Capture the incredible flavor of your summer harvest with this Garden Fresh Dehydrated Tomatoes Recipe. Dehydrating tomatoes is one of the easiest and most rewarding ways to preserve fresh garden produce while intensifying their naturally sweet, rich flavor. Whether you have an abundance of Roma, plum, cherry, or grape tomatoes, this simple preservation method transforms them into a delicious pantry staple that can be enjoyed throughout the year.
Homemade dehydrated tomatoes are perfect for adding bold tomato flavor to pasta dishes, soups, salads, pizzas, sandwiches, omelets, dips, and homemade breads. They require only fresh tomatoes and a little patience, making them an excellent way to reduce food waste while stocking your pantry with healthy, homemade ingredients.
Prep Time
15 minutes
Drying Time
4 to 12 hours
Total Time
4 hours 15 minutes to 12 hours 15 minutes
Yield
Approximately 2 cups dehydrated tomatoes
2 to 4 pounds fresh ripe tomatoes such as Roma, plum, cherry, or grape tomatoes
Optional olive oil for storing
Optional kosher salt
Optional dried oregano
Optional dried basil
Optional dried thyme
Step 1: Prepare the Tomatoes
Wash the tomatoes thoroughly under cool running water and dry them completely. Slice Roma and plum tomatoes into ¼-inch thick slices. Cut cherry and grape tomatoes in half to expose the flesh and help them dry evenly.
Step 2: Arrange the Tomatoes
Place the tomatoes in a single layer on dehydrator trays or on a parchment-lined baking sheet if using an oven. Position the cut side facing upward whenever possible and leave a small amount of space between each piece to encourage proper airflow.
Step 3: Add Optional Seasoning
For extra flavor, lightly sprinkle the tomatoes with kosher salt and dried herbs such as oregano, basil, or thyme. If you plan to use the tomatoes in a variety of recipes, leave them plain for maximum versatility.
Step 4: Dry the Tomatoes
For a dehydrator, set the temperature to 135°F and dry the tomatoes for 8 to 12 hours. Drying time will vary depending on the variety of tomatoes, their thickness, and the humidity in your home. The tomatoes are finished when they feel dry and leathery while remaining slightly pliable.
For the oven method, preheat the oven to 200°F. Place the baking sheet on the center rack and bake for 4 to 6 hours. Turn the tomatoes over once during drying to help them dry evenly. Continue baking until they reach the desired texture.
Step 5: Cool Completely
Allow the dehydrated tomatoes to cool completely before transferring them to storage containers. Cooling first helps prevent condensation, which can reduce shelf life.
Step 6: Store for Later
Store the cooled tomatoes in an airtight container, glass jar, or vacuum-sealed bag in a cool, dark pantry for up to six months. For extended storage, refrigerate or freeze them.
To make oil-packed tomatoes, briefly soak the dehydrated tomatoes in warm water until they soften slightly. Pat them completely dry before placing them in a clean jar and covering them with olive oil. Keep refrigerated and use within a few weeks.
Select firm, ripe tomatoes for the best flavor, texture, and drying results.
Cut all tomato slices to a uniform thickness so they dry consistently.
Properly dehydrated tomatoes should feel leathery and flexible with no remaining moisture. If you prefer a crisp texture, continue drying until they become brittle.
Drying times may vary depending on the tomato variety, humidity, and your dehydrator or oven.
These garden fresh dehydrated tomatoes are delicious in pasta sauces, pizzas, salads, soups, grain bowls, casseroles, omelets, homemade pesto, compound butter, dips, sandwiches, and seasoning blends.
For the best quality, always use clean utensils when removing tomatoes from storage and keep the container tightly sealed after each use.
