in a 2-week window. A single plant can produce 20-30 pounds of tomatoes, according to Stark Bro's. At 3 ounces each, that's over 100 tomatoes per plant.
Unlike the Principe Borghese tomatoes, these ones fall off the vine when ripe. Even when ripe they are dense and are usually undamaged after falling, for what that's worth.
#3 Juliet Hybrid
Juliet tomatoes are an All-America Selections winner, with great flavor and very resistant to diseases and cracking. These grape tomatoes weight 1-2 ounces and are sometimes categorized as paste tomatoes (or mini Romas) for their meaty texture and low moisture.
This tomato might be better for you if you don't want your tomatoes to ripen all at once. Unlike the previous two varieties, Juliet tomatoes are indeterminate - meaning they will produce all season, instead of all at once. It's also a heavy producer, often having 50-80 tomatoes on the plant at a time, according to Park Seed's trials. They also hold well on the vine for a couple of weeks after ripening.
Another reason to consider growing Juliet over (or in addition) to the other varieties is that it ripens earlier. The first of the tomatoes will mature in 60 days, compared to Principe Borghese and Martino's Roma in 75 days. That is helpful in climates with relatively cool summers like the Bay Area or Pacific Northwest, or really short summers in far Northern regions.
If you choose to grow these, whether for fresh eating or for making sun-dried tomatoes, you're not giving up flavor. They are still sweet, slightly acidic, with good tomato flavor both fresh and dried. I still thing Principe Borghese reign supreme, but Juliet is still very high quality.
Other tomatoes
Paste tomatoes
Other small paste tomatoes will probably make good sun-dried tomatoes, but I haven't tested them for flavor. Below are some options to consider, including yellow, orange, and black paste tomato options:
- Napoli: small determinate paste tomato, 3 ounces. Bred for commercial production, so it's vigorous and crack resistant, but might be lacking on flavor (based on reviews, as I have not tried it personally).
- Plum Regal: medium-small indeterminate paste tomato, with 3-4 ounce fruit.
- Roman Candle: yellow paste tomato, 5 ounces (twice the size of Martino's, Indeterminate
- Sunrise Sauce: small, orange paste tomato, 3-5 ounces. Smaller plant, but high yields. People report great flavor fresh and dried. Determinate.
- Black Plum: black paste tomato, 2-4 ounces, indeterminate. Flavor is supposed to be excellent (I haven't personally tried it).
However, larger paste tomatoes are usually not great options. Large tomatoes, like San Marzano or Amish Paste need to be cut into quarters or even eighths to dry fast enough to preserve what flavor they have. They do make excellent tomato sauce, pizza sauce, tomato paste, and soups, thanks to the high ratio of flesh to skin and seeds.
That said, if you're growing these and want to preserve them by drying, you can roast and dehydrate them with some olive oil, a bunch of herbs, maybe a little sugar. That adds in a lot of flavor and they can be easily frozen.
Grape tomatoes
In general, grape tomatoes are meatier and less juicy that cherry tomatoes, but not as much as paste tomatoes. They can make good sun-dried tomatoes, as long as they are flavorful.
That said, I've tried a couple other grape tomatoes and wasn't super impressed. I lost track of the name of a striped one I grew (sorry!), but I did evaluate Evil Olive and didn't like it (fresh or dried). Even when fully ripe it was pretty hard, with a bland flavor (both fresh and dried).
Cherry tomatoes
There are a lot of cherry tomato varieties to choose from and I've only grown a fraction of them. I haven't personally found one that makes a stand-out sun-dried tomato. Instead, I find them to be good enough, with a medium amount of flavor.
While cherry tomatoes aren't typically used to make sun-dried tomatoes, they work better than the larger paste tomatoes, in my opinion. Even though they are fairly juicy, they dry pretty quickly thanks to their small size. They also start out very sweet with a good amount of acid (usually!), so the flavor is still decent once dehydrated.
They also dehydrate to be pretty small. I know I've said you want a small size, but some cherry tomatoes can really shrivel to the size of a large pea. It's not really a problem, but worth noting depending on your intended uses.
I wouldn't grow cherry tomatoes specifically for dehydrating, but if you've been overrun, dehydrating is probably your best option. Unlike paste tomatoes, cherry tomatoes are not really good in sauces because you end up with a really high skin and seed ratio, ruining the texture (unless you run them through a food mill).
More garden guides & resources
What types of tomatoes have you tried to dehydrate? Share your experience with other readers (and maybe I'll add them to next year's tests!)
If you're looking for other vegetables to grow in your garden, check out these other guides on the best varieties and ways to grow them.
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