Easy dehydrated tomatoes recipe makes tomatoes to be used as sun-dried tomatoes. Pictured are sundried romas.
Celtic sea salt
- Slice tomatoes (such as plum, cherry, or roma in half). Or, round tomatoes into quarters.
- Optional: carefully scrape out the seeds, leaving the pulp intact. I usually keep in seeds because I like them, except with larger tomatoes.
- Turn halves pulp-side down and make a shallow slit about 1 inch long lengthwise into the skin. Turn back over and sprinkle lightly with salt to help the liquid drain.
- Arrange tomatoes pulp-side up at least 1/2-inch apart on dehydrator trays.
- Set dehydrator temperature to 115 for about 12 hours. Turn the tomatoes and rotate the racks as needed to promote even drying.
- Keep your eye on them during the end of the process. The tomatoes should turn deep red and be completely dry yet still a bit pliable (not crispy). Remove each tomato as it gets done, leaving thicker ones to finish.
- Store dehydrated tomatoes in a zip-top bag, squeezing out the air, in a cool, dry place for up to 2 months. If you refrigerate or freeze the bags, the shelf life will be extended to 6 to 9 months.