How to dry tomatoes



How to dry tomatoes

Make the most of your summer crop by drying your tomatoes!

Summer is the peak season for tomatoes. Obviously, you can find a lot of tomatoes all year round in the supermarket. But the summer is when the quality of tomatoes pass through the roof. From your home garden to the farmers market, sun-ripened summer tomatoes are not to be missed.

But once the tomato season comes, it disappears with the onset of fall. That’s why drying tomatoes is a great idea to use all year round!

Drying tomatoes is very simple. In fact, they are one of the best ingredients for beginners. Sundried tomatoes retain their bright summer flavor and retain most of their nutrients. But, if stored properly, it can remain stable for over a year!

So, if you want to capture the magic of the summer tomato season, here’s everything you need to know to get started drying tomatoes at home!

What kind of tomatoes can be dried?

All kinds of tomatoes can be dried! This includes baby cherry tomatoes that you grow in your home garden, traditional farmers’ market tomatoes, plum tomatoes from the supermarket, and even canned tomatoes. They will all work!

While any dried tomatoes can be, we recommend choosing organic tomatoes if possible. This is because tomatoes are one of the “dirty group” fruits and vegetables most likely to contain pesticide residues.

Preparation and processing of tomatoes for dehydration

Before you begin preparing tomatoes, make sure your counters, equipment, and hands are clean and sanitized to prevent contamination that could spoil your batch in the future.

  • Whether or not you have organic tomatoes, it’s a good idea to wash them. Since the peel of tomatoes is thin and does not peel well, the best way to clean them thoroughly is to soak them in a 50/50 solution of water and vinegar for a few minutes.
  • Tomatoes should be cut into pieces to dry properly. Most cherry tomatoes can be cut in half, although larger tomatoes should be cut into quarters. Larger tomatoes should not be cut into 1-inch-thick slices.
  • [Optional] You can remove some or all of the seeds and gel from the inside of the tomato with a teaspoon. There is nothing wrong with leaving them, but if you don’t want them, it’s time to remove them.

How to dry tomatoes

Drying tomatoes is super easy, and it’s a great ingredient for beginners! Once the mango is prepared, prepare your dehydrator and follow these steps:

  • If you are using a pan with large holes, line it with parchment paper or better yet with a mesh liner cut to the size of your pan . Leave space between pieces to allow air to circulate.
  • Yes it is possible, put the skin side down (for example, cut cherry tomatoes in half). Tomatoes contain high-sugar juices that can make them stick together when dehydrated. So, if possible, lay the leather down and cut side up.
  • Dehydrate at 125°F (52°C) for about 8-14 hours until tomatoes and skins are dry.
  • Depending on your machine, you may need to rotate the trays from time to time to promote even drying.
  • Oven drying the tomatoes: Place the tomatoes on a single-layer baking sheet lined with a silicone mat (this will prevent them from sticking to each other). dry in the oven at the lowest temperature; If possible, leave the door open to allow steam to escape (be careful with children or pets!). Turn the pieces over every hour and remove them once they are completely dry.

Featured Equipment: Dryers

If you are looking for a dryer on the market, we recommend that you purchase an adjustable temperature dryer, which allows you to adjust the drying temperature to get the best results for the individual ingredients. The dryer we recommend (and use) is often the COSORI Premium. You can also check out our top dryer posts for a comparison of all the dryers we’ve used that we recommend.

How do you know when dried tomatoes are ready

Sun-dried tomatoes should be firm when they are completely dry. To test, let it cool, then try to fold a few pieces and squeeze them. If there is any noticeable moisture when pressed, it needs more writing in the dryer.

It can not be done on dried tomatoes. So if in doubt, let them run longer.

Make sure to moisturize your sun-dried tomatoes

Since tomatoes contain a lot of water, it is very good to condition them before sealing them for long-term storage.

  • Once the sun-dried tomatoes have cooled to room temperature on the tray, transfer them to a mason jar and roll the lid on.
  • Leave the jar on your counter for more than a week. Check the jar every day to see if moisture is building up inside the glass. Shake the jar to make sure the tomatoes don’t stick to the glass (or to themselves).
  • If you notice any trace of moisture, return the tomatoes to the dryer and continue drying. (Unless you see evidence of mold, in which case discard the entire batch.)
  • After a week, if there is no moisture, you can go ahead and transfer the tomatoes for long-term storage.

How to store dried tomatoes

When dried and stored properly, dried tomatoes can last for more than a year. Here are our tips for storage:

  • Don’t skip the conditioning step mentioned above.
  • Store in a clean, airtight container. For a longer shelf life, vacuum seal.
  • Use a moisture-wicking desiccant if you plan to open the container frequently or if you live in an area with high humidity.
  • Label the container with the date and any other important details
  • Place the container in a cool, dark, and dry place. The pantry interior works well.

Tips for vacuum sealing

We love storing our dried foods in vacuum-sealed Mason jars using the FoodSaver Portable Vacuum Sealer along with these jar sealing accessories. This gives us the advantage of vacuum sealing without the waste (and expense) of vacuum packaging plastic bags. Since the jars are clear, we make sure to store them in a dark place in our pantry to keep them out of direct light.

how to use

To rehydrate sun-dried tomatoes, soak them in boiling water for 10 to 15 minutes until they are soft and pliable. But it can also be incorporated naturally into many foods.

  • Use it for any recipe that calls for “sun-dried tomatoes”
  • Soups, stews, sauces, stews, or anything else that will be heated in a liquid.
  • Chop it up and use it in salads.
  • Backpacker’s Snacks – Sun-dried tomatoes are a great addition to a variety of backpacker snacks such as:
  • 1 pound or pound for weight tomatoes , see note 1


  • Start with clean hands, equipment, and work surfaces.
  • Prepare the tomatoes: Cut the large tomatoes into 1-inch-thick slices or cubes. Cherry tomatoes or grapes can be cut into halves or quarters. Remove the seeds if you wish.
  • Arrange the tomatoes on drying trays with a mesh liner to prevent smaller tomato slices from falling through the holes as they shrink.
  • Dry the tomatoes at 135°F (57°C) for 6 to 12 hours until the tomatoes are dry and hardened, and should not be bent (see Note 2).

Storage Tips

  • Allow the dried tomatoes to cool completely before storing them.
  • Short-term storage: If tomatoes are consumed within a few weeks, store them in a ziplock bag or an airtight container on the counter or in your pantry.
  • Long-term storage: Establish condition by packing dried tomatoes in clean, airtight containers. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the tomatoes to the dryer (unless there are signs of mold, then discard the entire batch). Shake from time to time to prevent the pieces from sticking together.
  • After conditioning, store it in an airtight container in a cool, dark place for up to a year. A vacuum seal will help extend the shelf life and quality of the tomatoes.
Note 1: You can use as many tomatoes as you can with the dehydrator.
Note 2: The total time will depend on your device, total dryer load, air humidity and air temperature. 6-12 hours is a range and you should rely mainly on the texture and texture of the tomatoes to determine if they are ripe or not.
Tomatoes should be dry and firm to the touch when dried properly. To test, remove a piece and let it cool completely. It should not bend. If you have any remaining signs of moisture, place the batch back in the dryer or oven to dry longer.

Calories: 18 calories | Carbohydrates: 4 g | Protein: 1 g | Core: 1 g | Sugar: two grams


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