Dehydrating Cherry Tomatoes
Juicy bursts of flavor meet delightful crunch! These dried cherry tomatoes result in a savory snack or versatile ingredient that adds a burst of intense tomato goodness to your recipes!
Ingredients
- 2 lbs cherry tomatoes fresh
Instructions
Prepare Cherry Tomatoes:
- Remove any stems or leaves and wash tomatoes under cool running water, making sure to remove any dirt or soil from the tomatoes. Remove any over-ripe tomatoes as they should not be dehydrated, and set aside any tomatoes that aren't quite ripe and allow them to ripen further before dehydrating.
- Slice the cherry tomatoes in half then place them on the dehydrator tray in a single layer, skin side down. It only takes a second to ensure they are skin side down, but makes a large difference in drying time.
Dehydrate The Tomatoes:
- Place filled trays into the dehydrator and dry at 135°F for 12-14 hours.
- Check tomatoes every hour or so near the end of the drying time for doneness. Tomatoes are done when they are leathery, slightly pliable, and a bit sticky (without being wet or glossy). If they still feel damp or you see actual moisture on them, they’ll need more time in the dehydrator.
Store + Condition:
- Once the tomatoes are completely dried, allow the racks to cool in the dehydrator for 30-45 minutes before transferring to an airtight, long-term storage container. This allows the heat to dissipate and reduces the chances of condensation forming in your storage container.
- Once the dried cherry tomato pieces are in storage containers, shake the jar each day or so for a week and observe the container for signs of moisture. If there are no signs of moisture, you're good to go, place them in a cool dark place for long-term storage! If there is evidence of moisture in the container, you must add the tomatoes back to the dehydrator and dry it longer. After they've been dried the second time, you'll need to go through the conditioning process again.
Notes
Expert Tips
- Think small. It's a bit more hassle at fill up time, but storing the dry cherry tomatoes in smaller jars or containers is better - because we are removing so much volume, a lot of them fit in one jar. Large jars mean more opening and closing the jar and exposing your dehydrated tomatoes to the air which can degrade the quality.
- Stay sharp. This might sound silly, but my favorite knife when working with tomatoes is on with a thin, serrated blade. A sharp, straight blade also works, but I always reach for my yellow-handled "tomato knife". A clean cut makes the process much smoother and easier.
- Double up. Chances are your dehydrator's already running, and if that's the case, feel free to load your tomatoes in with other mild veggies. Avoid drying with garlic, onions, bell peppers, hot peppers and other very fragrant veggies or herbs as they can affect the flavor and aroma of your tomatoes.
- No dehydrator? If you don't have a dehydrator, don't despair! You can follow the steps in my sun dried tomatoes recipe.
