Best private label sun-dried tomatoes manufacturers
Shortlist private label sun-dried tomatoes suppliers on Wonnda. Consider whether your product will be offered as dry-packed halves, flakes, or powder, or if you prefer oil-marinated options in jars. Sourcing variables include tomato variety, residual moisture content, and the type of oil and herbs utilized for marinated products. Lead times can vary depending on drying processes and custom packaging requirements for jarred varieties.
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5+ Top private label sun-dried tomatoes manufacturers
Wonnda works with the best private label sun-dried tomatoes manufacturers. Here is a list of trusted suppliers from our network.
- Featured
Private LabelContract ManufacturingItaly-based manufacturer producing peeled and cooked chestnuts, pitted olives, sun-dried tomatoes, available to brands sourcing sun-dried tomatoes.
- Country
- Italy
- MOQ
- Lead time
- Featured
Private LabelContract ManufacturingTurkey-based manufacturer producing capers, caperberries, jalapeños, available to brands sourcing sun-dried tomatoes.
- Country
- Turkey
- MOQ
- Lead time
- Featured
Private LabelContract ManufacturingEurope-based manufacturer producing nfc fruit juice, juice concentrates, fruit puree, available to brands sourcing sun-dried tomatoes.
- Country
- -
- MOQ
- Lead time
Private LabelContract ManufacturingSpain-based manufacturer producing fresh oranges, fresh lemons, extra virgin olive oil, available to brands sourcing sun-dried tomatoes.
- Country
- Spain
- MOQ
- Lead time
Private LabelContract ManufacturingUSA-based manufacturer producing imported cheeses, salumi and charcuterie, extra virgin olive oil, available to brands sourcing sun-dried tomatoes.
- Country
- USA
- MOQ
- Lead time
Compare MOQs and lead times
Quick side-by-side of the shortlist. Missing values shown as a dash.
| Supplier | Location | Types | MOQ | Lead time |
|---|---|---|---|---|
| Italcastagne | Italy | PL · CM | ||
| Sibas Food | Turkey | PL · CM | ||
| Ekoterra Food | - | PL · CM | ||
| Fet a Soller S.L. | Spain | PL · CM | ||
| Musco Food | USA | PL · CM |
Buyer criteria
- Dry-pack versus oil-pack capability
Confirm the manufacturer runs the exact format you want at scale. A dry-pack packer may subcontract oil filling, which adds a partner and a margin. For oil packs, verify they control acidification and have a validated process, because food-safety responsibility on garlic-in-oil products sits squarely on the packing recipe.
- Cultivar and provenance verification
Ask which tomato variety and which region the dried halves come from, and request documentation if you sell an Italian or sun-dried provenance story. Plum and roma cultivars dry best. A vague answer of just Mediterranean tomatoes usually means a blended, lowest-cost crop that will not support a premium origin claim.
- Packing oil specification
The oil is a major cost and quality lever. Extra virgin olive oil, refined olive, sunflower or a blend each change price, taste and shelf life. Pin down the exact oil grade and origin in the spec, since substitution to a cheaper oil after first order is a common and hard-to-spot cost-down on this product.
- Moisture and pH control
Request the target end moisture for dry product and the validated pH for oil packs. Consistent moisture controls texture and shelf life, and verified low pH is the safety barrier on oil-marinated jars. A packer that cannot state these numbers and show records is not controlling the two parameters that matter most here.
- Seasonality and contract timing
Because drying follows the harvest, lock volume and price before the season packs out. Ask how the packer secures crop and whether they hold buffer stock between harvests. Brands that brief late in the season face higher prices and substitution to lesser grades, so align your launch calendar with the crop cycle.
Red flags
- Oil packs without acidification records
Garlic and herbs in oil are a botulism risk unless the product is acidified to a validated pH or otherwise controlled. If a packer cannot produce pH records and a documented process for oil-marinated jars, do not place the order. This is the single most serious safety failure in this category and it is invisible in the finished jar.
- Unverifiable sun-dried claim
If a supplier markets traditional sun-dried but cannot evidence open-air or genuine sun drying, you are paying a provenance premium for tunnel-dried product. Most commercial supply is oven or tunnel dried, which is fine, but selling it as sun dried without proof is a labeling exposure that falls on your brand.
- Inconsistent moisture and color
Samples that vary from pliable to brittle, or from deep red to scorched brown across the same grade, signal poor drying control. That inconsistency will show up in customer complaints and returns. Reject a packer whose grade samples are not uniform, because color and texture are the whole shelf appeal of this product.
