Preserve Summer: How To Dehydrate Cherry Tomatoes

How To Dehydrate Cherry Tomatoes unlocks a secret world of concentrated flavor, transforming your vibrant summer harvest into a pantry staple you’ll cherish all year long. Imagine the sweet, tangy essence of a fresh cherry tomato, amplified tenfold, with a wonderfully chewy texture perfect for pasta, salads, or just elevated snacking. This ancient art of preserving tomatoes through drying harks back to Mediterranean traditions, where sun-drenched harvests were meticulously prepared to last through leaner months, ensuring a taste of summer even when the vines were barren.

I find that mastering the process of How To Dehydrate Cherry Tomatoes is incredibly rewarding. It’s not just about the incredible taste, but also the sustainable aspect of reducing food waste and having these intensely flavorful gems on hand. The concentrated umami hit these little wonders provide is simply unparalleled, elevating everything from simple sauces to gourmet appetizers with their robust, sun-kissed essence.

Many adore dehydrated cherry tomatoes for their versatility, their surprising burst of flavor, and the sheer convenience of having them readily available. If you’re looking to preserve your bounty, or simply want to experience an explosion of flavor and add a touch of gourmet elegance to your everyday meals, then you’ve come to the right place. This comprehensive guide will walk you through every step of How To Dehydrate Cherry Tomatoes efficiently and deliciously, ensuring you capture that peak-season taste for months to come.

Ingredients:

• Fresh Cherry Tomatoes: I recommend starting with at least 2-3 pounds. This might seem like a lot, but they shrink considerably during the drying process, and trust me, you’ll want plenty once you taste how amazing they are!
• Sea Salt (optional): A light sprinkle can enhance their flavor, but it’s not strictly necessary. I sometimes add a pinch if I plan to use them in savory dishes.
• Dried Herbs (optional): For an extra layer of flavor, consider a light sprinkle of dried oregano, basil, or a mix of Italian herbs before drying. This infuses them with wonderful aromas.

Preparing Your Cherry Tomatoes for Dehydration

Okay, let’s get our little tomato gems ready for their transformation! This initial preparation is crucial for ensuring even drying and the best possible outcome for your “How To Dehydrate Cherry Tomatoes” project.

1. Washing and Inspecting:

   First things first, we need to give our beautiful cherry tomatoes a good wash. I like to place them in a colander and rinse them thoroughly under cool running water, gently rubbing them with my hands to remove any dirt or residue. After rinsing, spread them out on a clean kitchen towel or paper towels and let them air dry completely. It’s really important that they are as dry as possible on the outside before you start slicing, as any excess surface moisture will only prolong the drying time.

   While they’re drying, take a moment to inspect each tomato. Look for any that are bruised, overly soft, or show signs of mold. We want only the freshest and most perfect tomatoes for dehydration, as any imperfections can lead to spoilage or an undesirable final product. Discard any compromised tomatoes.

2. Slicing for Even Drying:

   This is perhaps the most critical step in preparing your tomatoes. The goal is to create pieces that are uniform in size and thickness so that they all dry at roughly the same rate. This prevents some pieces from becoming over-dried and brittle while others are still moist and prone to spoilage.

   • For Cherry Tomatoes: I usually find that cutting them in half lengthwise is the best approach. This exposes a good amount of the inner flesh to the air, allowing moisture to escape efficiently. For larger cherry tomatoes, or if you want smaller, more concentrated pieces, you could even quarter them. Just remember: the smaller the pieces, the faster they will dry.
   • Consistency is Key: Whatever method you choose, strive for consistency. If you have some tiny cherry tomatoes and some larger ones, try to adjust your cuts so that the resulting pieces are similar in size. For instance, a very small cherry tomato might just need to be halved, while a larger grape tomato might benefit from being quartered.
   • Cutting Technique: Use a sharp knife for clean cuts. Place the tomatoes cut-side up on your drying trays or baking sheets. This allows the internal moisture to evaporate more easily.

