Sundried / Dehydrated Tomatoes
This recipe will allow you to create dehydrated tomatoes in your home. This recipe does not cover the ability to preserve them for long periods. Additional recipes related to long-term preservation of dried tomatoes will be posted on communalfire.com after Sept 2024.
Equipment
- Cutting board
- Colander or strainer
- Sharp knife
- Tomato corer (not absolutely necessary)
- Baking sheet
- Drying rack / cooling rack
- Dehydrator or Oven set to 60℃ or 140℉
Ingredients
- Roma style tomato
- Kosher salt
Instructions
- Wash your tomatoes well, ensuring that all dirt, debris, and pests are removed.
- After washing, remove the stem end either with a corer or a sharp paring knife. A corer is recommended if you have one.
- Once cored, cut the tomato in half along the length (from stem to bud).
- Lay the halved tomatoes on a baking sheet / dehydrator sheet side by side, cut side faving up.
- Once all of your tomatoes are laid out on the rack, salt heavily. Oversalting doesn't seem like a problem. You can clearly see the amount of salt I use in the image.
- Place your tomatoes in your oven or dehydrator at 60℃ (140℉).
- The next step really depends on many factors, size of the tomato, how plump they are with water, etc. Plan for about 48 hours in the oven / dehydrator at this temperature. Check periodically, and remove tomatoes you feel are done and leave the rest to continue to dehydrate. Make sure you check on the oven / dehydrator regularly, we check every 6-8 hours. Most ovens / dehydrators will shut off after 24 hours or a set time.
