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How to Dehydrate Tomatoes

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The versatility of dehydrated tomatoes is truly limitless. Great as a snack or topping on pizzas and salads, dehydrated tomatoes can be used in soups, stews, baking, marinades, dips, stuffing… The list goes on and on. 

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Snapshot

Special Prep

Blanch (optional)

Temperature

135°F

Time

10+ hours

Mass Change

Approx 90% decrease

How to prep tomatoes for dehydrating

Besides washing and slicing the tomatoes, there aren’t any additional prep steps required.

For skinless tomatoes (optional): Quickly blanch tomatoes by boiling for 30–90 seconds (30 seconds for smaller tomatoes). Immediately transfer to an ice bath—skins will peel right off by hand! Allow to cool before slicing. 
 
Note: Avoid over-blanching, as it can make the tomatoes too soft, making them difficult to slice and dehydrate properly.

Sliced? Diced? Or Halved?

Pro tip:

For dehydrated diced tomatoes, I recommend slicing them into 1/8″ – 1/4″ thick rounds (rather than dicing) before dehydrating. Once dried, chop them into your desired size. This method ensures consistent thickness for drying, retains more of their flesh and flavour and makes it easier to arrange the tomatoes on the trays for optimal airflow.

If you’re wanting to dehydrate cherry tomatoes (more like sundried tomato form), slice them in half and dehydrate them skin side down. Expect to add up to 6 additional dehydrating hours. 

How to dehydrate tomatoes

Basic steps:
  1. Slice tomatoes into congruent slices; ideally about 1/4″ thick
  2. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (no over lapping)
  3. Place in dehydrator and dehydrate at 135°F for about 10 hours.

It’s that easy!

Notes:

  • A mesh liner is recommended for tomatoes
  • Dehydrating times may vary (the water content in the rice, 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 tomatoes are fully dehydrated?

Cherry tomato slices before and after dehydrating

Tomatoes will be dry to the touch and quite stiff, but somewhat flexible. No moisture should excrete when split in half and squeezed.

Jar test: If eager, you can place your tomatoes 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 tomatoes become tacky) you know there is still moisture and more dehydrating time is needed. 

Note: You technically can’t over dehydrate tomatoes. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left. 

Fresh to dehydrated conversion measurements ​

90%

The mass and weight of tomatoes decreases by about 90% once dehydrated.

Ex. 1 cup sliced tomatoes

  • Pre-dehydrated: 135g | 1 cup 
  • Dehydrated: 13g | 3 tbsps

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How to store dehydrated tomatoes:

Here are some tips to help you maximize the shelf life of your dehydrated tomatoes:

When dried and stored properly, tomatoes should have a shelf life of several years.

 

Some of our recipes with dehydrated tomatoes:

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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! 

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.

Before 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 flavors more easily when cooked, making dishes more flavorful
  • 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 tomatoes:

Dehydrated tomato to water ratio is typically 1 : 1 – 1.25

 Per 1/4 cup of dehydrated tomatoes:

Quick Simmer

  1. Add 1/4 cup water and bring to a boil
  2. Turn down heat, cover and simmer for 5 minutes
  3. Turn off or remove from heat and let sit for 2-3 minutes

Just Add Hot Water

  1. Add 1/4 cup boiling water and stir
  2. Let soak for 12-15 minutes

Add water & refrigerate

  1. Add 1/4 cup boiled water and stir
  2. Allow to cool, place in 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. 

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FAQs

Can I use canned tomatoes?

Yes, you can dehydrate canned tomatoes! In fact I often dehydrate tomato sauce. But keep in mind: since canned tomatoes are packed in liquid, you may need to drain them first (which can simply be a waste of nutrients and yield). In some cases you can actually dehydrate the juices too but will need to significantly extend the dehydrating time.

It all depends on the style of canned tomatoes and your intended use for them. 

In either case, when selecting canned ingredients, always check the label—opt for brands that contain only tomatoes, water, and possibly salt, while avoiding additives that may interfere with the drying process. 

Can I use an oven to dehydrate tomatoes?

Not unless your oven can maintain a low temperature of around 135°F (57°C). Tomatoes need to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the tomatoes or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.

How to Dehydrate Tomatoes

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Prep Time 15 minutes
Dehydrating time 10 hours

Notable Equipment

  • 1 Dehydrator

Ingredients
  

  • tomatoes, any variety

Instructions

  • 1. Slice tomatoes into congruent slices; ideally about 1/4″ thick rounds
  • 2. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (no over lapping)
  • 3. Place in dehydrator and dehydrate at 135°F for about 10 hours

Notes

  • Are you wanting dehydrated diced tomatoes instead of rounds? I still recommend dehydrating them in rounds and cutting them into pieces once dried. This prevents losing a lot of the inner flesh and promotes more even drying throughout
  • If dehydrating halved baby/cherry tomatoes, expect to add up to 6 extra hours of dehydrating time 
  • A mesh liner is recommended for tomatoes
  • Dehydrating times may vary (the water content in the tomatoes, 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
Keywords: dehydrating

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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.

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