Sun-dried tomatoes are a pantry staple in many Mediterranean-style dishes, known for their intense, concentrated tomato flavor and chewy texture. But what happens when your recipe calls for them, and your pantry doesn’t deliver? Fortunately, there are many excellent substitutes for sun-dried tomatoes, some tomato-based and others more unconventional but equally effective depending on the dish. In this guide, we’ll cover the best substitutes for sun-dried tomatoes to help you find the perfect replacement for sun dried tomatoes in any dish!
What is a Sun-Dried Tomato?
A sun-dried tomato is a ripe tomato that has lost most of its water content after being dried in the sun, in a dehydrator, or in an oven. Originally a preservation method, sun-drying concentrates the tomato’s flavor, making it tangy, sweet, and intensely savory.
They can be dry-packed (usually chewier) or oil-packed (softer, with added herbs and garlic). Oil-packed versions are ready to use, while dry-packed may require soaking in warm water or oil for about 30 minutes to soften before use.
Sun-dried tomatoes are popular in Italian, Mediterranean, and Middle Eastern cooking and are often used in salads, pasta dishes, dips, sauces and pestos, mixed into grain bowls and couscous, added to pizzas and focaccias and layered in sandwiches or wraps.
Best Sun-Dried Tomato Substitutes (Tomato Based)
1. Homemade Sun-Dried Tomatoes
If you have time and fresh tomatoes on hand, making your own is the closest you’ll get to the real thing. While not the most realistic substitute, it makes sense to include it as it is the only real way to get the same result.
Here’s How to Make:
Slice Roma or cherry tomatoes in half
Sprinkle with salt and optionally herbs.
Dry in the oven at 200°F (90°C) for 6-8 hours
Store in oil or airtight container
2. Oven Roasted Tomatoes
Roast tomatoes is the second best substitute for sun-dried tomatoes. You roast them until they begin to dry out. While they’ll be more tender and moist than traditional sun-dried tomatoes, the flavor becomes rich and slightly caramelized.
Chop cherry or plum tomatoes. Roast at 250°F (120°C) for 2-3 hours until shriveled but still juicy.
This method intensifies their natural sugars and brings out a rich, sweet, and umami-packed flavor. While the result is juicier than traditional sun-dried tomatoes, the flavor is still excellent for pasta, salads, and sandwiches.
Ideal in: Pasta dishes, sandwiches, sauces
3. Tomato Puree
Tomato puree is a smooth, concentrated sauce made from cooked and strained tomatoes. While it lacks the texture of sun-dried tomatoes, it’s an excellent choice when you just need the flavor component. Use tomato puree when your recipe doesn’t rely on the chewiness of sun-dried tomatoes but needs that rich tomato essence. A small amount-just one to two tablespoons-can transform the depth of a dish.
Best uses: Sauces, soups, casseroles
Ratio: Use 1 tablespoon of tomato puree for every 2 chopped sun-dried tomatoes.
4. Fresh Tomatoes
While fresh tomatoes won’t deliver the same intense flavor, they’re still a viable option in recipes where moisture is welcome and the tomato isn’t the star ingredient.
Choose Roma or cherry tomatoes for lower moisture
Roast or sauté them briefly to intensify the flavor
Best used in: Fresh salads, pasta dishes, sandwich toppings
5. Tomato Powder
Tomato powder is an incredibly versatile and long-lasting pantry item. Made by dehydrating and grinding tomatoes into a fine powder, it packs concentrated flavor and is perfect for flavoring dry rubs, soups, and dips.
Use in: Spice blends, pasta sauces, marinades
How to use: Mix with a little water or oil to create a paste or sprinkle directly for flavor.
6. Canned Tomatoes
Canned tomatoes are a convenient pantry option. They’re more watery but can be cooked down to intensify the flavor. You can drain and roast them in the oven to remove excess liquid.
Best in: soups and stews, sauces, slow-cooked meals
7. Tomato Confit
Tomato confit involves slow-cooking tomatoes in oil with garlic and herbs. The result is rich, soft, and savory tomatoes with a flavor depth close to sun-dried tomatoes but more delicate.
Great for: Bruschetta, pasta, savory pastries
Best Non-Tomato Based Sun-Dried Tomato Substitutes
If you’re looking for something totally different-due to allergies, dietary restrictions, or just culinary curiosity-these non-tomato-based replacements can still deliver similar results in flavor, texture, or tanginess.
1. Roasted Bell Peppers
Roasted red bell peppers have a slightly sweet, smoky flavor and soft texture that works wonderfully in many recipes calling for sun-dried tomatoes.
Flavor: Milder and sweeter than sun-dried tomatoes
Best For: Pasta, sandwiches, wraps, antipasto platters, salads
How to Use: Store-bought jarred versions are convenient, but roasting your own brings more freshness and control. Slice into strips for salads or sandwiches, blend them into sauces or dips or use as a pizza topping.
2. Tamarind Paste
Tamarind paste is extremely tangy and acidic, which can mimic the bite of sun-dried tomatoes, especially in Indian, Thai, or Middle Eastern cuisine.
Flavor: Intensely tart and complex
Best For: Curries, sauces, marinades
How to Use: Use very small amounts-1/2 teaspoon at a time-mixed into your sauce or base.
Add sparingly to curries or sauces, mix with tomatoes to enhance acidity, combine with sugar or honey to balance the tartness.
3. Pecans (and Other Nuts)
While not even close in flavor, toasted pecans or walnuts can add the chewiness and richness that sun-dried tomatoes provide, especially in grain-based dishes or salads.
