Whole New Mom - https://wholenewmom.com
Homemade Sun-Dried Tomatoes
Make your own sun-dried tomatoes easily using a dehydrator, oven, or even the traditional sun method.
Print Recipe
Ingredients
- 3 pounds tomatoes (use as many tomatoes as you would like to process)
- salt (optional; to taste)
- olive oil (optional; to taste)
- dried or fresh herbs (optional; to taste)
Instructions
Dehydrator Method (Preferred)
- Prepare tomatoes by washing.
- Slice tomatoes as uniformly as possible to a maximum of 1/4" thickness.
- If using olive oil, herbs, and salt before dehydrating, place tomatoes in a bowl, drizzle with oil, and sprinkle with salt and herbs. Toss gently to coat.
- Spread the tomato slices on dehydrator sheets in a single layer.
- Place the dehydrator trays in the dehydrator.
- Set the dehydrator to 125°F (or 115–135°F depending on preference) and dehydrate until dry but still pliable, usually 8–24 hours depending on thickness and humidity.
- The tomatoes are done when they are dry but still pliable((not sticky or moist, with no visible surface moisture).
Oven Method (Alternative)
- Instead of using dehydrator trays, place the tomato slices or wedges on baking sheets with parchment.
- Set the oven to its lowest temperature and place the trays in the oven.
- Bake until dehydrated, usually 4–10+ hours depending on thickness and oven temperature, flipping halfway if desired and checking often to prevent burning.
Notes
- Slice the tomatoes uniformly (about 1/4 inch thickness) so that they dry at the same rate.
- Check tomatoes periodically during drying, especially when using the oven.
- Oven tip: flip halfway if desired for more uniform and faster drying.
- Dry until pliable for regular sun-dried tomatoes, or dry longer for extended storage.
- Do not store sun-dried tomatoes in oil at room temperature. Refrigerate or freeze oil-packed tomatoes.
- For traditional sun-drying instructions, see the information in the post.
- Yield varies depending on tomato size and drying level.