Domaine de Brocfontaine

Gentle Gourmet
Institut de la cuisine et la pâtisserie végétales, au Domaine de Brocfontaine

Domaine de Brocfontaine

Dehydrated tomatoes


  • Tomatoes (roma or plum tomatoes work well)
  • Olive oil
  • Salt
  • Optional: Herbs and spices (such as oregano, thyme, or garlic powder) for added flavor


  1. Wash and slice the tomatoes: Wash the tomatoes thoroughly and slice them into uniform thickness, about 1/4 to 1/2 inch slices.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Check for doneness: The tomatoes are ready when they are dry and slightly leathery but still pliable. They should not be overly brittle.
  8. 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!

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