3. Optional Seasoning:

   Now, if you like, you can add a little seasoning to your tomato halves. This is entirely optional but can really enhance the flavor of the dried tomatoes, especially if you plan to use them in savory dishes.

   • Salt: A very light sprinkle of fine sea salt over the cut side of each tomato half. Be conservative; you can always add more salt later when you cook with them. The salt can also help to draw out some moisture, potentially speeding up the drying process slightly.
   • Herbs: If you’re feeling fancy, a tiny pinch of dried oregano, basil, or a mixed Italian herb blend can add a wonderful aromatic quality. Again, a little goes a long way.

   Once your tomatoes are sliced and optionally seasoned, you’re ready to move on to the actual dehydration process!

Dehydration Method 1: Using a Food Dehydrator

Using a food dehydrator is my preferred method for “How To Dehydrate Cherry Tomatoes” because it offers a controlled environment, consistent results, and is generally more energy-efficient for long drying times compared to an oven. Let’s get started!

1. Loading Your Dehydrator Trays:

   Carefully arrange your prepared cherry tomato halves on the dehydrator trays. It’s absolutely crucial to place them in a single layer, ensuring that no pieces are overlapping or touching each other. This allows for optimal air circulation around each tomato, which is vital for even and efficient drying. Place them cut-side up so that the moisture can escape readily.

   Don’t overcrowd the trays. While it might be tempting to squeeze as many as possible onto each tray to finish faster, doing so will impede airflow and actually extend the overall drying time, potentially leading to unevenly dried tomatoes. If you have a lot of tomatoes, work in batches or use all available trays.

2. Setting the Temperature and Time:

   Most dehydrators have adjustable temperature settings. For tomatoes, I generally recommend setting the temperature between 125°F and 135°F (52°C to 57°C). This temperature range is ideal for safely removing moisture without “cooking” the tomatoes, which would result in a different texture and flavor profile than true dehydration. If your dehydrator only has high/medium/low settings, choose the “medium” or “fruit/vegetable” setting.

   As for time, this is where patience comes in! The drying time for cherry tomatoes can vary significantly depending on several factors:

   • Tomato Size and Water Content: Smaller, less watery tomatoes will dry faster.
   • Humidity: If your ambient air is very humid, the drying process will take longer.
   • Dehydrator Model: Different dehydrators have varying efficiencies and airflow designs.
   • Desired Dryness: How dry do you want them? Some prefer them still slightly pliable, while others want them cracker-dry.

   Generally, you can expect the process to take anywhere from 8 to 12 hours, but it’s not uncommon for it to extend to 18 hours or even more. I always recommend checking them periodically, especially after the first 6-8 hours.

3. Monitoring and Rotating:

   Even with excellent dehydrators, I find it beneficial to periodically rotate the trays. This helps compensate for any minor temperature variations within the dehydrator unit. Every few hours, I’ll rearrange the trays – moving the bottom trays to the top and vice versa, and sometimes even rotating the trays themselves 180 degrees. This isn’t strictly necessary for all dehydrators, but it’s a good habit to ensure even drying for all your tomatoes.

4. Checking for Doneness:

   Knowing when your dehydrated cherry tomatoes are truly ready is essential for proper storage and to prevent spoilage. Here’s how I check:

   • Texture Test: Carefully remove a few tomato pieces from the dehydrator (let them cool for a minute or two, as they feel softer when warm). They should feel leathery and pliable, not brittle, unless you are aiming for extremely dry. When you bend them, they should not feel soft or squishy, and no moisture should be apparent.
   • Moisture Test: There should be absolutely no visible moisture, either on the surface or when you gently press or squeeze a piece. If you tear one open, the inside should look uniformly dry, without any darker, moist spots.
   • Crispness (Optional): If you prefer them very dry, almost cracker-like, they should snap when bent rather than just bend. This level of dryness is excellent for grinding into tomato powder later.

   If you’re in doubt, it’s always better to dry them for a bit longer than to risk having pieces that aren’t fully dehydrated, as residual moisture can lead to mold and spoilage during storage. Once they feel perfectly dry to your liking, turn off the dehydrator.

