Dehydrated cherry tomatoes
Dehydrated cherry tomatoes are a pantry essential. They add a welcome burst of summer time flavor to any dish you add them to.I'll show you how to dehydrate cherry and grape tomatoes in a dehydrator, air fryer or in the oven. And, I'll give you lots of suggestions on ways you can use them.
Ingredients
- 4 pounds cherry or grape tomatoes *you can use as many or as little tomatoes as you want. 4 pounds is how many cherry tomatoes a small dehydrator holds.
Instructions
- Wash the grape or cherry tomatoes and remove the stems.
- Blot the tomatoes try with a paper towel and cut in half lengthwise.
- Place the tomatoes skin side down on the dehydrator rack. Make sure that the tomatoes aren't touching each other.
- Set the dehydrator to 130° F (55° C). Dehydrate for 10-12 hours. Rotate the trays from top to bottom at least once during the dehydration process. This will ensure even dehydration.
- Dehydrate for 10 hours for moist tomatoes that have a sun-dried tomato consistency. Note: You will need to store these dehydrated tomatoes in the freezer. Any moisture will encourage mold growth if stored in a jar. Dehydrate for 12-14 hours if you want completely dried tomatoes that can be stored in a jar for up to 12 months.
- Once the tomatoes are fully cooled, transfer them to a jar. Store them in a cool, dry place away from direct sunlight. Once a day for one week, take the jar out and give it a good shake. This is known as conditioning. Check the jar to make sure that there's no moisture collecting inside. If there is, you'll need to put your cherry tomatoes back in the dehydrator to remove the excess moisture.
Notes
To dehydrate cherry tomatoes in the oven:
- Line enough large baking sheets with wax paper to accommodate the amount of cherry tomatoes you want to dehydrate. Move your oven rack to the center of the oven.
- Preheat the oven to 250 F (120 C).
- Was the cherry tomatoes and blot dry with a paper towel.
- Cut the cherry tomatoes in half and place skin side down on the baking tray. Be careful that they're not touching.
- Cook the tomatoes for 2-3 hours.
- Store in an airtight container in the fridge for 1 month, or in the freezer for 3 months.
- Wash the cherry tomatoes and blot dry with a paper towel.
- If your air fryer requires preheating, preheat it to 250 F (120 C).
- Slice the cherry tomatoes in half and toss them in a bowl with a bit of sea salt and a drizzle of olive oil (not too much!)
- Put them in your air fryer skin-side down.
- Air fry for 45 minutes, checking every 15 minutes or so. Add or subtract time depending on how dry you want your tomatoes to be.
Nutrition
Calories: 16kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 10mgPotassium: 198mgFiber: 1gSugar: 2gVitamin A: 444IUVitamin C: 21mgCalcium: 10mgIron: 1mg
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