How To Make Sun-Dried Tomatoes In The Dehydrator? 🍅

Written by Already Cooking (Mark) in Dehydration,Food Preservation

To be good, dehydrated tomatoes wouldn’t have to be “sun-dried.” If you live in a location where Mother Nature isn’t always on your side, you can help her out by dehydrating your tomatoes. You won’t lose a drop of goodness by drying your tomatoes in the dehydrator, but you will save time. Plus, changing the drying procedure for your tomatoes will not affect your favorite recipes.

It’s simple to dehydrate tomatoes in a dehydrator, and the machine handles the large amount of the work for you. To chop up the tomatoes and arrange them on the towel rack, set aside approximately 15 minutes, although the entire procedure will take about six to eight hours.  Keep a close eye on your tomatoes to make sure they aren’t getting too crisp or blackening.

What should be the preparation for making the dried tomatoes?

Slice the tomatoes into 1/5- to 1/3-inch-thick strips with your knife. Less will produce black tomatoes, while thicker slices may dry unevenly. Cut pears or Roma tomatoes in half lengthwise for oval shapes. Cut the strips in half if they are longer than 1/2 inch.

Carefully scoop out the seed material without puncturing the skin. This procedure cuts drying time in half. This step can alternatively be completed with the tip of a peeler. Some people do not put attention to this step and add the seeds in other recipes like chili or spaghetti. Place the tomato slices on the dehydrator plates skin side down. To allow air to circulate, leave room between tomato chunks on all sides.

Walkthrough of how I dehydrate tomatoes and make Sun-Dried Tomatoes:

  1. First I wash the tomatoes.
  2. Then I slice the tomatoes either in slices, halves, or quarters depending on the type of tomatoes.
  3. Then I gather the tomatoes in a bowl and sprinkle herbs and salt on them.
  4. Sometimes I leave the bowl in the fridge for an hour or so for the tomatoes to drain a bit.
  5. Then heat up the dehydrator to around 135 F°.
  6. Then I fill up the sheets with the tomatoes making sure there is a bit of room between them
  7. Then I usually wait 12 hours or so and check the tomatoes, Remember they feel a bit softer right out of the dehydrator. This will change when cools down.
  8. Then I put the tomatoes in airtight containers for storage. (How to store dehydrated food)

What Should Be The Temperature Of The Dehydrator?

I am using the Excalibur Food Dehydrator and I preheat the dehydrator to 135 degrees Fahrenheit. Allow tomatoes to dry until they are crusty or crunchy, which takes about 8 to 12 hours. Always keep an eye on the trays. The liquid content of different tomato cultivars varies, and so does the time it takes for the tomatoes to dry. So, you should know the time that will be taken to dry the tomatoes so that they can get dry in a more proper way.

How can you store your tomatoes?

Refrigerate your fresh sun-dried tomato pieces for six to nine months in a sealed bag or storage container. You may also freeze them, but make sure your tomatoes are dry to avoid freezer burn.

You can also season your tomatoes by putting them in a jar with flavored olive oil—think garlic and fresh herb like oregano and basil for an Italian flavor—or leave them plain. You may also use the oil to make salad dressings.

Can Sun-Dried Tomatoes Be Made in an Air Fryer Instead of a Dehydrator?

Yes, sun-dried tomatoes can be made in an air fryer instead of a dehydrator. However, there are some dehydrator vs air fryer differences to consider. While a dehydrator provides even heat distribution, an air fryer may not be as efficient for dried food. It’s essential to adjust the temperature and time accordingly.

How To Rehydrate The Tomatoes?

To rehydrate your dried tomatoes cover them with boiling water and let them remain for 15 minutes. If your tomatoes are too rough after that treatment, consider using chicken or vegetable broth. 

Simply cover the tomatoes with the soup and the same amount of water and microwave for 2 minutes. You’re all set to go. Tomatoes that have been reconstituted can be kept in the fridge for up to two to three weeks. Cover your tomatoes in olive oil once they’re well layered. 

You can compress the tomatoes and liquids of the jar to make a place for more tomatoes by pressing down them. Simply ensure that all the ingredients are soaked in oil. When the tomatoes at the market are searching for a little wilted during the winter months, you can rehydrate them in a little boiling water and mash them to make different types of sauce. 

If you don’t have a dehydrator, you also can dry your tomatoes out in a 160°F oven going to following the same preparation instructions. Simply bake the slices on baking trays for another few hours, or until they become leathery.

So, in this way, we can just make the dry tomatoes in the dehydrator. There are a lot of people that use this method and make the best-flavored tomatoes. This can only happen if you know the procedure and the proper way.

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