Oven-dried tomatoes taste amazing and are super easy. Drying the tomatoes condenses the flavor and makes them extra delicious.
My garden is producing little tomatoes like crazy, and since I don’t have the wherewithal to eat pounds and pounds of tomatoes a day, I need to extend their longevity. Unfortunately, another thing I don’t have the wherewithal for is blanching and peeling hundreds of little tomatoes for canning.
Enter: oven-dried tomatoes. They are like sundried tomatoes, but you get to control the time and the temperature.
Because you are removing the moisture from the tomatoes, they keep much longer than fresh tomatoes. The drier you get them, the longer they keep. As a bonus, they store wonderfully in the freezer. Since you have removed most of the water, they don’t get mushy after freezing.
Techniques for perfect oven-dried tomatoes
- Pick your tomatoes wisely. Little tomatoes, like cherry, yellow pear, kumato,, and angel sweet all work great in this. Plum tomatoes are also great to dehydrate. Big juicy tomatoes, not so much. You want to choose tomatoes that have less liquid already. That way you have a relatively short dehydrate time, and plenty of tomato flesh left when you are done.
- How low can you go? We’re trying to dehydrate, not roast. If your oven gets too hot, you’ll end up roasting your tomatoes, which means they will brown and eventually burn before they get nice and dehydrated. My oven will consistently hold a temperature of 250°F, which is perfect for this. Make sure yours can hold a low temperature too. When I set my old oven to 250°F, it would spike to 325°F and then cool down to 250°F before spiking again; this was not ideal for dehydrating. I found it was actually better to set it to 275°F, which it could hold consistently.
- Get creative! This recipe is super simple, but that doesn’t mean you can’t have fun with it. Add different herbs and spices to mix it up. Be aware though, you lose a lot of volume when drying tomatoes, so when you season them, keep in mind that they will be smaller.
- Try dehydrating halfway. If you don’t need to store these for a long time, they taste amazing when they are halfway dehydrated. The flavors concentrate while maintaining a bit of juiciness. Delicious!
Try these tasty tomatoes on our Pasta Primavera!
- 2 cups small tomatoes, sliced in half
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- Adjust the rack to the middle position, then preheat the oven to 250°F.
- Mix: In a medium bowl, gently combine the sliced tomatoes, the extra virgin olive oil, and the salt.
- Dehydrate: On a parchment-lined baking sheet, arrange the tomatoes cut side up. Dehydrate the tomatoes in the oven at 250°F until the tomatoes are to desired dehydration. For partial dehydration, about 2 hours, for full dehydration, about 3 hours. The size of the tomatoes and your oven may cause the total time to vary.
Amount Per Serving: Calories: 89Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 537mgCarbohydrates: 6gFiber: 2gSugar: 4gProtein: 1g
Nutrition information isn’t always accurate.