Friday, January 14, 2011

Sun-Dried Dehydrated Tomatoes

Admittedly, this was my second batch of the week. The first batch didn't make it but a mere four hours in the dehydrator. Every time Cowboy or I passed by the Excalibur handfuls of these tidbits would get popped into our mouths until we were left with just a few teaspoonfuls of salty tomato, garlic, and basil bits at the end of the drying period. A baggie of these will definitely be in my pack on the next long mountain trail hike. They are like chips but better and so much healthier! My promise to you: One bite out of these tasty morsels and you will never touch a jar of store bought again.

Sun-Dried Tomatoes

6 cups tomatoes (recommended grape, cherry, or Campari), halved or quartered depending on their size
1/2 c. fresh basil, stems removed and leaves sliced thin
2-4 cloves of garlic, minced
2 tsp kosher salt

Toss all ingredients together

and spread onto dehydrator sheets

You can chose to strain the tomatoes some, but if you want to pack them in olive oil when they are done I would suggest keeping the juices on the trays. That way your olive oil will be very flavorful!

Set dehydrator at 125-135 degrees and let dry. This should take about 6-10 hrs depending on the thickness of the tomatoes. They should be pliable but not have moisture in them. If you over dry them, that is fine- they will be more "chip-like" and can be crumbled onto salads (with feta!) and such. *** if you are going to pack them in oil, you must pull them off the trays when they are still slightly moist***

Turn off dehydrator and allow them to cool on the sheets. When cool, put them in a sealed container or in a lidded jar. If you wish, pour good quality olive oil just to cover and store in fridge.


  1. thank you! just got a dehydrator and have a ton of here we go! :)

  2. Excellent Guide... Just bookmarked it. Going to soon try with my Excalibur 3900B 9 Tray dehydrator