Dried tomatoes are a great way to enjoy this seasonal produce year round! Perfect for storing in your pantry or using in backpacking meals.
Ingredients
1lbtomatoessee note 1
Instructions
Start with clean hands, equipment, and countertops.
Prep the tomatoes—slice large tomatoes into ¼" thick slices or cubes. Cherry or grape tomatoes can be halved or quartered. Remove seeds if desired.
Arrange the tomatoes on dehydrator trays, utilizing a mesh liner to prevent smaller slices of tomatoes from falling through the holes as they shrink.
Dehydrate at 135ºF (57ºC) for 6-12 hours until the tomatoes are dry and hard—they should not bend (see note 2).
Storage Tips
Let the dried tomatoes cool completely before storing.
Short-term storage: If tomatoes will be consumed within a few weeks, store in a ziptop bag or sealed container on the counter or in a pantry.
Long-term storage: Condition by loosely packing the dried tomatoes in a transparent, airtight container. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the tomatoes to the dehydrator (unless there are signs of mold—then, throw out the whole batch). Shake occasionally to keep the pieces from sticking together.
After conditioning, store in an airtight container in a cool, dark place for up to a year. Vacuum sealing will help extend the shelf life and quality of the tomatoes.
Notes
Note 1: Use can use as many tomatoes as will fit in your dehydrator.Note 2: Total time will depend on your machine, total dehydrator load, humidity in the air, air temperature. 6-12 hours is a range and you should rely primarily on the feel and texture of the tomatoes to determine doneness.Tomatoes should be dry and hard in texture when properly dried. To test, remove a piece and let it completely cool. It should not bend. If it has any signs of remaining moisture, put the batch back into the dehydrator or oven to dry longer.