Oven-Dried Tomatoes

1. Preheat oven to 225°F. Line a 15x10x1-inch baking pan with parchment paper.

   Test Kitchen Tip: If you’re unsure about the accuracy of your oven’s temperature, we recommend checking it using an oven thermometer then adjusting the temperature accordingly before using the oven to dehydrate foods.

2. For Roma tomatoes, cut in 8 wedges lengthwise. For regular or heirloom tomatoes, slice into 1/4-inch slices. For cherry or grape tomatoes, cut in half. Remove excess seeds from tomatoes, if desired. Arrange tomatoes, cut sides up, in a single layer on parchment paper. Sprinkle with salt. Bake for 4 1/2 to 5 1/2 hours or until leathery, but not brittle.

   Test Kitchen Tip: For more flavor, try sprinkling the tomatoes with 2 Tbsp. fresh thyme leaves, 1 Tbsp. packed brown sugar, 1 1/2 tsp. fine sea salt, and 1/2 tsp. cracked black pepper.

Dehydrator Method

1. Prepare tomatoes as directed in the oven-dried tomatoes method except place tomatoes in a single layer on mesh-lined dehydrator trays. Dehydrate at 135°F, drying Roma/sliced tomatoes for 11 to 13 hours, and cherry/grape tomatoes for 13 to 15 hours, or until leathery, but not brittle.

Tips for Storing Dried Tomatoes

To help prevent spoilage, follow these tips for storing dried tomatoes.

• Check for dryness before storing. Allow foods to cool 60 minutes before storing. Too long of cooling time can cause the tomatoes to absorb moisture from the air.
• Use moisture-proof freezer bags or containers with tight fitting lids to keep the food dry.
• Select a cool, dark, dry place for storage. It is not necessary to store dried tomatoes in the freezer but we have found that this helps prevent mold and extends the shelf life.

How to Freeze Dried Tomatoes

Allow to cool completely before storing. Pack dried tomatoes in resealable plastic freezer bags. Store in the freezer up to 9 months. Thaw before using.