Drying tomatoes is a great way to store them for a long time, and when they are dried they can retain their flavor and nutrients. You can dry tomatoes in a dehydrator, oven, or in natural sunlight. The following steps describe ways to dry tomatoes using the methods mentioned above.
Ingredients
Makes 340 grams of dried tomatoes
- 800-1200 grams of sliced or chopped tomatoes
- Coarse salt, to taste (optional)
- Olive oil, to add flavor (optional)
- Garlic powder or onion powder, for added flavor (optional)
- Black pepper powder, to add flavor (optional)
- Chopped herbs, such as oregano, thyme, or parsley (optional)
Step
Method 1 of 3: Using a Dehydrator
Step 1. Heat the dehydrator, if applicable
Some dehydrators have a thermostat, while others have an “On/Off” switch. If your dehydrator has a thermostat, set it to 57-60 degrees Celsius and let it heat while you prepare the tomatoes.
- If the dehydrator only has an “On/Off” button, you don't need to heat it. Instead, heat it up after you put the tomatoes in the machine.
- If your dehydrator doesn't have a thermostat, it's a good idea to install a cooking thermometer in the bottom dehydrator tray so you can monitor the temperature when the tomatoes are draining.
Step 2. Prepare the tomatoes
Tomatoes should be washed, wiped dry, skinned, core removed, chopped and seeded.
- Wash the tomatoes under running water and dry them with a clean paper towel.
- Peel the tomatoes if you want. Make an "X"-shaped incision at the bottom of the tomato just enough to penetrate the skin. Briefly simmer the tomatoes in boiling water for 25-30 seconds before removing them with a slotted spoon and submerging them in the iced water. Peel the tomato skin with your fingers.
- Use a small knife to cut the funnel-shaped end of the top stalk of each tomato to remove the core. Slice a little at the bottom end.
- Cut the tomatoes into the right size. Cherry tomatoes should be cut in half, plum tomatoes should be halved or quartered, and large tomatoes should be sliced into 6.35 mm thick slices.
- Removing tomato seeds is an option. Remove the tomato seeds with a spoon, so that only the flesh remains. You can wipe off any excess liquid with a clean tissue.
Step 3. Grease the dehydrator tray with oil
Spray the dehydrator tray with a thin layer of cooking spray or rub a small amount of olive oil on the tray with a clean paper towel.
Oiling the tray will prevent the tomatoes from sticking. Oil can also add flavor to tomatoes
Step 4. Place the tomatoes on the dehydrator tray
Arrange the tomato slices on the prepared dehydrator tray so that the cut sections are facing up, with a distance of about 1.25 cm from one slice to another.
Do not stack tomatoes or arrange them so that they touch each other. This will cause the tomatoes to dry unevenly
Step 5. Season if desired
The easiest option is to sprinkle salt on the tomatoes. Use more or less salt according to your taste.
You can also use a little sprinkling of ground black pepper, garlic powder, or onion powder, or a spice mix consisting of oregano, parsley, and thyme. Dried or fresh herbs can be used
Step 6. Dry the tomatoes in a dehydrator
Place the tray in a dehydrator and dry the tomatoes for 8-12 hours or until the tomatoes are small, shriveled, firm, but no longer sticky.
- Set a distance of 2.5-5 cm between each shelf. This is to ensure there is sufficient air circulation to reach all the tomatoes.
- Check the tomatoes every hour when they are drained. Do a rack rotation if you find some tomatoes drying out faster than others.
- If some of the tomatoes dry out faster, remove them so they don't burn or burn.
Step 7. Save
When the tomatoes are dry, remove them from the oven and let them cool completely at room temperature. Place in a freezer-safe plastic bag, vacuum bag, plastic container, or jar, and store in a cool, dark place until ready to use.
Usually, tomatoes that are dried and stored at a cool temperature in an airtight container will last for 6-9 months
Method 2 of 3: Using the Oven
Step 1. Preheat the oven
For the first part of this process, you will need to heat the tomatoes until they are browned at 218 degrees Celsius. Preheat the oven to that temperature for starters.
- Meanwhile, prepare two baking sheets and line them with nonstick foil or parchment paper. You can also spray the baking sheet with non-stick cooking spray if you don't want to use foil or parchment paper, but note that aluminum foil and parchment paper will make it easier for you to clean the pan later.
- Use a baking sheet with a rim so that the excess juices and liquid produced during this process will be preserved and not dripping in the oven.
Step 2. Prepare the tomatoes
Tomatoes need to be washed, wiped dry, core removed, and chopped. Removing the seeds is an option.
- Note that you can't throw away the skin.
- Rinse the tomatoes under running and cold water and pat dry with a clean paper towel.
- Cut the funnel-like end of the top stalk of each tomato to remove the center. Use a small knife to do this.
- Cut the tomatoes into the right size. Cherry tomatoes should be halved, plum or roma tomatoes should be halved or quartered, and large tomatoes should be sliced 6.35 mm thick.
- You can remove the seeds if you want, but the seeds and flesh of tomatoes have a lot of flavor, so many people prefer not to throw them away. If you decide to remove the seeds, remove the seeds with your fingers or with a kitchen spoon and leave as much flesh as possible.
