How to Dehydrate Tomatoes

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Conventional Oven | Electric Dehydrator

Prepare Tomatoes

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.



Remove tomatoes after 30 seconds, place directly into cold water to stop the cooking process.
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.

Conventional Oven
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.

When dehydrating small pear or plum tomatoes, cut in half and place on dehydrating surface skin down.

Electric Dehydrator
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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