how to make sun-dried tomatoes dehydrator

Daniel Parker

2 min read

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17-01-2025

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Sun-dried tomatoes are a delicious and versatile ingredient, adding a burst of intense flavor to pasta dishes, salads, and more. While you can buy them at the store, making your own sun-dried tomatoes in a dehydrator offers superior control over the quality and taste. This guide provides a comprehensive, step-by-step process for creating perfectly sun-dried tomatoes at home.

Getting Started: Choosing Your Tomatoes and Supplies

Choosing the Right Tomatoes: The best tomatoes for sun-drying are those with a lower moisture content and a deep, rich flavor. Roma tomatoes, plum tomatoes, and San Marzano tomatoes are excellent choices. Avoid using tomatoes that are overripe, bruised, or have blemishes.

Gathering Your Supplies: You'll need the following to make sun-dried tomatoes in a dehydrator:

• Ripe Tomatoes: Approximately 2 pounds, depending on your dehydrator's size.
• Dehydrator: A food dehydrator is essential for even drying.
• Sharp Knife: For precise slicing and prepping.
• Baking Sheet: A large baking sheet can help with cleaning.
• Paper Towels: For patting down the tomatoes.
• Olive Oil: For flavor and preservation (optional, but recommended).
• Sea Salt: To enhance flavor and draw out moisture (optional, but recommended).
• Sterile Jars: For storage once the tomatoes are dried.

Preparing the Tomatoes for Dehydration

1. Wash and Halve: Thoroughly wash your tomatoes and cut them in half lengthwise.

2. Remove Seeds and Pulp (Optional): For a more intense flavor and faster drying, you can remove the seeds and pulp. This is entirely optional based on your preference.

3. Pat Dry: Use paper towels to thoroughly dry the tomatoes. Excess moisture can hinder the drying process and lead to mold growth.

Dehydrating Your Tomatoes

1. Arrange on Dehydrator Trays: Arrange the tomato halves cut-side up on the dehydrator trays, ensuring they aren't overcrowded. This allows for even air circulation.

2. Seasoning (Optional): Drizzle the tomatoes lightly with olive oil and sprinkle with sea salt. This adds flavor and helps preserve them.

3. Dehydrate: Set your dehydrator to the lowest setting (around 135°F or 57°C). Dehydrating at a lower temperature ensures that the tomatoes dry slowly and evenly, retaining their flavor and texture. The drying time will vary depending on your dehydrator and the size of the tomatoes; however, expect a process of 12-24 hours. Check regularly and rotate trays for even drying.

4. Check for Doneness: Sun-dried tomatoes are ready when they're leathery to the touch and pliable, but not brittle. They should have significantly reduced in size and lost much of their moisture.

Storing Your Sun-Dried Tomatoes

1. Cool Completely: Allow the sun-dried tomatoes to cool completely before storing them.

2. Pack in Jars: Pack the sun-dried tomatoes into clean, sterile jars. Covering them with olive oil helps to preserve them and add extra flavor.

3. Refrigerate: Store the jars in the refrigerator. Properly stored, your homemade sun-dried tomatoes should last for several months.

Tips for Success

• Thinly Sliced: For faster drying, consider slicing your tomatoes into thinner pieces.
• Even Drying: Rotate the trays during the drying process to ensure even drying on all sides.
• Proper Storage: Proper storage is crucial to prevent spoilage. Make sure your jars are clean and dry before storing the tomatoes.

By following these steps, you can enjoy the delicious taste and satisfaction of making your own sun-dried tomatoes at home using a dehydrator. Enjoy!