Living in the South, sun-dried tomatoes aren’t much of an option for me. It’s just too humid outside for tomatoes to dry out properly. But that’s okay because I can make the same thing in my dehydrator. I made my first batch of the season yesterday, and thought I’d take you through the process.
Step 1: Wash a bunch of tomatoes, and remove the stems. You can use any kind of tomato you want, but cherry and Roma tomatoes work especially well. If you decide to use larger tomatoes, you’ll also need to cut out the cores. Just slip a knife in close to the stem, and work all the way around, cutting about an inch deep. Then, grab a hold of the stem piece, and pull. The core should come with it.
Step 2: Cut your tomatoes to whatever size you want. Smaller pieces will dry faster, so you may want to cut them into slices or strips. I used cherry tomatoes, so I just cut mine in half. Once you’re done with all your cutting work, toss the tomatoes with a small amount of olive oil.
Step 3: Then, lay the tomatoes out on your dehydrator screens, leaving space between each piece for good air circulation, and salt everything. If you’d like to sprinkle your tomatoes with herbs, now’s the time to do that.
Step 4: Turn on your dehydrator, and let it go until the tomatoes feel dry and leathery to the touch. I’d give you drying times, but there are just too many variables to factor in – how wet the tomatoes are, how thick your slices are, even the weather. Just check on them throughout the day, and pull them when they’re dry.
Transfer your dried tomatoes to an air-tight container. Shake the jar a couple times a day for the first few days to make sure the remaining moisture gets evenly distributed between the tomatoes. Then, store it in a cool, dry place.