Dehydration Method 2: Using Your Oven

No dehydrator? No problem! You can absolutely achieve wonderfully dehydrated cherry tomatoes using your oven. It requires a bit more vigilance and time, but it’s a perfectly viable method for your “How To Dehydrate Cherry Tomatoes” adventure.

1. Preheating Your Oven and Preparing Baking Sheets:

   The key to oven drying is to use the absolute lowest temperature your oven can manage. Most ovens can go down to around 170°F (77°C), but if yours goes even lower, like 150°F (65°C), that’s even better. The goal is to dry the tomatoes, not cook them. Preheat your oven to its lowest setting.

   While the oven is preheating, line several large baking sheets with parchment paper. Do not use foil directly, as the tomatoes can stick. Parchment paper prevents sticking and makes cleanup much easier. You’ll likely need multiple sheets, as we want to give each tomato ample space.

2. Arranging the Tomatoes:

   Just like with a dehydrator, arrange your prepared cherry tomato halves (cut-side up!) in a single layer on the parchment-lined baking sheets. Make sure there’s enough space between each piece to allow for good airflow. Overcrowding will significantly increase drying time and can lead to uneven drying. If you have a lot of tomatoes, you might need to work in batches, or simply use more baking sheets.

3. Temperature, Time, and Ventilation – The Oven Drying Trifecta:

   This is where oven drying differs most significantly from using a dedicated dehydrator.

   • Low Temperature: As mentioned, keep your oven at its absolute lowest setting. We want gentle, slow drying.
   • Extended Time: Oven drying typically takes much longer than dehydrator drying. Expect anywhere from 6 to 12 hours, and potentially up to 24 hours or more, depending on your oven, the tomatoes, and your desired dryness. This is truly a low-and-slow process.
   • Crucial Ventilation: The most important aspect of oven drying is allowing moisture to escape. Ovens are designed to retain heat and moisture, which is the opposite of what we want for dehydration. To counteract this, you must prop the oven door open a few inches. I usually use the handle of a wooden spoon or a heat-safe silicone spatula placed firmly in the oven door to keep it ajar. This allows humid air to escape and fresh, drier air to circulate, which is absolutely critical for the drying process. Without ventilation, you’ll essentially be steaming your tomatoes, not dehydrating them.

4. Monitoring, Rotating, and Flipping:

   Oven drying requires more active monitoring. Every 2-3 hours (or more frequently towards the end of the process), you’ll need to:

   • Rotate Trays: Move trays from the top rack to the bottom and vice versa, and rotate the trays themselves 180 degrees. Ovens often have hot spots, so this helps ensure even drying.
   • Flip Tomatoes: Gently flip each tomato piece. This exposes both sides to the circulating air and prevents them from sticking to the parchment paper, ensuring a more uniformly dried product.

5. Checking for Doneness (Oven Method):

   The same tests apply here as with the dehydrator method. Once your tomatoes have cooled down (they will be softer when warm), they should feel:

   • Leathery and Pliable: Not stiff, but bendable without any sign of moisture.
   • No Soft Spots: When pressed or squeezed, there should be no softness or wetness.
   • Evenly Dry: Tear a piece open to check that the inside is consistently dry and doesn’t have any darker, moist patches.

   Again, if in doubt, continue drying for another hour or two. Under-dried tomatoes will mold, and all your hard work will be wasted!

Post-Dehydration Steps: Conditioning and Storage

You’ve successfully learned “How To Dehydrate Cherry Tomatoes”! Now, before you tuck them away, there’s one vital step to ensure they stay perfect and don’t spoil: conditioning. This is a step many skip, but it’s truly essential for long-term storage.

1. Cooling Completely:

   Once your dehydrated cherry tomatoes are removed from the dehydrator or oven, transfer them to a wire cooling rack and allow them to cool completely to room temperature. This can take anywhere from 30 minutes to a couple of hours. It’s crucial that they are fully cooled before proceeding to the next step, as residual warmth can create condensation in your storage container, which we definitely want to avoid.

