How to Dehydrate Cherry Tomatoes

Step Two:

Cut tomatoes in half (half again if needed). I don’t recommend slices, but you can certainly do that for larger tomatoes like Romas.

Step Three:

Place on dehydrator tray skin side down on top of mesh liners or parchment paper.

This is important because you want as much surface area to be exposed to release that moisture (especially if you are putting these on fruit leather sheets), and to help mitigate sticking.

Step Four:

Dry at 125°F/52°C for 10-18+ hours. You want them to be like hard raisins when done.

Related: Get a Dehydrating Temperature Magnet and never wonder about proper drying temperatures again!

Step Five:

Condition by putting into an airtight container, shaking once a day. Look for any moisture build up or if the tomatoes are sticking to each other. If so, put them back into the dehydrator to dry more. If you see mold, toss it all.

Step Six:

Store in airtight container for up to two years. Tomatoes have a shorter shelf-life because of their acids, so remember to mark them to rotate through a little more quickly.

They can be stored in the freezer to prolong their shelf-life, but it isn’t necessary.

Storage and Shelf Life

• Store dried tomatoes airtight container for up to two years in a cool, dry, dark place. Room temperature is fine!
• Vacuum sealing is not necessarily, but you can do it if you choose to help extend the long-term storage.
• Dried small tomatoes should last from 1-2 years.
• Note: If you are storing with oil for a ‘sun-dried’ tomato, safest storage is only about four days in the refrigerator.

Darcy’s Tips

• To make these fun little snacks on their own, feel free to sprinkle with oregano, basil, thyme, nutritional yeast or other herb you love.
• Place tomatoes between two inverted, flat plates, place your hand on top for some pressure, then slice through the tomatoes to make slicing go a little faster.
• Make small jars up for Christmas, but if you are including the oil, remind the recipient to store in the fridge or freezer until ready to use.
• Oil may turn cloudy in cold storage, and that’s fine. Many oils do that. Just let them come to room termpature and the oil will return to its ‘clear’ coloring.

How to Make Sun-Dried Cherry Tomatoes

If your desire is to make these like ‘sun-dried tomatoes’, please follow these steps:

1. Dry your tomatoes as per the directions above.
2. When ready to use, place the desired amount of dried cherry tomatoes in a container, and pour good olive oil over them. Allow them to sit in the oil for a while. Tip: don’t use your best olive oil for this unless you plan on serving them as a side dish on their own.
3. Store in the refrigerator for up to four days.
4. When ready to use, it’s best to simmer the tomatoes and oil in a small saucepan on the stovetop to get them to rehydrate well in the oil.

Dehydrated cherry tomatoes bring a sweet treat to any dish you are creating. Here are some tasty ways to use them!

• Toss into any salad for a sweet bite
• Eat as snacks on their own – they are yummy like raisins or dried cranberries!
• Make Sun-Dried Tomatoes (see recipe card below for instructions)
• Throw into spaghetti sauce, stews, chilis, or casseroles for some texture
• Chop and add to bread, muffins, etc.
• Add to any pasta dish
• As a topping on pizza
• Mix into scrambled eggs
• Toss into soup
• Create savory muffins by mixing Italian seasonings and chopped dried tomatoes and sausage into a basic muffin recipe
• Rehydrate in good olive oil, salad dressing, or even water to add to sandwiches and salads without the chewier texture of just dried.
• Make sun-dried tomato pesto
• Chop into smaller pieces and add to hummus
• Powder and make a scrumptious sandwich spread.
• Related: How to Make and Use Tomato Powder