Dehydrating tomatoes are easy and delicious. I first started with dehydration because my husband wanted to make deer jerky. I then discovered I could preserve fruits, veggies and more. One of my favorites to dehydrate is tomatoes. If stored properly, dehydrated tomatoes can last many years. Soups are delicious with rehydrated tomatoes.
Dehydration removes water in order to preserve foods. The amount of time it takes to dehydrate depends on the humidity, thickness of the tomato and efficiency of the machine.
You will need:
- Cutting Board
- Sharp Knife
- Dehydrator – here’s one of the best on the market
- Veggie Wash (make your own here)
- Oxygen Absorbers
- Mylar Bags (long term storage)
- Mason jars (short term storage)
- Wash them maters with the veggie wash.
- Cut off the stem and slice tomatoes 1/4″ thick
- Arrange slices on the dehydrator trays in a single layer
- Dehydrate at 135-140 degrees for 10-18 hrs
- If you have no thermometer then dry them until they are hard and you can crumble it
- Once dry place them in a mason jar or mylar bag with an oxygen absorber
- 1 oxygen absorber per quart, 3 per gallon bag
That’s it. To rehydrate, simply add 2 c. water to 1 c. tomatoes.