2. The Importance of Conditioning:

   Even if your tomatoes feel perfectly dry right out of the dehydrator, there can sometimes be slight variations in moisture content among individual pieces. Some might be a tiny bit drier than others. Conditioning is a process where you allow these differences to equalize. It ensures that any trace amounts of residual moisture are evenly distributed throughout all the pieces. This prevents pockets of moisture that could lead to mold growth and spoilage down the line.

   How to Condition Your Dehydrated Cherry Tomatoes:

   • Place your completely cooled, dehydrated tomatoes into clean, dry, airtight glass jars (like mason jars). Don’t pack them too tightly; leave a little headspace.
   • Seal the jars and shake them gently once or twice a day for about 5-7 days.
   • During this period, observe the jars closely. Look for any signs of moisture condensation on the inside of the jar. If you see any droplets of moisture, it means your tomatoes weren’t fully dehydrated. In this case, you’ll need to put them back into the dehydrator or oven for a few more hours until they are truly dry. Then, let them cool again and restart the conditioning process.
   • Also, keep an eye out for any signs of mold. If you spot any mold, unfortunately, you’ll need to discard the entire contents of that jar to prevent the mold from spreading. This is why conditioning is so important – it acts as a final quality control check!

   After a week of conditioning with no signs of moisture or mold, your dehydrated cherry tomatoes are officially ready for long-term storage!

3. Storage Options for Longevity:

   Proper storage is key to enjoying your dehydrated tomatoes for months to come.

   • Airtight Containers: For best results, store your conditioned, dehydrated cherry tomatoes in airtight containers. Glass jars with tight-fitting lids are my top choice. You can also use good quality, heavy-duty freezer bags or vacuum-seal bags for extra protection against air and moisture.
   • Cool, Dark Place: Store the containers in a cool, dark pantry or cupboard, away from direct sunlight, heat, and humidity. Light and heat can degrade the quality and flavor of your dried produce over time.
   • Shelf Life: When stored correctly, properly dehydrated and conditioned cherry tomatoes can last anywhere from 6 months to a year, or even longer. For optimal flavor and texture, I try to use them within a year.
   • Freezing for Extended Storage: If you want to store them for a very long period (over a year), or if you live in a particularly humid climate, you can freeze your dehydrated tomatoes. Place them in freezer-safe airtight containers or vacuum-seal bags. Freezing can extend their shelf life to several years without significantly impacting their quality.

   By following these post-dehydration steps, you’ll ensure that your delicious homemade dehydrated cherry tomatoes remain safe, flavorful, and ready to use whenever inspiration strikes!

Serving Suggestions and Culinary Uses for Your Dehydrated Cherry Tomatoes

Now that you’ve mastered “How To Dehydrate Cherry Tomatoes,” it’s time for the fun part: enjoying them! These little flavor bombs are incredibly versatile and can elevate a wide variety of dishes. Here are some of my favorite ways to use them, both rehydrated and in their dried form.

1. Rehydrating Your Dehydrated Cherry Tomatoes:

   Many recipes call for rehydrated tomatoes, especially if you want them to plump up and regain some of their juiciness. It’s a very simple process:

   • Hot Water Method: Place the desired amount of dried tomatoes in a heat-proof bowl. Pour hot (but not boiling) water over them, just enough to cover. Let them soak for 15-30 minutes, or until they are tender and pliable. Drain them well before using, gently squeezing out any excess water. You can even reserve the flavorful soaking liquid to add to soups or sauces!
   • Flavorful Liquids: For an extra layer of flavor, you can rehydrate them in warm vegetable broth, red wine, or even olive oil (though oil takes much longer).

2. Directly as Snacks or Additions:

   Even without rehydrating, these dried tomatoes are fantastic:

   • Healthy Snack: Eat them straight out of the jar as a chewy, intensely flavorful snack. They’re like nature’s candy!
   • Salad Topper: Chop them finely and sprinkle over fresh green salads, grain bowls, or pasta salads for a burst of concentrated tomato flavor and texture.
   • Cheese Boards and Antipasto: They make a wonderful addition to a charcuterie or cheese board, pairing beautifully with creamy cheeses, olives, and cured meats.
   • Sandwiches and Wraps: Add a few chopped pieces to your sandwiches, wraps, or pita pockets for a savory kick.

