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Sun-dried Tomatoes II

Sun-dried Tomatoes II

JIM LAWLER

JIM LAWLER

Cherry tomatoes are easily dried in a food dehydrator. When I make soup or stew I throw in a handful, and they taste like they were just picked. You could also rehydrate them in warm water for some other use.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 7 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Cut each tomato in half through the middle, not the ends. Put the tomato halves in a food dehydrator, cut side up. Dry for at least 12 hours. When the tomatoes are totally dry and firm, put them in a plastic bag, and store in the freezer.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

sandycooky
38

sandycooky

9/6/2008

I have dried tomatoes for years, however I sprinkle them with a little organic sea salt before drying. When tomatoes are almost totally dry, they need to still be pliable, run them quickly through the food chopper, pack in a small container, cover with olive oil and freeze for up to 6 months.

jjLuvs2Cook
27

jjLuvs2Cook

9/7/2010

The time will depend on your climate--I live in the desert and they don't take this long. I also like to use mine in the winter by putting a few in a small dish, pour salad dressing over them to steep a bit while I prepare the salad and then toss it all into the salad at the last minute. YUM!

Fergie
26

Fergie

8/23/2010

If you have a convection oven - set it really low. Then you don't need a food dehydrater. My new Electrolux oven worked PERFECT for this and i could do a million at one time.

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