Step 3. Place the tomatoes on the roasting pan
Arrange the tomatoes on the prepared roasting pan with the cut side up. Position it so that each piece is about 1.25 cm apart from the rest.
Do not stack tomatoes or allow them to touch each other. This can cause the tomatoes to dry unevenly, so some of the tomatoes will dry out or scorch while others are too wet to work with
Step 4. Season the tomatoes if you like
Popular seasonings for dried tomatoes include salt, ground black pepper, ground spices, garlic powder, and onion powder. Sprinkle the seasoning of your choice over the tomatoes in large quantities or according to taste.
- If you use herbs, choose oregano, parsley, and thyme. Dried or fresh herbs can be used.
- You can also sprinkle fresh chopped garlic over the tomatoes instead of garlic powder.
Step 5. Apply the oil
Spread olive oil on tomatoes, coat evenly.
- This olive oil enhances the flavor of the tomatoes and keeps them from ripening properly.
- If using packaged olive oil in the original container, place your thumb on the small funnel of the container when pouring it so you can control the speed and size of the oil flow more easily.
Step 6. Turn the tomatoes over
Use your hands or food tongs to flip the tomato so the skin is facing up.
This is important because the tomatoes will brown before they are completely dry. Exposing the skin to direct heat can prevent the tomato flesh from burning too quickly
Step 7. Heat the tomatoes to brown
Place the tomatoes in the preheated oven and leave for 30 minutes.
When ready, the tomato skin will look wrinkled and brown
Step 8. Drain and peel
Remove the tomatoes from the oven and remove any excess liquid that is starting to come out of the tomatoes. Remove the skin by pinching it with food tongs and peel it off.
- You can drain the tomato juice by tilting the pan and allowing the liquid into the bowl, or you can suck the liquid out with a turkey baster (a cooking utensil shaped like a syringe to absorb the liquid).
- As soon as the tomatoes are removed from the oven, you should lower the oven temperature to 149 degrees Celsius. Do not finish roasting tomatoes at 218 degrees Celsius.
Step 9. Roast the tomatoes
Return the tomatoes to the oven and bake for another 3-4 hours. Ripe tomatoes should look dry and the edges darken.
- Turn the tomatoes cut side up after an hour of roasting.
- Drain or absorb excess juice every 30 minutes.
Step 10. Save
Remove the tomatoes from the oven and let them sit at room temperature. When ready, you can store them in an airtight container or plastic bag, which can be frozen for up to three months.
Alternatively, put the tomatoes in a bowl and brush them with extra virgin olive oil. Cover the entire bowl with plastic wrap and store the tomatoes in the refrigerator for up to 2 months
Method 3 of 3: Using Sunlight
Step 1. Prepare the tomatoes
Tomatoes need to be cleaned, wiped dry, core removed, chopped and seeded.
- Before starting, it's important to note that sun-dried tomatoes can only be done in hot weather with low humidity. It will take you about three days to complete this process, so wait for the weather forecast to show the correct weather for at least that time.
- Note that you do not need to remove the tomato skin.
- Rinse the tomatoes under running water and pat dry with a clean paper towel.
- Cut the funnel-shaped end of the stem of each tomato to remove the core. Use a small knife to do this.
- Cut the tomatoes into two or more parts. Cherry tomatoes should be halved, plum or roma tomatoes should be halved or quartered, and larger tomatoes should be sliced 6.35 mm thick.
- You must remove the seeds for this method of drying. Remove the tomato seeds with your fingers or a kitchen spoon, leaving as much of the tomato flesh as possible.
Step 2. Place the tomatoes on the tray
Arrange the tomatoes on a tray with the cut side down. Space each tomato slice about 1.25 cm apart from the rest.
- Don't let the tomatoes touch each other and don't stack them, as this will cause them to dry out unevenly.
- Use a short wooden framed tray. The tray should also have a nylon net on the bottom. Don't use trays with tight bottoms, as tight bottoms will limit the amount of air circulation the tomatoes receive and create conditions that make it easier for mold to develop.
Step 3. Cover the tray
Spread a sheet of netting or protective gauze over the tomato tray.
- This protective layer will prevent insects, garden pests, and other possible hazards from damaging the tomatoes.
- Make sure the protective layer is highly absorbent and thin so that sufficient amount of heat and air can enter easily.
Step 4. Place the tray in the sun
Place the tray of tomatoes in an area that receives as much direct sunlight as possible throughout the day. You should place the tray on a block of wood or cement rather than placing it directly on the ground.
You'll need blocks or other items that allow air to circulate through the bottom of the tray. Adequate air circulation is essential for this method of drying
Step 5. Flip the tomatoes as needed
Tomatoes need to be dried for three days. After a day and a half, turn the tomatoes over to expose the cut parts to the sun.
Trays should be placed in a shady location after sunset or if the weather is too cold, rainy, or humid
Step 6. Save
When ready, the tomatoes should be dry but still elastic. Place in an airtight container, resealable plastic bag, or vacuum bag, and store for 2-4 months in a cool, dry, dark area.
