- Tomatoes (roma or plum tomatoes work well)
- Olive oil
- Optional: Herbs and spices (such as oregano, thyme, or garlic powder) for added flavor
- Wash and slice the tomatoes: Wash the tomatoes thoroughly and slice them into uniform thickness, about 1/4 to 1/2 inch slices.
- Pre-treatment (optional): Some people like to blanch the tomatoes in boiling water for about 1-2 minutes and then plunge them into an ice bath to help with the peeling process. However, this step is optional, and you can skip it if you prefer.
- Remove seeds (optional): If you want, you can gently remove the seeds from the tomato slices using a small spoon. This step is optional and depends on your personal preference.
- Season the tomatoes: Place the tomato slices in a bowl and drizzle them with olive oil. Sprinkle salt and any desired herbs or spices over the slices. Toss the tomatoes to ensure even coating.
- Arrange on dehydrator trays: Place the seasoned tomato slices on the trays of your food dehydrator, making sure they are not touching or overlapping to allow proper air circulation.
- Dehydrate: Set your dehydrator to a temperature between 50°C to 60°C and let the tomatoes dehydrate for 10 hours. The drying time can vary depending on the thickness of the slices, humidity, and your specific dehydrator model.
- Check for doneness: The tomatoes are ready when they are dry and slightly leathery but still pliable. They should not be overly brittle.
- Cool and store: Allow the dehydrated tomatoes to cool completely before storing them in airtight containers or vacuum-sealed bags. Store in a cool, dark place.
Dehydrated tomatoes can be used in salads, pasta dishes, soups, and more. Enjoy your homemade dried tomatoes!