preserve · Preserve

How to Dry Tomatoes at Home

Drying tomatoes concentrates their flavor into intense, chewy bites that keep for months. Cut them in half, salt lightly, and dry in a low oven at 200°F for 6-12 hours until leathery but still pliable. Sun-drying works too if you have hot, dry weather and good airflow.

Total time: 12 hr 30 min
Hands-on: 20 min
Difficulty: Easy

Ingredients

1 Roma, San Marzano, or paste tomato
1 cherry tomato
coarse salt salt

Step by step

Choose the right tomatoes. Roma, San Marzano, or any paste tomato works best because they have less water and more flesh. Cherry tomatoes dry beautifully too. Avoid beefsteak varieties — too much water, not enough payoff.
Prepare the tomatoes. Wash and cut larger tomatoes in half lengthwise. For cherry tomatoes, cut in half crosswise. Scoop out the seeds and gel with a small spoon or your finger. You want mostly flesh.
Salt the cut surfaces. Sprinkle the cut sides with coarse salt and let them sit cut-side up for 30 minutes. This draws out moisture and speeds the drying process. Pat dry with paper towels before proceeding.
Arrange for oven drying. Place tomatoes cut-side up on wire racks set over baking sheets. The air circulation underneath is crucial. If you don't have racks, use parchment paper but expect longer drying times.
Dry in low oven. Set oven to 200°F. Prop the door open slightly with a wooden spoon to let moisture escape. Dry for 6-12 hours, checking every few hours. They're done when leathery but still bendable — not crispy.
Cool and store. Let tomatoes cool completely before storing. Pack in airtight containers or vacuum-seal bags. They'll keep in a cool, dark place for 6-12 months.

Tips & troubleshooting

The thinner you slice, the faster they dry. Aim for quarter-inch thick pieces.
Don't rush with higher heat — you'll cook them instead of drying them.
Properly dried tomatoes should bend without breaking and have no visible moisture when squeezed.
Save the oil if you store them oil-packed — it becomes intensely flavored and perfect for cooking.

Variations

Sun-dried method. Place salted tomato halves on screens or racks in direct sunlight. Cover with cheesecloth to keep insects away. Bring indoors at night. Takes 3-7 days depending on weather.
Dehydrator method. Arrange on dehydrator trays and dry at 135°F for 8-24 hours. Check manufacturer's guidelines for your specific model.
Oil-packed storage. Layer dried tomatoes in jars with olive oil, herbs, and garlic. Ensure tomatoes are completely covered with oil. Refrigerate and use within 3 months.

Questions

How do I know when they're completely dry?: They should feel leathery and pliable, like a raisin. When you squeeze a piece, no moisture should appear. If they're crispy, you've gone too far.
Can I dry tomatoes without salt?: Yes, but salting draws out moisture and speeds the process significantly. Without it, expect longer drying times and potentially less concentrated flavor.
What if my oven doesn't go as low as 200°F?: Use the lowest setting and prop the door open wider. You can also turn the oven on for 30 minutes, then off for 30 minutes, repeating throughout the process.
How long do dried tomatoes last?: Stored properly in airtight containers, they'll keep 6-12 months at room temperature. In oil and refrigerated, use within 3 months.