How to Make Sun Dried Tomatoes - with a Dehydrator - Recipe Steps

Sun Dried Tomatoes made with a Dehydrator.

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4.71 from 17 ratings

How to Make Sun Dried Tomatoes - with a Dehydrator - Recipe Steps

Make your own "sun dried" tomatoes at home with a dehydrator and enjoy them any time of year in so many recipes.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: American

Keyword: dehydrator, tomatoes

Servings:

Calories: 55kcal

Author: Mike Hultquist

Ingredients

2-3 pounds fresh tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Basil leaves - 10-12 should do
2-3 rosemary sprigs
2 cups olive oil - as needed

Instructions

Clean and dry the tomatoes. Slice them into fairly thin slices, about a quarter inch thick or less.
Lay out your tomatoes on dehydrator racks. Do not overlap.
Sprinkle the tomatoes with a bit of salt, pepper, dried basil and/or dried oregano. Cover, and turn on the dehydrator at 140 degrees.
Dry for 6-8 hours, but check them after 6 hours to ensure they do not over dry. You want them to be slightly pliable. Flip them once about half way through the process.
Remove the tomatoes and layer them in a jar with fresh basil leaves, rosemary sprigs, and a bit more salt, pepper, dried basil and dried oregano.
Cover them in oil and store in the refrigerator in tightly capped jars. Should last 4 days.

Notes

STORAGE: As written, with fresh basil and rosemary packed in the oil, refrigerate and use within 4 days. For longer storage, omit all fresh herbs and garlic from the jar and make sure the tomatoes are fully dehydrated until leathery, with no remaining pockets of moisture. Fully dried tomatoes packed in oil without added herbs or garlic can be refrigerated for up to 6 months. Keep the tomatoes completely covered with oil and refrigerated at all times. Add fresh herbs when serving, if desired.

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