Sun Dried Tomatoes using a Food Dehydrator

Tomatoes Garden Sun-Dried Dehydrator

Every year I see the Markets and Home Stores packed with well meaning ‘Urban Farmers’. They’re going to get in touch

with Pacha Mama, work the soil, understand the ingredients they put in their bodies, and enjoy their bounty. So they flock, squawk, and hover to find the perfect plants for their garden.

Sounds great and I commend anyone for at least attempting to get more involved in their diets. However about this time of year the reality of life comes back with a deafening screech. Most have kids to get ready for the impending school year, and all the running around that entails. Also this is generally the start of the End of Year pushes, so work takes more of a front seat role, and your pour once loved tomatoes are left to fall into the soil and never be enjoyed (or you bought way too many plants and your neighbors are sick of your tomatoes as well).

Never fear my non-winged friends, I have you covered. Use the recipe that follows to not only give thanks to the plants by using their fruits, but also try out that Food Dehydrator that you bought while fueled by NyQuil one early morning fight that gnarly cold.

Enjoy ~ SCJ


Sun Dried Tomatoes…. In a Food Dehydrator!

Serving Size: The world may never know.


2-3 Lbs Fresh Tomatoes

1 Tbs Salt

½ Tbs Fresh Ground Pepper

2 tsp Dried Basil

4 Ea Cloves of Garlic Gently Smashed

2 C Olive Oil

1 C White Distilled Vinegar

1 Ea Rosemary Sprig


1. In a mixing bowl large enough to comfortably fit the tomatoes, add the tomatoes, Vinegar and Cold Water. Should completely cover the tomatoes. Let them soak for about 10 minutes, then rinse them with Fresh Cold Water.

2. While Tomatoes are taking a bath, mix together the Salt, Pepper and Dried Basil.

3. Dry off Tomatoes and Core Tomatoes.

4. Cut Tomatoes into ½ or Thirds depending on thickness. You want them to be about ¼ “ thick. I place mine on a sheet pan lined with paper towel, cut side up.

5. Sprinkle on the seasoning mixture and let sit for about 5 minutes.

6. Transfer the Tomatoes to your Food Dehydrator making sure they are not stacked or touching. You want the best airflow possible.

7. My Dehydrator only has an On/Off – so I put it On for about 8-10 Hours. I don’t want chips, but sogginess it bad news. *if your Dehydrator has a Temp Setting, then try 200 degrees for about 6 hours.

8. Once the tomatoes are done, add them to a mason jar with the Garlic and Rosemary, adding in the Oil as the last ingredient.

9. Seal tightly and store in the fridge (unless you ate them all before they made it to the jar). ** You could also vacuum seal them and store in the freezer to last even longer**