Dehydrating Cherry Tomatoes In The Oven

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Dehydrating cherry tomatoes in the oven is a simple way to preserve fresh summer flavours for the winter time. This is a fool proof method and there’s no fancy equipment needed.

We try to keep our home and kitchen really minimal. We live in a city and just don’t have the space to invest in a piece of equipment unless it serves multiple purposes. For this reason I doubt that we’ll ever buy a dehydrate, despite it making food preservation a bit faster.

But luckily dehydrating most foods can be done in the oven. (And you can also preserve tomatoes by fermenting them or making simple tomato relish.)

You can dehydrate cherry tomatoes until they are fully dried or with a bit of moisture left in them. Drying them completely will mean that they will last longer and can be stored on your cupboard shelf.

If you want them with a bit of juice still in them, you can store them in your fridge or freezer to avoid them quickly spoiling.

An overhead shot of dehydrated cherry tomatoes on a wooden cutting board with a small glass mason jar full of dehydrated cherry tomatoes next to it.

Table of Contents

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Ingredients

Cherry Tomatoes

Dried Green Herbs – like thyme, oregano, basil

Salt

Supplies / Tools

For complete measurements, see the printable recipe card below.

Instructions

Preheat your oven to 200 F / 95 C.

Line a baking tray with parchment paper.

An overhead shot of cherry tomatoes on a baking tray with parchment paper.

You can leave your tomatoes whole or slice them in half. Leaving them whole will take longer to fully dehydrate.

(The above photo is after 1 hour of being in the oven.)

Leave in your oven for 5-6 hours or until you are happy with the texture.

(The above photo is after 3 hours of being in the oven.)

Add to a glass jar and store them in the fridge for a month. You can alternatively put them into a freezer safe container and store them in the freezer for about 3 months.

How To Re-Hydrate Cherry Tomatoes

You can add a handful of cherry tomatoes to a bowl and pour boiling water over top. Allow them to sit for about 45 minutes and then drain the tomatoes. You can alternatively add a handful of cherry tomatoes to olive oil and allow them to steep for about a day. Simply drain and use the tomatoes.

Expert Tips

If you re-hydrate your tomatoes, don’t throw away the olive oil or water that you use to do so. The water would make a great soup base and the olive would be delicious on homemade crackers.

FAQ

How Long Do Dehydrated Cherry Tomatoes Last?

They should last in an air tight container in the fridge for a month or in the freezer for 3 months.

How To Use Dehydrated Cherry Tomatoes?

As a homemade pizza topping – add fresh parmesan to a homemade sourdough pizza base. Layer the dried tomatoes on top and drizzle with olive oil. Sprinkle a bit of oregano on top. You could also try adding homemade fig jam to the pizza for a sweeter flavour.

In salads – simply chop the dried tomatoes into bite sized pieces and sprinkle over top of a crunchy salad.

In quiches – chop up the tomatoes into bite-sized pieces and add them into a quiche.

If you fully dehydrate your cherry tomatoes, you can put them into a food processors and blend them into a powder. You can use this powder to make an easy tomato soup or tomato paste.

What Temperature To Dehydrate Cherry Tomatoes?

Preheat your oven to 200 F or 95 C.

How Long Does It Take To Dehydrate Cherry Tomatoes?

In the oven, it will take about 5-6 hours.

Other Simple Food Preservation Ideas

Lacto-Fermented Carrots

Simple Fermented Tomatoes

Healthy Tomato Relish

If you make this recipe and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!