3. In Cooking – Unleashing Their Flavor Potential:

   This is where dehydrated cherry tomatoes truly shine!

   • Pasta Dishes: Add them directly (chopped) to your pasta sauces, especially creamy ones or olive-oil-based sauces. They will rehydrate beautifully in the cooking liquid and infuse the dish with deep umami. Try them in a quick aglio e olio, a pesto pasta, or a simple marinara.
   • Homemade Pesto: Blend them into a vibrant “sun-dried tomato” pesto with fresh basil, pine nuts (or walnuts), garlic, Parmesan cheese, and olive oil. This is a game-changer!
   • Soups and Stews: Toss a handful into your simmering soups, stews, or chili. They’ll melt into the dish, adding incredible depth and a rich tomato base.
   • Eggs and Breakfast: Finely chop and add to scrambled eggs, omelets, frittatas, or quiches for a savory twist.
   • Baking Savory Goods: Incorporate them into homemade focaccia, savory muffins, scones, or bread dough. They’re especially good in olive bread or a rustic artisan loaf.
   • Infused Oils: Place some dried tomatoes, a few cloves of garlic, and a sprig of fresh rosemary (if desired) into a jar and cover with good quality olive oil. Let it infuse for at least a week in the refrigerator. This flavored oil is amazing for dipping bread, drizzling over salads, or using in cooking (be sure to keep it refrigerated and use within a few weeks to prevent botulism risk with fresh garlic).
   • Grain Dishes: Stir them into risotto, couscous, quinoa, or rice pilafs for added flavor and texture.
   • Marinades and Rubs: Finely mince or grind them into a powder to add to dry rubs for meats or to marinades for vegetables and poultry.

4. Making Tomato Powder:

   If you’ve dried your tomatoes to a very crispy, cracker-like state, you can transform them into a versatile tomato powder. Simply place the dried tomatoes in a spice grinder or a high-speed blender and process until you have a fine powder. Store this powder in an airtight jar in a cool, dark place.

   • Uses for Tomato Powder: Sprinkle it over popcorn, add to dry rubs for barbecuing, mix into homemade spice blends, stir into soups and sauces for a concentrated tomato boost, or even use it to thicken gravies. It’s an incredibly potent and convenient way to add tomato flavor!

As you can see, the possibilities are virtually endless once you have a batch of these wonderful dehydrated cherry tomatoes on hand. They are a fantastic way to preserve the bounty of summer and enjoy that vibrant tomato flavor all year long!

Conclusion:

So there you have it, folks! We’ve journeyed through the simple yet incredibly rewarding process of preserving one of nature’s sweetest little gems. If you’ve ever wondered How To Dehydrate Cherry Tomatoes, I hope this comprehensive guide has not only answered that question but also inspired you to embark on this delightful culinary adventure. Trust me, once you experience the concentrated burst of flavor these little powerhouses offer, you’ll wonder how you ever lived without them. This isn’t just about drying fruit; it’s about capturing a moment of peak freshness and extending its joy for months to come, making your pantry a treasure trove of intense, sun-kissed flavor.

Why is this recipe an absolute must-try? For starters, it’s astonishingly easy. With minimal effort and a little patience, you transform an abundance of fresh, ripe cherry tomatoes into a versatile pantry staple that punches way above its weight in terms of taste. The dehydration process isn’t just a preservation method; it’s a magical alchemy that intensifies their natural sweetness, deepens their umami, and gives them a wonderfully chewy texture, creating a complex flavor profile that elevates countless dishes from ordinary to extraordinary. Beyond the incredible taste, it’s a brilliant and sustainable way to reduce food waste, especially when your garden is overflowing, or you find a fantastic deal at the farmer’s market. You’re not just preserving food; you’re preserving peak summer flavor to enjoy all year round, a little ray of sunshine and a burst of concentrated goodness in every single bite, ready to brighten up any meal, regardless of the season outside.

