Earlier this month we had an unexpected early frost warning here on the homestead, and like any gardener who’s been caught off guard, I rushed out and picked every last tomato I could. Several pounds of tomatoes later, I found myself standing in the kitchen wondering what on earth I was going to do with them all.
Sure, we could have eaten tomatoes with every meal for the next week, but I didn’t want them to go to waste. That’s when I turned to one of my favorite preservation methods: dehydrating them into homemade “sun”-dried tomatoes.
If you’ve ever purchased sun-dried tomatoes from the grocery store, you know they’re a luxury item with a hefty price tag. Making them at home not only saves money, but it also adds a rich, flavorful staple to your pantry for winter cooking.
Why You’ll Love This Recipe
- Affordable pantry luxury – Store-bought sun-dried tomatoes can cost a small fortune. Making them at home gives you that same deep, savory flavor without the price tag.
- Perfect for preserving a bumper crop – Whether it’s an unexpected frost or just a big harvest, dehydrating is one of the easiest ways to make sure no tomato goes to waste.
- Versatile in the kitchen – Dehydrated tomatoes can elevate soups, pastas, breads, dips, and salads all winter long.
How to Dehydrate Tomatoes
Ingredients & Supplies Needed
- Fresh tomatoes (any variety works, but meaty tomatoes like Roma or paste types dry best)
- Dehydrator & liners
- Sharp knife
Step 1 – Wash
Rinse your tomatoes thoroughly and pat them dry.
Step 2 – Slice
Slice them thinly and evenly—about ¼ inch thick. This helps them dehydrate evenly.
Step 3 – Arrange
Place the slices on a lined dehydrator tray, keeping them in a single layer without overlap.
Step 4 – Dehydrate
Set your dehydrator to 120–135°F (medium setting). Dry for 12–18 hours, depending on the thickness of your slices and the juiciness of the tomatoes. They’re ready when they’re completely dry but still slightly pliable—not brittle.
Storage
Once fully cooled, store your dehydrated tomatoes in:
- Airtight jars (for pantry storage in a cool, dark place)
- Vacuum-sealed bags (for longer shelf life)
- Freezer bags (pop them in the freezer for year-long storage if you prefer extra security)
How to Use Dehydrated Tomatoes
- Rehydrate – Soak in warm water or broth for 15–20 minutes before adding to soups, stews, or casseroles.
- Infuse – Pack in olive oil with herbs for a delicious, ready-to-use addition to sandwiches and salads.
- Chop and sprinkle – Use them dry as a flavor boost in bread dough, focaccia, pasta dishes, or savory muffins.
Bringing Summer Into Winter
Dehydrating tomatoes is one of those small, simple acts of homemaking that pays off big in the colder months. It takes a bit of time, but not much effort—and the reward is opening a jar in January to find the flavor of summer waiting for you.
If you’re looking for a way to make the most of your tomato harvest (expected or unexpected!), this method will quickly become a pantry staple in your home too.
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