How to Dehydrate Tomato Sauce
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Dehydrated tomato sauce is super versatile – it’s an easy way to pack a punch of flavour into all kinds of meals. Toss it into pasta, soups, stews, chili, or even a quick trail pizza for that rich, slow-cooked tomato taste.
Snapshot
Special Prep
none
Temperature
135°F
Time
10 hours
Mass Change
Approx 90% decrease
How to prep tomato sauce for dehydrating
It’s truly as simple as pouring the sauce into the trays. Â
You can use canned or homemade tomato sauce. Whichever route you take, stick with tomato sauce that only contains tomatoes and perhaps some salt and citric acid. Skip any brands or recipes that include oils, fats, or other additives, as they can affect the dehydrating process.
How to dehydrate tomato sauce
Basic Steps:
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- Pour tomato sauce onto a leather tray insert; see notes below for amounts needed.
- Spread the sauce as evenly as possible – tilting the tray and gently tapping it flat on the counter can help create a uniform layer.
- Place the tray in the dehydrator and dry at 135°F for about 10 hours. When fully dehydrated, the sauce should peel off in leather-like sheets. To help release it, gently flex the tray—similar to cracking an ice cube tray. Just be careful not to apply too much pressure, as the insert can crack.
It’s that easy!
Notes:
- The amount you’ll need depends on the size of your trays — aim to spread the sauce in an even layer that fully covers the surface. You don’t want it too thick, but it also shouldn’t be so thin that it’s translucent.Â
- A fruit leather insert tray is required for tomato sauce
- Dehydrating times may vary (the ingredients and water content in the sauce, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
How do you know when tomato sauce is fully dehydrated?
Tomato sauce is fully dehydrated when it feels dry to the touch and peels off the tray in a flexible, leather-like sheet. It might crack or tear as you remove it, but it shouldn’t stretch or feel sticky.
Jar test: If eager, you can place your tomato sauce in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the tomato sauce becomes tacky) you know there is still moisture and more dehydrating time is needed.Â
Note: You technically can’t over dehydrate tomato sauce. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.Â
Fresh to dehydrated conversion measurements ​
90%
The mass and weight of tomato sauce decreases by about 90% once dehydrated.Â
Ex. 1 cup tomato sauce
- Pre-dehydrated:Â 275g
- Dehydrated:Â 28gÂ
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How to store dehydrated tomato sauce:
Here are some tips to help you maximize the shelf life of your dehydrated tomato sauce:
- Allow to cool after dehydrating before storingÂ
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, tomato sauce should have a shelf life of several years.
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Rehydrating Dehydrated Ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!Â
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
For Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavours more easily when cooked, making dishes more flavourful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating dehydrated tomato sauce:
Dehydrated tomato sauce to water ratio is typically 7g : 1/4 cup
Slightly adjust the amount of water depending on whether you want a thick, paste-like consistency or a thinner sauce.
 Per 7g of dehydrated tomato sauce:
Quick Simmer
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 2 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/4 cup boiling water and stir
- Let soak for 12-15 minutes
Add water & refrigerate
- Add 1/4 cup water and stir
- Place in the fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.Â
FAQs
Can I use flavoured tomato sauce such as pasta sauce?
I don’t recommend it. Ingredients commonly found in pasta sauces like oils, cheese, meats, and even herbs dehydrate best at different temperatures than tomatoes. Using them together increases the risk of improper drying and potential spoilage.
Can I use an oven to dehydrate tomato sauce?
Not unless your oven can maintain a low temperature of around 135°F (57°C). Tomato sauce needs to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the corn or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
How to Dehydrate Tomato Sauce
Dehydrated tomato sauce is super versatile - it’s an easy way to pack a punch of flavour into all kinds of meals. Toss it into pasta, soups, stews, chili, or even a quick trail pizza for that rich, slow-cooked tomato taste.
Notable Equipment
- 1 Dehydrator
Ingredients
- prepared tomato sauce canned or homemade, see notes
Instructions
- 1. Pour tomato sauce onto a leather tray insert; See notes below for amounts needed.
- 2. Spread the sauce as evenly as possible - tilting the tray and gently tapping it flat on the counter can help create a uniform layer.
- 3. Place the tray in the dehydrator and dry at 135°F for about 10 hours. When fully dehydrated, the sauce should peel off in leather-like sheets. To help release it, gently flex the tray—similar to cracking an ice cube tray. Just be careful not to apply too much pressure, as the insert can crack.
Notes
How much tomato sauce per tray:
- The amount you'll need depends on the size of your trays — aim to spread the sauce in an even layer that fully covers the surface. You don't want it too thick but it also shouldn’t be so thin that it's translucent.Â
- You can use canned or homemade tomato sauce. Whichever route you take, stick with tomato sauce that only contains tomatoes and perhaps some salt and citric acid. Skip any brands or recipes that include oils, fats, or other additives, as they can affect the dehydrating process.
- A fruit leather insert tray is required
- Dehydrating times may vary (the ingredients and water content in the sauce, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
