Making sun dried dehydrated tomatoes at home is a simple method for extending the life of fresh garden tomatoes. As the moisture slowly evaporates the flavor becomes deeper sweeter and slightly tangy creating a concentrated tomato bite that enhances countless dishes. Whether you are using Roma cherry or plum tomatoes this easy technique delivers consistent results without preservatives or additives. These tomatoes can be stored dry packed in olive oil or blended into tomato powder for versatile pantry staples.
Preheat the oven to 200 degrees Fahrenheit.
Place the food on a baking tray and drizzle it with olive oil.
Season it with kosher salt.
Dehydrate it at 200 degrees Fahrenheit for 8 to 10 hours.
Choose firm ripe tomatoes for the best texture and flavor.
Slice evenly to ensure consistent drying.
Tomatoes should be dry and leathery but still slightly pliable unless you prefer them crisp.
Store in an airtight container in a cool dark place for up to six months.
For oil packed tomatoes rehydrate briefly in warm water pat dry then refrigerate submerged in olive oil.
Use in pasta sauces grain bowls pizza omelets dips and homemade seasoning blends.