Now, let’s talk about the exciting part: unleashing the full potential of these little flavor bombs! The versatility of dehydrated cherry tomatoes is truly astounding, making them your secret weapon in the kitchen. For a quick and easy appetizer that feels gourmet, toss them with some fresh mozzarella balls, vibrant basil leaves, and a delicate drizzle of balsamic glaze – instant perfection! Sprinkle them generously over salads for an unexpected pop of concentrated sweetness and a delightful chew, or stir them into your morning scrambled eggs or a fluffy omelet for a vibrant, flavorful upgrade to breakfast. They are absolutely magnificent when gently rehydrated in warm water or infused olive oil and then tossed into rich pasta sauces, creamy risottos, hearty grain bowls, or even on top of homemade pizzas, adding incredible depth and a lovely texture. Imagine a homemade pesto with these instead of fresh tomatoes – a richer, more intense, and wonderfully complex experience. You can even grind them into a savory powder to create a unique seasoning blend that can be used on roasted vegetables, grilled meats, fish, or even sprinkled over freshly popped popcorn for an irresistible snack. Don’t forget their potential in baking savory items; fold them into focaccia or artisanal bread dough for an incredible burst of flavor in every single slice. And for the simplest pleasure, honestly, just pop them straight from the jar – they’re like nature’s most delicious, savory candy!

I genuinely believe that once you try this method, you’ll be completely hooked. It’s more than just a recipe; it’s a valuable skill that empowers you to capture the very essence of summer and extend its joy far beyond the traditional growing season. So, what are you waiting for? Gather your ripest, juiciest cherry tomatoes, fire up that dehydrator (or preheat your oven!), and prepare to create something truly special and incredibly delicious. And please, please, please, once you’ve made your batch and experimented with these delicious gems, come back and share your experiences! Did you discover a new favorite way to use them? Do you have a seasoning trick that takes them to the next level of deliciousness? I absolutely love hearing about your culinary adventures and learning from your incredible creativity. Your insights, tips, and ideas inspire me and our entire cooking community. Let’s celebrate the incredible flavor, the endless possibilities, and the simple magic of these tiny, mighty, and utterly delectable dehydrated treasures together!

FAQs:

How long do dehydrated cherry tomatoes last?

When stored properly in an airtight container in a cool, dark place, your homemade dehydrated cherry tomatoes can last for 6 to 12 months, and sometimes even longer! The key to their longevity is ensuring they are completely dry before storage to prevent any mold or spoilage.

Do I need to rehydrate dried cherry tomatoes before using them?

It absolutely depends on how you plan to use them! If you’re adding them to a liquid-rich dish like a sauce, soup, or stew, they can often rehydrate directly in the simmering liquid of your dish, absorbing the flavors as they plump up. For other uses, such as tossing them into salads, using them as a topping for bruschetta, or mixing into an antipasto, you might want to rehydrate them first. Simply soak them in warm water or warm olive oil for about 20-30 minutes until they become plump and tender again. As a bonus tip, save the rehydration liquid – it’s packed with concentrated tomato flavor and can be used in sauces or broths!

What’s the best way to store dehydrated cherry tomatoes?

The best storage method is in an airtight container, such as glass jars with tight-fitting lids, or vacuum-sealed bags, which offer excellent protection against moisture and air. Always ensure the tomatoes are completely cool before storing. Keep them in a cool, dark pantry away from direct sunlight and heat, as these can degrade their quality over time. For an even more extended shelf life, especially if you’ve made a large batch, you can store them in the refrigerator or even the freezer.

Can I dehydrate other types of tomatoes using this method?

Absolutely, yes! While cherry tomatoes are often ideal due to their smaller size and higher flesh-to-seed ratio, making them quick to dry, you can certainly dehydrate other tomato varieties. Larger tomatoes like Roma or beefsteak will need to be sliced into uniform pieces (typically 1/4-inch thick) to ensure even drying, and they may require a significantly longer dehydration time. The core principles of preparation, even slicing, and monitoring for dryness remain the same regardless of the tomato type.

