Sun-dried tomatoes in a dryer

Cookinero 26 February 2025

The difference between dried tomatoes in a dehydrator and those prepared in the oven is that in an electric dehydrator you do not need to control the cooking process. Although it will take a little more time. The finished dish can be rolled up in jars, making supplies for the winter. For a snack, you can use your favorite spices and herbs, and also add garlic for flavor. Choose high-quality olive oil - you can buy it at any grocery store.

How to cook Sun-dried tomatoes in a dryer

Step 1

Sun-dried tomatoes in a dryer

Prepare the tomatoes. Cut the tomatoes into circles. Transfer the tomatoes to a colander, sprinkle with salt (about 2.5 tbsp), leave for 30 minutes. Place the tomatoes on the grates of the electric dryer. Turn on the electric dryer and leave for 12-14 hours.

Step 2

Sun-dried tomatoes in a dryer

Roll up the tomatoes in jars. Place the tomatoes in jars, sprinkle with Italian herbs and pepper. Heat the oil with garlic cloves in a saucepan, without bringing to a boil. Remove the garlic from the oil, put it on top of the tomatoes in the jar. Pour the warm oil into the jar with the tomatoes. Add balsamic vinegar. Screw on the lid and put the jar in the refrigerator.

Sun-dried tomatoes in a dryer - FAQ About Ingredients, Baking Time and Storage

Yes, cherry tomatoes work well! Cut them in half or leave them whole for a sweeter, more intense flavor. Adjust drying time to 8–10 hours due to their smaller size.
When properly sealed and submerged in oil, they last up to 3 months in the refrigerator. Always use clean utensils to prevent contamination.
Absolutely! Skip the oil-infusion step and store dried tomatoes in an airtight container for up to 1 month. Rehydrate in warm water before use.
Yes! Freeze oil-packed tomatoes in jars (leave headspace) or freeze dried tomatoes in bags for up to 6 months. Thaw in the fridge overnight.
Try them in pasta, salads, or sandwiches, or blend into dips. The infused oil also makes a delicious bread dip or dressing base.
No, peeling isn’t necessary—the skins soften during drying. Leaving them on adds texture and saves time.
Yes! Follow the same method—set the dehydrator to 135°F (57°C) and dry for 8–14 hours, checking periodically.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.
Categories Menu Recipes
Top