This delicious Sun-dried Tomato & Garlic Seasoning Mix is easy to whip up and uses just 4 ingredients! Plus, you can easily make it with ingredients you grow in your own garden!
I’m spilling the secret to my signature seasoning mix: Sun-Dried Tomato & Garlic Seasoning! And, yes, it tastes as good as it sounds! It also smells like a tiny Italian restaurant in a bottle!
The best part, though? You can make it using common ingredients grown right in your own garden, making it a true “seed to supper” seasoning mix!
This blend is my personal creation and my go-to seasoning for pretty much every dish! It’s also one of my favorite products to give as a gift from our homestead! I’ve made it for several years and each year, I find myself making more and more so that I have enough for our own use and to give to others. We sprinkle it on pasta, use it to flavor soups & stews, season egg dishes and veggies… I mean, you can truly put this stuff on anything!
Oh, and did I mention that t’s extremely quick and simple to make?!
Let’s chat about the 4 simple ingredients that you need to make your own Sun-dried Tomato & Garlic Seasoning:
Flavorful homegrown sun-dried tomatoes make up the base for this seasoning. Even after they are dried, tomatoes pack a major punch of savory flavor!
You can dry any tomatoes variety; however, cherry tomatoes are the easiest and fastest to dry. The Mini Roma variety is my personal favorite for drying. They are the perfect size to slice in half and lay directly on the dehydrator tray. You can dry your tomatoes using a dehydrator (I use this one) or you can dry them in the oven on a low temp.
It’s very important that your tomatoes are extremely dry to prevent moisture build-up in the seasoning mix. I dry these tomatoes probably twice as long as the tomatoes that I use for traditional sun-dried tomatoes that I pack in oil. They shouldn’t be burned, so it’s important that you use a very low temp and dry them over a long period of time. They should be slightly crunchy after drying. I test mine by folding them in half. If they snap and break, then they are ready! If there is any moisture or give left to them, I pop them back in the dehydrator for a couple more hours.
For this seasoning mix, I use homegrown and homemade garlic powder. You can find full instructions here to make your own or you can always use store-bought in a pinch. Homemade garlic generally has a much stronger flavor than store-bought. Because of this, you might want to increase or decrease the amount of garlic powder to match the flavor that you want. This recipe is highly adaptable so feel free to make it your own!
A little bit of dried peppers add a hint of heat and spice to this seasoning mix! Again, this recipe is completely adaptable, so if you aren’t a fan of peppers, you can reduce them or leave them out all together. For this recipe, I use Serrano peppers from my garden. I dry them using a food dehydrator and then pulse them in a Bullet blender. You can also substitute other peppers (like ancho for a smokier flavor) or use store-bought red pepper flakes.
Himalayan Sea Salt:
Salt adds extra flavor to this seasoning mix! Of course, you can always reduce or omit it all together if you are avoiding sodium. I prefer to use Himalayan Sea Salt instead of table salt because I prefer its flavor. It also contains trace amounts of minerals like potassium, magnesium and calcium!
Ready to make your own? Here’s how to do it!
Sun-dried Tomato & Garlic Seasoning Mix
- 8 tablespoons powdered sun-dried tomatoes (about 1 cup of very dry sun-dried tomato slices)
- 2 tablespoon garlic powder
- 2 tablespoon powdered dried peppers or red pepper flakes
- 4 tsp Himalayan sea salt (optional)
- Use a bullet-style blender to powder dried tomatoes and other ingredients as needed.
- Once all individual ingredients have been powdered, measure the above amounts of each into the cup or bowl for a bullet-style blender or food processor.
- Pulse all ingredients until they are well combined.
- Store seasoning mix in air-tight jar or seasoning jar. Shake jar well before using to prevent the mix from becoming compacted or clumped over time.
Yields: One 1/2 pint jar of seasoning