- Tomatoes (cherries and Romas work best)
- Olive oil
- Optional: Herbs
Wash tomatoes, and remove stems. If you’re drying large tomatoes, remove the cores, too.
Slice the tomatoes to your desired size. Smaller pieces dry faster, so cut large tomatoes into slices or strips. Cut cherry tomatoes in half.
Toss the tomatoes with a bit of olive oil.
Arrange the tomatoes on your dehydrator trays. Leave space around each tomato, so they dry faster.
Sprinkle the tomatoes with salt. Add herbs, if you’d like.
Dry until they feel really leathery and dry to the touch.
Store in an air-tight container. Shake the container every day for the first week, so the remaining moisture is evenly distributed throughout the tomatoes. This is an important step that will prevent them from molding.