Cooking With Sun-Dried Tomatoes: Rubs, Sauces & Smoky BBQ Recipes

Sun-dried tomatoes are one of the most underrated ingredients in a pitmaster’s pantry. Concentrated, sweet-tart, and deeply savory, they pack the umami of a whole basket of tomatoes into a chewy bite — which makes them a secret weapon in rubs, sauces, and compound butters for the grill. If you have a jar in the cupboard (or a tray you dried yourself), these sun-dried tomato recipes will put them to work over live fire.

Here is why they belong at the grill, the best ways to cook with them, and a smoky sun-dried tomato BBQ sauce worth keeping on hand.

In This Guide

• Why Sun-Dried Tomatoes Belong at the Grill
• Sun-Dried Tomato Recipes for BBQ
• Smoky Sun-Dried Tomato BBQ Sauce
• How to Rehydrate Sun-Dried Tomatoes
• Make Your Own Sun-Dried Tomatoes
• Frequently Asked Questions

Why Sun-Dried Tomatoes Belong at the Grill

Drying removes the water and concentrates everything that makes a tomato taste good: sugar, acid, and glutamates. That intensity survives heat, so a spoonful of sun-dried tomato paste deepens a rub or sauce the way fresh tomato never could. They also bring a subtle chew and a color that reads as rich and smoky on the plate.

Sun-Dried Tomato Recipes for BBQ

These sun-dried tomato recipes are built for the backyard cook. Each one starts from a jar or a batch you dried yourself.

• Sun-dried tomato rub: Grind dry-packed tomatoes with smoked paprika, brown sugar, garlic, and salt into a coarse rub for pork or chicken.
• Compound butter: Mash oil-packed tomatoes with softened butter, garlic, and herbs; melt it over grilled steak or corn.
• Marinade base: Blend rehydrated tomatoes with olive oil, vinegar, and oregano for a Mediterranean chicken marinade.
• Smoky relish: Chop and toss with grilled onions and a splash of balsamic for a topping on burgers and sausages.

Smoky Sun-Dried Tomato BBQ Sauce

This sauce swaps some of the usual ketchup for sun-dried tomato paste, giving it a richer, more savory backbone.

Ingredients

• ½ cup sun-dried tomatoes (dry-packed), rehydrated
• 1 cup ketchup
• ¼ cup brown sugar
• 3 Tbsp apple cider vinegar
• 1 Tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ cup water, plus more as needed
• Salt and pepper to taste

Method

1. Blend the rehydrated tomatoes with the water until smooth.
2. Combine with the remaining ingredients in a saucepan and whisk.
3. Simmer 20 minutes over low heat, stirring, until thick and glossy. Add water to loosen if needed.
4. Taste, balance the salt and vinegar, and cool before jarring.

Makes about 2 cups. It keeps up to two weeks refrigerated. For the classic tomato version, see our homemade BBQ sauce guide.

How to Rehydrate Sun-Dried Tomatoes

Dry-packed sun-dried tomatoes need a soak before they blend smoothly. Cover them with hot water (or warm stock for more flavor) and let them sit for 20 to 30 minutes until pliable. Drain, reserving the soaking liquid to thin sauces. Oil-packed tomatoes are ready to use straight from the jar — save that flavorful oil for dressings and marinades.

Make Your Own Sun-Dried Tomatoes

A dehydrator or low oven turns a summer glut into jars of concentrated flavor for pennies. Current Homesteading has the full walkthrough on dehydrating tomatoes, including how to store them dry or oil-packed. Dry your own in late summer and you will have the base for every recipe above through the winter.

Frequently Asked Questions

Do you have to rehydrate sun-dried tomatoes?

Dry-packed ones blend and cook best after a 20 to 30 minute soak in hot water. Oil-packed tomatoes are already soft and can be used straight from the jar.

Are sun-dried tomatoes good for BBQ sauce?

Yes. They add concentrated umami and a savory depth that fresh tomatoes cannot, making them an excellent partial swap for ketchup or tomato paste in a homemade sauce.

How long do sun-dried tomatoes last?

Dry-packed sun-dried tomatoes keep for several months in an airtight container in a cool, dark place, and longer in the refrigerator or freezer. Oil-packed jars should be refrigerated after opening.

Can I use the oil from oil-packed sun-dried tomatoes?

Absolutely. It is infused with tomato and herb flavor and makes an excellent base for salad dressings, marinades, and brushing onto vegetables before grilling.

More BBQ Guides from PopularBBQ

• Homemade BBQ Sauce: How to Make It From Scratch
• Kansas City-Style BBQ Sauce
• Homemade Ketchup From Garden Tomatoes
• Smoked Salsa Playbook