How to Make Sun Dried Tomatoes in a Dehydrator or Oven
About This Resource
This article provides a comprehensive guide on how to make sun-dried tomatoes using either a dehydrator or an oven. It begins by explaining the challenges of drying tomatoes in the sun and emphasizes that most commercially available sun-dried tomatoes are actually dried using these methods. The article details the necessary ingredients, including fresh tomatoes and optional herbs, and outlines step-by-step instructions for preparing and drying the tomatoes. It also discusses the expected yield and offers tips on assessing doneness, including how to achieve the desired texture. The practical takeaway for readers is that they can effectively preserve tomatoes at home, enhancing their flavor and extending their shelf life for use in various dishes.
Key takeaways
What to know before you act on this, from the SteadScape editors.
- Start with 4 pounds of fresh tomatoes to yield approximately 1 quart of sun-dried tomatoes, perfect for preserving summer flavors.
- Cut tomatoes into even wedges no thicker than 1/2 inch for optimal drying; thinner pieces dry faster but may become brittle.
- Use a dehydrator set at 125 to 130°F or an oven at 200 to 225°F, drying time varies from 2 to 24 hours depending on method and tomato size.
- Add about 1 heaping tablespoon of chopped herbs per 2 pounds of tomatoes for enhanced flavor; common choices include oregano and basil.
- Check for doneness when tomatoes are shriveled and pliable, adjusting drying time based on your texture preference to avoid mold.
- Best for
- Home cooks with access to fresh tomatoes; ideal in late summer during harvest season.
Source Information
Summary and key takeaways written by SteadScape. How we choose resources
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