Can I add seasonings to the tomatoes before dehydrating?

Yes, and I highly recommend it for an extra layer of incredible flavor! A light sprinkle of sea salt, freshly cracked black pepper, dried herbs like oregano or basil, a touch of garlic powder, or even a pinch of Italian seasoning before you begin the dehydrating process can create incredibly delicious and uniquely flavored results. Just be mindful not to use too much salt or strong seasonings, as their flavors will concentrate significantly during the drying process, making them much more potent in the final product.

What if I don’t have a dehydrator? Can I use an oven?

Yes, you can definitely use your oven to dehydrate cherry tomatoes! Set your oven to its lowest possible temperature, usually around 150-200°F (65-93°C), or even lower if your oven has a “warm” setting. Place the prepared tomato halves cut-side up on parchment-lined baking sheets and, crucially, prop the oven door open slightly with a wooden spoon or heat-proof utensil. This small gap allows the moisture to escape, preventing the tomatoes from simply baking. This method will take longer than a dedicated dehydrator (several hours, sometimes up to 10-12 hours or more, depending on your oven and tomato size), but it works wonderfully for achieving perfectly dried tomatoes with a rich, concentrated flavor.

How To Dehydrate Cherry Tomatoes

Transform vibrant summer cherry tomatoes into intensely flavored, chewy pantry staples. This guide covers dehydrator and oven methods to preserve your harvest, perfect for enhancing pasta, salads, or for gourmet snacking.

Prep Time
30 Minutes

Cook Time
10 Hours

Total Time
30 Minutes

Servings
A small quantity of dehydrated tomatoes (from 2-3 lbs fresh)

Ingredients

• 2-3 pounds Fresh Cherry Tomatoes
• Pinch of Sea Salt (optional)
• Pinch of Dried Herbs (e.g., oregano, basil, Italian blend) (optional)

Instructions

1. Step 1
   Wash cherry tomatoes thoroughly under cool water. Spread on a clean towel to air dry completely. Inspect and discard any bruised or imperfect tomatoes.
2. Step 2
   Cut cherry tomatoes in half lengthwise; quarter larger ones for uniformity. Place cut-side up on dehydrator trays or parchment-lined baking sheets, ensuring no pieces overlap.
3. Step 3
   Lightly sprinkle the cut tomatoes with a pinch of sea salt and/or dried herbs (like oregano, basil, or an Italian blend) if desired for enhanced flavor.
4. Step 4
   Arrange tomatoes on dehydrator trays in a single layer. Set dehydrator to 125-135°F (52-57°C). Dry for 8-18 hours, rotating trays periodically, until tomatoes are leathery, pliable, and show no signs of internal moisture. They should not be squishy when bent.
5. Step 5
   Arrange tomatoes on parchment-lined baking sheets. Preheat oven to its absolute lowest setting (e.g., 170°F/77°C or lower). Prop oven door ajar with a heat-safe utensil to allow moisture to escape. Dry for 6-24 hours or more, rotating trays and gently flipping tomatoes every 2-3 hours. Tomatoes should be leathery, pliable, with no soft spots or visible moisture.
6. Step 6
   Once dry, transfer tomatoes to a wire rack and cool completely to room temperature (1-2 hours). Place cooled tomatoes in clean, airtight glass jars. Shake jars gently once or twice daily for 5-7 days to equalize moisture. If condensation appears, return tomatoes to dehydrator/oven until fully dry, then restart conditioning. Discard if mold develops.
7. Step 7
   Store conditioned tomatoes in airtight containers in a cool, dark pantry for 6-12 months. For extended storage (over a year), freeze them in freezer-safe bags or containers.
8. Step 8
   Enjoy as a chewy snack, chop and add to salads, pasta dishes, pesto, soups, or sandwiches. To rehydrate, soak in hot water, vegetable broth, or other flavorful liquids for 15-30 minutes until tender. You can also grind cracker-dry tomatoes into a versatile tomato powder for rubs, sauces, or seasonings.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.