How to Make Dehydrated Tomatoes

Dehydrated tomatoes
Image Source / Getty Images
  • Total: 8 hrs 20 mins
  • Prep: 20 mins
  • Cook: 8 hrs
  • Yield: 4 halves (2 servings)
Nutritional Guidelines (per serving)
33 Calories
0g Fat
7g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 halves (2 servings)
Amount per serving
Calories 33
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 158mg 7%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 8%
Protein 2g
Calcium 18mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you have a dehydrator, making dehydrated tomatoes is simple. It's perfect for making sun-dried tomatoes for your next recipe. They are quite easy to make but will need some close attention at the end of the process. Plan on at least eight hours of drying time with most dehydrators.

If you don't have a food dehydrator but are curious, they are kitchen gadgets used by professional chefs and home chefs alike. Essentially, a food dehydrator is a tool that employs a constant, low temperature and a fan to dry out food. The process removes the water from the food but keeps the enzymes within the food intact. Some call the resulting product of food dehydrators "raw food." You can use a food dehydrator with fruits, vegetables, and proteins. To successfully dry food, the food dehydrator needs a constant low temperature and adequate airflow. If the temperature is too high, the food will harden too quickly, but the inside may remain moist and will be vulnerable to spoilage.

This recipe makes just four halves. You can increase the recipe as long as you have room in your dehydrator so there is good airflow around the tomato halves.

Ingredients

  • 2 plum tomatoes
  • 4 pinches salt

Steps to Make It

  1. Gather the ingredients. 

  2. Slice the plum tomatoes in half (or round tomatoes into quarters) and carefully scrape out the seeds, leaving the pulp intact.

  3. Turn halves pulp-side down and make a shallow slit about 1 inch long lengthwise into the skin.

  4. Turn back over and sprinkle lightly with salt to help the liquid drain.

  5. Arrange tomatoes pulp-side up at least 1/2-inch apart on dehydrator trays and leave 1 to 2 inches in between racks for good air circulation.

  6. Set dehydrator temperature to 135 to 140 F.

  7. You will most likely need at least 8 hours of drying time, or more if the tomatoes are especially large and plump (or if it is especially humid in your kitchen). Turn the tomatoes and rotate the racks as needed to promote even drying.

  8. Keep your eye on them during the end of the process. The tomatoes should turn deep red and be completely dry yet still a bit pliable (and not crispy). Test the doneness by touching the tomatoes with your finger. They should not feel tacky or sticky. Remove each tomato as it gets done, leaving thicker ones to finish.

  9. Store dehydrated tomatoes in a zip-top bag, squeezing out the air, in a cool, dry place for up to 2 months. If you refrigerate or freeze the bags, the shelf life will be extended to 6 to 9 months.

  10. Use these tomatoes as you would sun-dried tomatoes, as a salad or pasta topping, or simply as a snack.

Tip

  • If your dehydrator does not have a thermostat, use a dependable oven thermometer on the bottom rack so you can monitor the temperature.