Dehydrating Cherry Tomatoes the Easy Way

Learn how to easily dehydrate cherry tomatoes so you can enjoy that fresh summer taste all year-round.

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Course: Condiments

Cuisine: Mediterranean

Keyword: Dehydrated Cherry Tomatoes, Dehydrating Cherry Tomatoes, Sun Dried Tomatoes

Prep Time: 10

Cook Time: 10

Total Time: 10 10

Servings: servings

Calories: 16kcal

Rinse cherry tomatoes and pat dry.
Cut the tomatoes in half on the cutting board.
Place in a bowl to add salt, oil, or other seasonings as desired.
If seasoning, place tomatoes cut side down on the dehydrator trays. If you are not seasoning, place them face up.
Make sure the tomatoes are spaced out evenly and in a single layer.
Dehydrate the cherry tomatoes for about 12 hours. The temperature needs to be between 125°F – 135°F.
Start checking the cherry tomatoes at about the 10-hour mark to see if some are done. Remove those that are completely dehydrated and continue dehydrating the larger tomatoes.
Remove tomatoes from trays and place them in an airtight container.

You may want to line the dehydrator trays or baking sheets with parchment paper so the tomato liquid does not drip all over your dehydrator or your oven.
Most ovens do not have a temperature setting this low. Just put the oven on its lowest setting, and crack the door slightly to allow some of the heat to escape, and to allow more airflow so condensation does not occur.
Make sure there is no moisture left in the cherry tomato when storing. Any moisture remaining will cause mold.
Storing dehydrated tomatoes in an airtight container such as my go-to sealable Weck Jars or plastic containers are the simplest choice.
Dehydrated cherry tomatoes stored in a sealed container in the fridge last for up to a year.
You can store dehydrated cherry tomatoes in a jar full of olive oil at room temperature. This will last up to a year unopened, but after opening, they last a few months. The oil or the tomatoes can be used anytime.