- Vague oil substitution clause
A quote priced on extra virgin olive oil but with a contract that allows oil substitution at the packer's discretion sets you up for a quiet downgrade. Insist the packing oil grade and origin are fixed in the specification and that any change requires your approval, since the oil drives both cost and taste.
Manufacturing process
- 01
Variety selection and harvest
Plum and roma tomatoes are chosen for low water and seed content so they dry to a firm, meaty half rather than a thin papery one. The crop is harvested ripe in summer and autumn, and the harvest year sets the color, sugar and price of the batch the brand will pack.
- 02
Washing, halving and salting
Tomatoes are washed, sorted and cut, usually halved, then lightly salted on the cut face. The salt draws moisture and supports preservation during drying. Salting level is a recipe choice that affects both safety and the finished flavor, and it should match the brand's positioning and any low-sodium claim.
- 03
Drying
Halves are dried in tunnel or oven driers under controlled heat, or traditionally sun dried for premium provenance lines. Drying continues until moisture reaches a target that concentrates the flavor and gives shelf stability. Consistent end moisture is what separates a chewy, pliable half from one that is brittle or, worse, still too wet.
- 04
Sorting and grading
Dried halves are graded by size, color and integrity, removing scorched, broken or off-color pieces. Grade drives price and shelf appeal, since a jar of uniform deep-red halves reads as premium while mixed sizes and dark edges read as commodity. Foreign-material and metal checks run at this stage.
- 05
Rehydration or oil packing
For oil-packed jars the dried tomatoes are partially rehydrated, then layered with packing oil, garlic, herbs and an acidulant to control pH for safety. For dry-pack the graded halves go straight to pouches. Acidity and oil coverage are validated because under-acidified oil-packed product carries botulism risk.
- 06
Filling, sealing and pasteurization
Jars are filled to weight, topped with oil, sealed, and where required pasteurized or hot-filled to a validated process. Dry pouches are nitrogen-flushed or vacuum sealed to protect color and texture. Lot codes and best-before dates are printed for traceability across the run.
- 07
Quality control and labeling
Finished product is checked for moisture, pH on oil packs, fill weight, vacuum or seal integrity and sensory quality against the standard. Allergen and origin labeling is verified, then jars or pouches are labeled, cased and palletized with the batch documentation that travels with the shipment.
Understanding sun-dried tomatoes private-label manufacturing
Sun-dried tomatoes are ripe tomatoes dehydrated until their moisture drops far enough to concentrate sugars and acids into the chewy, intensely savory product that sells either dry in pouches or packed in oil in jars. For a private label brand the first sourcing fork is exactly that: dry-pack versus oil-marinated. Dry halves are shelf-stable, lighter to ship, and let the buyer control the oil and herb story downstream. Oil-packed jars carry a higher unit cost, need garlic, herb and acidity control for safety, and command better margins on a deli or specialty shelf. Most commercial sun-dried tomatoes are no longer literally sun-dried. The bulk of supply is tunnel or oven dried under controlled temperature, which gives consistent moisture and color and avoids the contamination and weather risk of open-air drying. A smaller premium segment still uses traditional sun drying in Southern Italy, Greece and Turkey, and brands selling that provenance pay for it and should verify it. The variety matters too: plum and roma types dry best because of their low water and seed content, so ask which cultivar the manufacturer runs. Production for the European market clusters around the Mediterranean growing belt. Italy (Puglia, Sicily, Campania), Greece, Turkey and Spain handle most drying and oil packing, with the raw tomato crop dictating a strong seasonality. Drying runs through the summer and autumn harvest, so pricing and availability of a given crop year are set early and a brand contracting late in the season faces tighter supply and higher cost. Sourcing reality: MOQs for a custom oil-packed jar typically start around 3,000 to 6,000 units because of jar, label and recipe setup, while dry-pack pouches can start lower on a relabel of an existing grade. Lead times run 6 to 12 weeks outside peak and stretch during harvest packing. Cost is driven first by the crop year and grade of the dried tomato, then the packing oil (extra virgin olive oil versus sunflower is a large swing), the jar and lid, and the herb and garlic inclusions. Buyers are specialty grocery, deli and antipasti brands, foodservice private label, and D2C Mediterranean ranges, sold through grocery, delicatessen and online channels where provenance and oil quality decide the price point.
Frequently asked questions
Are commercial sun-dried tomatoes actually dried in the sun?+
Should I launch dry-pack pouches or oil-packed jars?+
Which packing oil is best for marinated sun-dried tomatoes?+
What MOQ and lead time should I expect?+
How long do sun-dried tomatoes keep?+
Can the manufacturer add garlic, herbs or chili to the jar?+
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