Methods for Dehydrating Tomatoes

By Teresa Marrone
Updated on August 22, 2022
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Discover the different approaches to drying tomatoes and which preparation technique should be used based on the tomato variety and size.

Tomatoes come in many varieties and sizes, from small cherry and grape tomatoes to huge beefsteak varieties. Both green and ripe tomatoes may be dehydrated, although only round slicing tomatoes are recommended for dried green tomatoes. Low-acid varieties, however, turn black and should not be dehydrated unless puréed, mixed with a little vinegar or lemon juice, and dried as a leather.

Although tomatoes are used as vegetables, they are actually fruits, so sun-drying works well. When drying tomatoes in a dehydrator or oven, a temperature of 135 to 145 degrees Fahrenheit is recommended to speed drying.

Ripe tomatoes are prepared differently than green tomatoes. Most ripe tomatoes should be peeled (skinned) before dehydrating, although this isn’t necessary with small tomatoes such as cherry, grape, and plum (Roma); however, plum tomatoes will dry more quickly and have a more vibrant color when dried if peeled before dehydrating.

Dehydrating Tomatoes

Preparation:

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