Dehydrated Tomatoes Recipe {Dehydrator or Oven}
My easy tutorial for dehydrating tomatoes teaches you the simple way(s) to preserve this tasty summer crop! This dried tomato recipe can be made in a food dehydrator or in the oven and will help you stock your pantry with these flavor-packed staples.
Servings: 10
Equipment
Ingredients
- tomatoes
Instructions
Prepping the Tomatoes
- Cut Roma, cherry or plum tomatoes in half.tomatoes
- For larger slicing tomatoes, cut into slices about 3/4 inch thick. Do your best to make the slices consistent in size.
Serrated/bread knives, as well as cheese knives, work best for cutting through the soft skin of tomatoes without crushing them.
Dehydrating the Tomatoes
- Lay your tomatoes on the dehydrator trays. Don't let them touch and try not to overcrowd.
- Set the dehydrator to 135˚F.
- Allow tomatoes to dehydrate for 4 hours and then check on progress. If your trays are moveable, rotate them so that the trays on the bottom are now on top.
- Dry another 4-6 hours, or until the tomatoes are dry and chewy without any moisture when you touch them.
- Store in a jar or zipper bag at room temperature for 3-4 months (dry climates) or in the fridge/freezer for up to 6 months (humid climates).
Notes
- It’s optional to remove the skins, but it’s very easy if you choose to do so. Simply place tomatoes in boiling water for 30-60 seconds, and then scoop them out with a slotted spoon and blanch in ice water. The skins will slip right off! Dry the skins alongside the tomatoes for making tomato powder.
- Place tomatoes on baking drying racks set inside baking sheets.
- Place in the oven at the lowest temperature possible (usually 140-170˚F) and prop open the door with the handle of a wooden spoon. This allows condensation to escape instead of just settling back onto the tomatoes.
- Bake for 5-8 hours.
Nutrition
Serving: 4slices | Calories: 33kcal