Do you want to know How to Make Homemade Sun-Dried Cherry Tomatoes? Homemade “Sun”-Dried Tomatoes are easy to make in your dehydrator. It’s a great way to use up all your summer cherry tomatoes, so you can have a taste of summer all year round!
Tomatoes, tomatoes and more tomatoes. I have tomatoes coming out my ears! More tomatoes than we can eat, give away and make into sauce for the freezer. So I thought… how else can I preserve these summer beauties?
How about drying them out?!
We have a dehydrator for making jerky when Nick is on a hunting kick, but I’ve never dried anything but meat in it. I keep wanting to try dried fruit, but then never get around to it. Sun-dried tomatoes were my first experiment! (Tomatoes technically are a fruit, after all.)
This is the really simple NESCO food dehydrator that I have (I have an older version) and it works great. There are lots of fancier versions though too.
The tomatoes took a lot longer than I thought they would, but they were totally worth the wait. They are so flavorful and delicious. They’re like little tomato raisins and I’ve been popping them like candy.
Though the tomatoes are great on their own, they’re also awesome for cooking with! You are definitely going to want to try this Sun-Dried Tomato and Basil Pasta! Re-hydrating the tomatoes in a creamy sauce with fresh garden basil was pretty much amazing.
I used cherry tomatoes because I had soooo many of them and they aren’t good for making sauce (too much skin and seeds)– but you could pretty much use any kind of tomato here. If I used something bigger, I would probably de-seed them.
The cherry tomatoes really came out great though because they’re so sweet, and dehydrating the tomatoes makes the flavor extra concentrated and delicious. Plus the prep is really easy– just halve them!
And place them cut-side up on the racks of your dehydrator. Easy peasy!
The tomatoes may take up to 12 hours to dry out, depending on your dehydrator, but they are oh-so worth the wait. For something that many people think of as a vegetable, these little babies taste like candy.
Now it’s time to eat them! Enjoy as is, sprinkled on salads, tossed in pastas, blitzed into pesto… the possibilities are endless!
- ~3 cups cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 2 tsp Italian Seasoning (or a mix of your favorite dried herbs: basil, oregano, sage, etc)
- In a large bowl, toss halved cherry tomatoes with olive oil, salt and herbs.
- Place cherry tomatoes cut-side up on the racks of your dehydrator.
- Turn on the dehydrator (mine does not have heat settings, but if yours does, set it to 135-140 degrees).
- Flip the tomatoes after 5 hours and continue checking them every couple hours after that.
- Depending on the temperature and efficiency of your dehydrator and the water content of your tomatoes, it may take 6 to 12 hours to completely dry your tomatoes.
- Leave the tomatoes in the dehydrator until they are completely dry.
- Remove, let cool completely, and store in an airtight container at room temperature.
You might also want to check out this Sun-Dried Tomato Pesto that I made with a bunch of my tomatoes. It’s perfect for gifting to neighbors and friends!
What’s your favorite way to eat sun-dried tomatoes? Any recipe suggestions for me? Have you ever made dried fruits or veggies?