Recipe: Dehydrated Tomatoes

Condiments

Aug 14
dried tomatoes

What to do with the windfall of tomatoes? This year I was able to dehydrate the extra tomatoes in anticipation of the long winter without tomatoes.

I never buy store tomatoes after the summer, as they have no taste, are mealy and are not organic. This year I grew a lot of tomatoes, especially the mini plum tomatoes and I have too many to eat raw.

I also make tomato sauce with some, but since I now have a dehydrator, I thought I would dry them.

Find my recipe for 3 Ingredient Tomato Sauce in 12 Minutes here!

If you cannot tolerate tomatoes you may want to check out my No Tomato Sauce recipe and video.

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Recipe: Dehydrated Tomatoes

dried tomatoes
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Ingredients

Fresh homegrown tomatoes of any variety

Instructions

  • Pick your ripened tomatoes
  • Using the mini plums I simply cut them in half
  • If you are using large tomatoes cut them into quarters, leaving out the stem
  • Add 1 gram of pure ascorbic acid (vitamin C) to a bowl of water
  • Submerge the tomatoes in this water for about 3 -4 minutes
  • This helps preserve the color (this step is optional if you do not want to add anything)
  • Remove the tomatoes from the water and place on the dehydrator trays
  • Run the dehydrator at 135 degrees for 7 – 8 hours
  • Alternatively you could dry them in the oven on 150 degrees for 4 – 6 hours
  • Check them and run longer if not dry enough
  • Store in the refrigerator in an airtight container
  • These can stay for months this way

Equipment

Variations

Store in refrigerator soaking in extra virgin olive oil (these will stay for only a week or two this way)

How to Use Dried Tomatoes

  • Add to any sauteed vegetable for a burst of flavor
  • Add chopped pieces to breads and other baked goods
  • Add pieces to salads
  • Simply soak in extra virgin olive oil and eat as a side dish

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Dehydrated Tomatoes

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