Dehydrated Tomatoes

Learn how to make Dehydrated Tomatoes that you can use for a healthy snack, in salads, soups, pasta, and more! You can make these easy treats with any tomato variety you like in a dehydrator or in the oven.

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Dehydrated Tomatoes make the best snack, topping, or addition to many recipes. They are easy to make, good for you, and freeze well.

You can make a large batch of these dried tomatoes using your favorite tomato variety. This recipe is also the perfect way to utilize a bountiful summer crop.

How to Make Sun-Dried Tomatoes in a Dehydrator

• Wash and dry the tomatoes. Slice each tomato into slices about ¼” thick using a mandoline or a sharp knife You want the slices to be as similar in thickness as possible so that they all dry at the same rate.
• Place each piece on the dehydrator rack until the entire level is full. Fill all of the levels with your tomato slices, making sure to leave room around each slice so that the air can circulate them. Lightly sprinkle all of the tomatoes with salt.
• Place the lid on the dehydrator and set it to 135ºF. It will take anywhere from 6-10 hours for the tomatoes to fully dehydrate.

How to Dry Tomatoes in the Oven

Place the sliced tomatoes on a baking sheet and place it in the oven at 250°F. Bake for 4-5 hours until they reach your desired texture. Allow the tomatoes to fully cool before storing.

How to Store Dehydrated Tomatoes

Once the tomatoes have cooled, place them in an air-tight container. They will last up to two weeks in the fridge or up to 6 months in the freezer.

What’s the difference Between Dehydrated Tomatoes and Sundried Tomatoes?

Dehydrated tomatoes came around much later than sundried tomatoes because of how they are made. Dehydrated tomatoes are washed and then surrounded by warm air and are much faster than making sundried tomatoes. Sundried tomatoes are washed and sliced and then usually placed in a sulfur dioxide bath. Then they are then placed on drying trays in the sun.

What to Do With Dehydrated Tomatoes

• Use in salad, pasta, sauces, omeletes, soups, or for camping/backpacking
• Place in olive oil and store in the fridge
• Rehydrate with boiling water and puree for sauces, etc.
• Sprinkle with dried spices before or after drying for additional flavor

Health Benefits of Dehydrated Tomatoes

One cup of dried tomatoes has 23% of the daily recommended Vitamin C and 16% of Vitamin A. Vitamin C and A have essential antioxidants. Dehydrated tomatoes are also high in calcium, iron, and magnesium which have many health benefits.

WHAT DEHYDRATOR I USE TO MAKE THESE DRIED TOMATOES

I have a Nesco dehydrator that I use all the time. I’ve had it for quite a few years and it has lasted a long time. I like it because it’s light and easy to clean. The only negative I can think of is that it does take up some space because it’s bulky. There are quite a few options for dehydrators out there, some are even bigger if you want to dehydrate a ton of food at once. The one shown below is a great beginner option.

Other Dehydrated Recipes to Check Out

• Dehydrated Strawberries
• How to Dehydrate Pears
• Dehydrated Oranges

How to Make Dehydrated Tomatoes

Learn How to make Dehydrated Tomatoes with this easy guide to use for a healthy addition to salads, sauces, pasta, and more!

5 from 15 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Servings: 2 cups

Calories: 11kcal

Author: EmilyFabulous

Equipment

• dehydrator

Ingredients

• 10 tomatoes (any type)
• kosher salt

Instructions

Dehydrator

• Wash and dry the tomatoes. Slice each tomato into slices about ¼" thick using a mandoline or a sharp knife You want the slices to be as similar in thickness as possible so that they all dry at the same rate.
• Place each piece on the dehydrator rack until the entire level is full. Fill all of the levels with your tomato slices, making sure to leave room around each slice so that the air can circulate them. Lightly sprinkle all of the tomatoes with salt.
• Place the lid on the dehydrator and set it to 135ºF. It will take anywhere from 6-10 hours for the tomatoes to fully dehydrate. Start checking them around 6 hours. I found that 8 hours was perfect for my slices.
• Store in a sealable container, like a canning jar, in a cool dark place.

Oven

• Wash and dry the tomatoes. Slice each tomato into slices about ¼" thick using a mandoline or a sharp knife You want the slices to be as similar in thickness as possible so that they all dry at the same rate.
• Place the sliced tomatoes on a baking sheet and place it in the oven at 250°F. Bake for 4-5 hours until they reach your desired texture. Allow the tomatoes to fully cool before storing.

Notes

• Once the tomatoes have cooled, place them in an air-tight container. They will last up to two weeks in the fridge or up to 6 months in the freezer.
• Times will vary depending on how thin the slices are, the climate, the outside and inside temperature at the time, and your dehydrator.
• Always read the manual for your dehydrator and follow all safety recommendations. 

Nutrition

Serving: 1serving | Calories: 11kcal | Carbohydrates: 2.4g | Protein: 0.5g | Fat: 0.1g | Sodium: 701mg | Potassium: 146mg | Fiber: 0.7g | Sugar: 1.6g | Calcium: 7mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

Did you Make These Dehydrated Tomatoes?

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