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How to Dehydrate Tomatoes
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Conventional Oven | Electric
Dehydrator
Prepare Tomatoes
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Wash tomatoes under cool running water.
Slice an "X" on the bottom of each tomato with a small
utility knife.
In a large saucepan bring water to a rolling boil.
Fill a large mixing bowl with ice cold water.
With a large spoon, place tomatoes in boiling water for 30 seconds
to loosen skin.
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| Remove tomatoes after 30 seconds, place directly into
cold water to stop the cooking process. |
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| Core the tomatoes by removing the stem with a paring
knife. |
| Peel away the skin, being careful not
to injure the flesh of the tomatoes. |
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| Slice tomatoes into 1/2 inch slices. Place on cooling
racks in a baking pan to allow air to circulate around the tomatoes.
Season with salt and pepper if desired. Preheat oven to 120º-150º
F. Place racks of tomatoes in oven and leave oven door slightly open
to help moisture escape. Drying will take anywhere from 10-18 hours,
depending on air circulation. Store in air tight container at 52º
F or less for 6-9 months. If you plan to use the tomatoes for cooking
purposes, store in airtight containers and place in freezer for up
to one year. |
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When dehydrating small pear or plum tomatoes, cut
in half and place on dehydrating surface skin down.
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| Slice tomatoes into 1/2 inch slices. Arrange tomatoes
on trays. Season with salt and pepper if desired. Follow directions
included with the dehydrator. Drying will take anywhere from 6-18
hours, depending on the number and thickenss of tomatoes. Store
in air tight container at 52º F or less for 6-9 months. If
you plan to use the tomatoes for cooking purposes, store in airtight
containers and place in freezer for up to one year. |
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Beginning at the top of a tomato, peel the tomato skin with a sharp
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When frozen tomatoes are thawed they do not remain solid and are
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