How to Dehydrate Tomatoes

Dry Tomatoes Grown in Your Own Garden for Winter Use

Aug 7, 2007 Melissa Howard

If you relish the goodness of sun-dried tomatoes in your food but abhor the prices, try drying your own garden produce.

Supplies

• fresh tomatoes (preferably paste, roma, or other meaty tomatoes)
• a knife
• a food dehydrator (these can usually be bought at Target or Walmart and of course the internet is always a good resource)

Instructions

1. Thoroughly clean dehydrator according to manufacturer’s instructions.
2. Use a cooking spray or olive oil to lightly grease the trays (this will prevent the tomatoes from sticking to the tray).
3. Clean tomatoes in cool water. Remove stems and any blemishes.
4. Slice tomatoes between an 1/8” to a ¼” thick. (How thick you slice the tomato depends on your personal preference and the depth of your dehydrator’s trays.)
5. Arrange sliced tomatoes on the tray. Place them as close as possible to each other while not allowing the slices to touch.
6. Turn on your dehydrator. Depending on the style of your dehydrator and the amount of liquid in your produce, it will take 12-48 hours for the tomatoes to become properly dried (they should be about the texture and density of a raisin).
7. When the tomatoes are dried, turn off the dehydrator and allow them to cool on the trays.
8. Place the dehydrated tomatoes in a Ziploc bag or other suitable container to store in the freezer.

Helpful Hints and Suggestions

• Theoretically, dehydrated tomatoes could be stored in a cool, dry pantry. However, if there is too much moisture left in the tomatoes, you run the risk of mold growing on them. It is safer to store them in the freezer.
• Any type of tomato can be dehydrated. Even huge slicing tomatoes can be dehydrated. However, tomatoes with fewer seeds and less juice are more desirable. If the tomatoes you are working with are particularly juicy or seedy, remove the pulp so that you are left with just the meat of the fruit to dry.
• Dehydrating tomatoes intensifies the flavor of the tomato. As a result, small sweet cherry tomatoes are nice (although very seedy) as they created a very intense sweet tomato flavor in the product.
• The tomatoes you dehydrate at home can be used in the same recipes as those that call for sun-dried tomatoes. They can also be added to your favorite stews, soups, and red sauces to punch up the flavor.
• You can pack your dehydrated tomatoes in olive oil and use them in recipes that way.
• Some people feel that sun-dried tomatoes need to be reconstituted before use. While it is not necessary, it is easy to do.

Reconstituting in Water

1. Place the tomatoes in a heat proof bowl and cover with boiling water.
2. Let stand for thirty minutes.
3. Strain off the water and use tomatoes.

Reconstituting in Oil.

1. Place tomatoes in bowl and cover with oil
2. Let stand for twenty-four hours.
3. Strain away oil (oil can be saved for use in recipes and dressings), and use tomatoes as directed by recipe.

If your garden is going crazy and you need another way to preserve your abundance read the article Zucchini Soup.

The copyright of the article How to Dehydrate Tomatoes in Recipes is owned by Melissa Howard. Permission to republish How to Dehydrate Tomatoes in print or online must be granted by the author in writing.

tomatoes prepared for drying

dehydrated tomatoes

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11 Comments

Comments

Aug 5, 2009 9:45 AM

Guest :

I have a question: why do some of the tomato halves turn black?

Aug 15, 2009 10:20 AM

Guest :

Some of my tomatoes turn black too. They still taste fine, but it would be nice to know what causes it. I don't think I am using excessive heat, maybe around 140F.

Aug 20, 2009 8:38 PM

Guest :

This just happened to me today as well on my first attempt to dry tomatoes in a solar dryer. Some turned black and some didn't, and it's not clear what caused the variable response. Mine also got up to around 140f, I think, maybe a little higher. I came here in search of an answer to this very question, so if anyone knows, please enlighten us!

Aug 21, 2009 6:58 AM

Guest :

I read at another site that the brown/black is from sugar content and not a problem.
My question: many of mine appear to have mildew on them and it developed in about 12 hours. Any ideas????

Aug 22, 2009 2:50 PM

Guest :

I'm wondering about the "turning black" situation as well. It never happened to mine before today, so I'm concerned. I can't imagine it's OK. I don't believe the sugar reason. I can't find any info on the web about it. Any more clues??

Aug 25, 2009 4:16 PM

Guest :

My tomatoes have been in the dehydrator for 24 hours. I rotated the trays after 12 hours and they looked fine. Now, 12 hours later, the tomatoes in the central trays has formed a white powdery substance that looks like mold. Any ideas?

Aug 25, 2009 4:49 PM

Melissa Howard :

Sugar content and acid content contribute to tomatoes turning black.

Sep 2, 2009 12:07 PM

Guest :

so what is the white stuff? mildew? need to know if I should throw them out

Sep 6, 2009 9:38 AM

Guest :

I think that the tomatoes that are overly ripe when cut turn black when dried.

Sep 22, 2009 5:10 PM

Guest :

Tomatoes that turn black have a lower acid content, so when they dry oxidation takes place and they turn darker. the higher acid content varieties stay "redder", I use Roma's or one of the hybrids of Roma's
I buy citric acid from the pharmacy and make a solution that I spray on
the prepped tomatoes when I dehydrate them, and they don't get as dark
micro organisms don't like low P.H. It acts like a suppresor for bacteria and mold growth. I like Tomatoes that have a little "bite". I don't like sweet tomatoes.

Sep 27, 2009 8:19 AM

Guest :

try a little less temp. I dehydrated tomatoes at 125 degrees F. and they turned out beautiful. If they need the 140 degree heat, do this for the first hour and turn down the heat. It will just take a little longer. Cynthia Robinson

11 Comments