Close Window
Click picture to enlarge
What you need:
  • Tomatoes
  • Sharp knife
  • Food dehydrator or oven
  • Large canning pot for blanching
  • Cheesecloth
  • Sealable plastic bags
Tomatoes can be dried easily, allowing you to enjoy them year 'round in stews and sauces. Start by blanching the tomatoes in boiling water until the skins start to split. Remove the tomatoes, and then dip or spray them thoroughly with cold water.
Click picture to enlarge
Next, peel the tomatoes. The skins should be easy to remove at this point.
Click picture to enlarge
Slice the tomatoes into " slices. Plum or Roma tomatoes should be cut in half.
Click picture to enlarge
Arrange them in a single layer on racks in a food dehydrator. For halved tomatoes, place them with the cut side facing upwards. Run the dehydrator until the tomato slices are completely dried.
Click picture to enlarge
If you don't have a food dehydrator, you can use a standard oven. Cover the oven racks with cheesecloth. Arrange the slices or halves on the cheesecloth.
Click picture to enlarge
Dry tomatoes at 150F for the first 1-2 hours, then lower the temperature to 140F. Leave the oven door slightly open. Watch tomatoes carefully, and reduce temperature to 120 if they start to scorch. After 6-12 hours they should be dried.
Click picture to enlarge
Remove the slices and place them in a resealable plastic bag. Store the slices until needed in a refrigerator or dark pantry.