Sun-Dried Tomatoes

Use meaty paste tomatoes (Roma / San Marzano), or halve cherry tomatoes — less water and fewer seeds than salad types. Wash, halve lengthwise, and scoop out the watery seed gel to speed drying.

Lay the halves cut-side up and sprinkle lightly with fine sea salt. Salt draws out moisture, deepens the flavour, and mildly protects against spoilage.

Place the halves cut-side up in a single layer on the dehydrator trays. Dry at 50–60 °C (125–140 °F). Tomatoes are about 95 % water, so this is slow — roughly 8–12 hours for halves, longer for large ones. Bring the trays in at night so they don't re-absorb moisture.

Ready when leathery and dry to the touch with no moisture when pressed — still slightly pliable, never brittle or wet. Under-dried tomatoes grow mould in storage.

Store fully-dried tomatoes in an airtight jar for 6–9 months; rehydrate in warm water before use. To pack in olive oil with garlic and herbs, the tomatoes MUST be completely dry — moisture trapped in oil risks mould and botulism. Keep oil-packed jars refrigerated and use within 1–2 weeks.