Use Them In:
Couscous or quinoa salads
Baked vegetable dishes
Vegan or vegetarian meatballs
You may want to pair them with a more acidic ingredient (like lemon juice or vinegar) to balance out the lack of tang.
4. Dried Cranberries (or Raisins)
For recipes that can accommodate a bit of sweetness-like couscous, salads, or Middle Eastern dishes-dried cranberries are a surprising and effective alternative.
Flavor: Tart and sweet, depending on the variety
Best For: Couscous, tabbouleh, salads with nuts or cheese
Tip: Choose unsweetened cranberries if you want to keep it more savory, or rehydrate slightly for softer texture.
They mimic the chew and tang, especially when paired with salty or herby elements.
5. Caramelized Onions
Caramelized onions are rich, sweet, and slightly tangy when cooked down properly. While the texture is softer, they bring a similar sweet-savory intensity.
Flavor: Deeply sweet and savory
Best For: Sandwiches, burgers, flatbreads, tarts
Tip: Cook low and slow with a touch of balsamic vinegar for acidity.
6. Olive Tapenade or Whole Olives
Olives bring umami, saltiness, and a Mediterranean character to dishes. While not chewy, they work in many of the same flavor profiles as sun-dried tomatoes.
Flavor: Briny, rich, umami-packed
Best For: Pasta, pizza, dips, tapenades
This makes a good sun dried tomato substitute for spreads, sauces, and antipasti.
7. Artichoke Hearts (Grilled or Marinated)
Grilled or marinated artichoke hearts offer a chewy, tender texture and briny, tangy flavor that can complement dishes where sun-dried tomatoes are typically used.
Flavor: Briny, slightly nutty and acidic
Best For: Pasta, pizza, Mediterranean bowls
Tip: Chop roughly and combine with garlic or capers to boost umami.
They lack the color but hit many of the same savory notes.
Best Sun-dried Tomato Substitutes Based on Dish
Let’s break down the best sun dried tomato substitute depending on what you’re cooking.
For Salads or Pasta Salad
Oven-roasted tomatoes
Tomato confit
Roasted bell peppers
These bring the right mix of flavor, chewiness, and visual appeal.
For Curries or Stews
Tamarind paste
Tomato puree
Canned tomatoes
These substitutes provide acidity and body to enhance deep, complex sauces.
As a Topping (Pizza, Sandwiches, Toasts)
Tomato confit
Roasted peppers
Homemade sun-dried tomatoes
These choices offer visual appeal and robust flavor without overwhelming other ingredients.
Other Applications
Tomato powder: Excellent for dry rubs, seasoning blends, or instant flavor boosts.
Fresh tomatoes: Great for lighter dishes or recipes where freshness trumps intensity.
Pecans or walnuts: Ideal in vegan dishes to replicate chewy texture.
Frequently Asked Questions
What is a sun-dried tomato?
A sun-dried tomato is a ripe tomato that has been dehydrated to remove most of its moisture, resulting in a chewy texture and concentrated sweet, tangy, umami-rich flavor. It’s commonly used in Mediterranean dishes to add depth and intensity.
Where can I find sun-dried tomatoes in stores?
Sun-dried tomatoes are usually found in the jar aisle (especially oil-packed in jars), in the dried fruit section (for dry-packed varieties), or in bulk bins and gourmet sections of health food stores.
Why are sun-dried tomatoes so expensive?
Sun-dried tomatoes are costly because it takes 8 to 10 pounds of fresh tomatoes to make just one pound of sun-dried tomatoes. The drying process is time-consuming, and oil-packed versions also include high-quality olive oil, herbs, and specialized packaging.
Can I use sun-dried tomatoes instead of fresh?
Yes, but in small amounts. Sun-dried tomatoes are much more intense and less watery than fresh tomatoes, so they should be used sparingly and rehydrated when needed. They’re great for adding bold flavor, but not as a direct one-to-one substitute.
What is sun-dried tomato paste?
Sun-dried tomato paste is a concentrated blend of sun-dried tomatoes, olive oil, garlic, and sometimes herbs. It’s rich, savory, and used in sauces, marinades, dips, or as a spread for bread and sandwiches.
How do I make sun-dried tomatoes at home?
Slice Roma or cherry tomatoes in half, sprinkle with salt, and bake at 200°F (90°C) for 6-8 hours until shriveled and leathery. You can store them in olive oil or in an airtight container once fully cooled.
How to make sun-dried tomatoes quickly?
To speed things up, roast halved cherry tomatoes at 275°F (135°C) for about 2-3 hours. They’ll be soft, caramelized, and flavorful-great as a quick alternative to traditional sun-dried tomatoes.
What’s a good substitute for sun-dried tomatoes in pasta?
Oven-roasted tomatoes, tomato confit, or roasted red peppers are all great options for pasta dishes. You can also use tomato paste or a small amount of chopped olives for added depth and flavor.
What’s a substitute for sun-dried tomatoes in oil?
Homemade roasted tomatoes stored in olive oil, marinated artichokes, roasted red peppers, or tomato confit all make excellent replacements for oil-packed sun-dried tomatoes in recipes like pasta, dips, or antipasti.
What’s a substitute for sun-dried tomatoes in salads or grain bowls?
Try dried cranberries, toasted pecans, roasted red peppers, marinated artichokes or chopped olives. They offer similar chewiness, sweetness, or tang depending on your flavor goal.
Can I use tomato powder instead of sun-dried tomatoes?
Yes, tomato powder is great for adding flavor but won’t replicate texture. Mix it with water or oil to create a paste or sprinkle it into sauces, soups, and marinades for a concentrated tomato taste.
