Step 1

Start with clean hands, equipment, and countertops.

Step 2

Prep the tomatoes—slice large tomatoes into ¼" thick slices or cubes. Cherry or grape tomatoes can be halved or quartered. Remove seeds if desired.

Step 3

Arrange the tomatoes on dehydrator trays, utilizing a mesh liner to prevent smaller slices of tomatoes from falling through the holes as they shrink.

Step 4

Dehydrate at 135ºF (57ºC) for 6-12 hours until the tomatoes are dry and hard—they should not bend (see note 2).

Step 5

Let the dried tomatoes cool completely before storing.

Step 6

Short-term storage: If tomatoes will be consumed within a few weeks, store in a ziptop bag or sealed container on the counter or in a pantry.

Step 7

Long-term storage: Condition by loosely packing the dried tomatoes in a transparent, airtight container. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the tomatoes to the dehydrator (unless there are signs of mold—then, throw out the whole batch). Shake occasionally to keep the pieces from sticking together.

Step 8

After conditioning, store in an airtight container in a cool, dark place for up to a year. Vacuum sealing will help extend the shelf life and quality of the tomatoes.