Dehydrated Tomatoes
Simple dehydrated tomatoes, made using a dehydrator, offer a long-lasting substitute for sun-dried tomatoes.
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Instructions
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Set the dehydrator temperature to 135-140°F.
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Slice plum tomatoes in half lengthwise, or quarter round tomatoes, then scrape out seeds leaving the pulp intact.
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Turn tomatoes pulp-side down, make a 1-inch slit in the skin, then flip them over and lightly sprinkle with salt.
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Arrange tomatoes pulp-side up on dehydrator trays, ensuring 1/2-inch spacing between them and 1-2 inches between racks for air circulation.
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Dehydrate for 6-10 hours, rotating racks and turning tomatoes periodically to ensure even drying, with longer times possibly needed for larger tomatoes or high humidity.
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After 6 hours, check for doneness; tomatoes should be deep red, dry yet pliable, and not tacky. Remove finished tomatoes, allowing any thicker pieces to continue drying.