Wash, dry, and cut – depending on the size, you can cut them in half or into smaller pieces. Cut through the middle/equator of the tomato – this is the usual way – or vertically. You can also cut them into wedges.
Place the sliced tomatoes cut side up on your tray – either a dehydrator tray, oven rack, baking sheet or a drying rack/screen if you are drying them in the sun. Make sure to place parchment paper on any metal rack/baking sheet. The pieces shouldn't overlap and even better, leave a bit of space between them for air circulation.
Sprinkle the tomatoes lightly with salt to help draw out the moisture.
In the dehydrator
Dry the pieces at 155ºF/68ºC for 8-12 hours. The actual timing will change based on the thickness of the tomato slices, so keep checking after 7-8 hours. Overall humidity and elevation will also impact how fast the sundried tomatoes cook.
In the oven
Oven sundried tomatoes follow a similar method to the dehydrator. Dry tomatoes in the oven at 160ºF/70ºC for 8+ hours – keep checking on them and dehydrating them as long as they need. They should be dry, but pliable.
If your oven doesn't go that low, select the lowest possible temperature and dehydrate the tomatoes for about 4 hours – check on them after 3-4 hours and keep dehydrating as needed. Keep the door open to let the steam out.
In the sun
If you want to follow the traditional method, the general climate needs to be dry and sunny for an extended period of time. To dry tomatoes in the sun, allow them to sit out in direct sunlight for 5-10 days.
It's best to cover them up so they don't attract bugs – the salt will help with that. Otherwise, you can cover them with a layer of cheesecloth or mesh netting to keep them protected.
To store
After drying, store your sundried tomatoes in an airtight container in a cool, dry place. Make sure they have fully cooled before sealing the container to prevent moisture build-up. When stored at room temperature, they can last a couple of weeks. If you keep them in the fridge, they can last a couple of months, and in the freezer - for 4-6 months.
Video
Notes
The Right Tomatoes: Avoid overripe or watery tomatoes as this can slow down the drying process.
Even Slices: For even and consistent drying, slice or cut the tomatoes into uniform pieces/slices within the same batch.
Salt: Don't overlook salting the tomatoes! It'll boost flavor and eliminate moisture during drying.
Give them Space: When arranging your slices in the dehydrator, don't crowd them. Leave enough space so the air can circulate – it helps the drying.
Dry them Properly: Make sure the tomatoes are completely dry before storing – otherwise, they will spoil. Even a little moisture can cause mold, so take your time to ensure the tomatoes are totally dry.
Don't Over Dry: If your tomatoes are too dry, they can become brittle. You can use this to make tomato powder, but it does change the texture.
Check the blog post for serving suggestions and for flavoring options!