Dehydrating Tomatoes Recipe

Transform an abundance of fresh, juicy tomatoes into intensely flavorful sun-dried gems! This recipe captures the essence of summer, turning a simple harvest bounty into a pantry staple that will last for months. Perfect for adding depth and richness to pasta sauces, soups, stews, or enjoyed as a snack on their own. Learn how to easily dehydrate tomatoes, preserving the taste of summer all year long.

Prep Time 60 mins
Cook Time 1830 mins
Calories 193.7 kcal
Protein 18g
Rating 5.0 (4 Reviews)
Dehydrating Tomatoes 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dehydrating Tomatoes

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How to Make Dehydrating Tomatoes

  1. Wash and thoroughly dry approximately 5 lbs of ripe paste tomatoes.
  2. Halve or quarter the tomatoes, depending on their size. Larger tomatoes should be quartered for even drying.
  3. Optional: Sprinkle generously with sea salt and your favorite herbs (e.g., oregano, basil, thyme).
  4. Arrange the tomato halves/quarters in a single layer on dehydrator trays or on a baking sheet lined with parchment paper. Ensure they don't overlap.
  5. If using a dehydrator, follow the manufacturer’s instructions, setting the temperature between 135-145°F (57-63°C).
  6. If using an oven, set it to the lowest temperature possible (around 170°F/77°C) with the oven door slightly ajar to allow moisture to escape. This process will take significantly longer.
  7. Dehydrate the tomatoes for 18-24 hours, or until they are leathery and completely dried. Drying time will depend on your method and the humidity level. The tomatoes are ready when they're pliable but not sticky.
  8. Store the dried tomatoes in airtight containers in a cool, dark, and dry place. They should keep for several months.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

113g

Fat

2g

Carbs

14g