Dehydrated Tomatoes

Dehydrated tomatoes on a white background

The Spruce Eats / Ali Redmond

Prep: 5 mins
Cook: 10 hrs
Total: 10 hrs 5 mins
Servings: 2 servings
Yield: 4 pieces

Drying tomatoes is an excellent way to preserve an abundance of summer tomatoes. With a wonderfully concentrated sweet tomato flavor, dehydrated tomatoes can add flavor to soups, pizzas, stews, dips, sauces, meats, sandwiches, pasta, salads, or cheese and charcuterie boards. Although they're traditionally dried under the sun, using a dehydrator or an oven is best as it allows you to control the temperature and humidity needed to achieve perfectly dried tomatoes without excess moisture. Our recipe using a food dehydrator is very easy to follow. Depending on size and water content, the tomatoes will dry in 6 to 10 hours.

A food dehydrator maintains a constant, low temperature and uses a fan to circulate air around the food. Fruits, vegetables, mushrooms, and proteins can be successfully dehydrated and stored for colder months. To successfully dry food, the key is to keep a constant low temperature and adequate airflow. If the temperature is too high, the food will harden too quickly, but the inside may remain moist and be vulnerable to spoilage.

The process for dehydrating tomatoes is the same no matter the quantity, so plan depending on how much space your dehydrator has. That said, always leave enough room between tomatoes to allow for airflow. If your dehydrator does not have a thermostat, use a dependable oven thermometer on the bottom rack so you can monitor the temperature.

Tips For Dehydrating Tomatoes

  • Cut the tomatoes into uniform pieces for even drying.
  • Gently press plump tomatoes with a spatula or your hand after 3 to 4 hours.
  • Leave an inch or more between pieces to allow proper airflow.
  • When dried properly, the tomatoes will look shriveled and be hard and crunchy. They should not be sticky.

"Dehydrating tomatoes is an easy way to preserve them. I used the dehydrate setting on my Instant Vortex Plus. The tomatoes were dry after 8 1/2 to 9 hours at 140 F. To help the tomato halves dry more evenly, I recommend turning and gently pressing them with a spatula after 3 to 4 hours." —Diana Rattray

Dehydrated Tomatoes/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 2 medium plum tomatoes

  • 4 pinches fine salt

Steps to Make It

  1. Gather the ingredients. 

    Ingredients for dehydrated tomatoes gathered

    The Spruce Eats / Ali Redmond

  2. Slice the plum tomatoes in half lengthwise. If using round tomatoes, cut them into quarters. Carefully scrape out the seeds, leaving the pulp intact.

    Plum tomatoes sliced in half and with seeds scraped onto a spoon

    The Spruce Eats / Ali Redmond

  3. Turn halves, pulp-side down, and make a shallow slit about 1-inch long lengthwise into the skin.

    Tomato halves turned pulp-side down with shallow slits made into the skin

    The Spruce Eats / Ali Redmond

  4. Turn back over and sprinkle lightly with salt to help drain the moisture.

    Plum tomato halves salted face up on a wooden cutting board

    The Spruce Eats / Ali Redmond

  5. Set dehydrator temperature to 135 to 140 F. Arrange tomatoes on dehydrator trays, pulp-side up, about 1/2-inch apart. Leave 1- to 2-inches in between racks for good air circulation.

    Salted tomato halves on a dehydrator tray

    The Spruce Eats / Ali Redmond

  6. It will take 6- to 10-hours to dry the tomatoes, more if they are large and plump or if it is especially humid in your kitchen. During dehydration, turn the tomatoes and rotate the racks as needed to promote even drying.

    Close look at tomato halves in a dehydrator

    The Spruce Eats / Ali Redmond

  7. Always check at the 6-hour mark. During the last part of the drying, check that the tomatoes become a deep red color and are completely dry but still a bit pliable—not crispy. Test for doneness by touching the tomatoes with your finger. They should not feel tacky or sticky. Remove the ones that are done, leaving thicker ones to finish.

    Dehydrated tomato halves after six hours in the dehydrator

    The Spruce Eats / Ali Redmond

  8. Serve as a snack or in the recipes suggested below.

    Dehydrated tomatoes on a white background

    The Spruce Eats / Ali Redmond

How to Reconstitute Dehydrated Tomatoes

Place the tomatoes in a bowl and cover them with hot water or vegetable broth to rehydrate them. Make sure they are completely submerged. Steep the tomatoes in the liquid until the skin is easily pierced with a fork, about 30 to 60 minutes. Drain and use in recipes.

Alternatively, rehydrate the dehydrated tomatoes and store them in olive oil.

How to Use Dehydrated Tomatoes

The fabulous flavor of dehydrated tomatoes shines in varied preparations. Here are a few ideas to get you started:

  • Tomato cream cheese: Mix 8 ounces of full-fat cream cheese with 1/4 cup of chopped reconstituted dehydrated tomatoes. Salt and pepper to taste. Use on bagels, sandwiches, or wraps.
  • Pasta sauce: Make your favorite tomato-based pasta sauce and add 4 to 6 chopped dehydrated tomatoes to intensify the flavor.
  • Tomato pesto: Blend 8 ounces of reconstituted dehydrated tomatoes with 3/4 cup of extra virgin olive oil, 2 cloves of garlic, 1/4 cup of parmesan cheese, 4 tablespoons of pine nuts, a pinch of chili flakes, 1 teaspoon of Italian seasoning, and salt and pepper to taste. If needed, add extra oil to make a smooth paste to use in pasta salad, on top of baked potatoes, or as a spread for bread.
  • Crostini: Serve reconstituted tomatoes over a toasted baguette topped with Manchego cheese. These small appetizers are also great with goat's cheese, Asiago, Brie, or Camembert.
  • Salads: Slice or chop reconstituted dehydrated tomatoes and add them to a tossed salad.

How to Store Dehydrated Tomatoes

Store dehydrated tomatoes in a zip-top bag, squeezing out as much air as possible or vacuum seal. Label the bag with the name and date and store it in a cool, dry place for up to 2 months. If you refrigerate or freeze the dehydrated tomatoes, the shelf life will be extended to 6 to 9 months. Even a tiny amount of moisture can encourage mold growth, so keeping them in the fridge or freezer is always best.

Nutrition Facts (per serving)
22 Calories
0g Fat
5g Carbs
1g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 22
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 271mg 12%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 1g
Vitamin C 17mg 84%
Calcium 12mg 1%
Iron 0mg 2%
Potassium 292mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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