Since 2010, Tomato Dirt has garnered 4.6+ million views, making it the web’s leading online source for growing tomatoes in the home garden. Award-winning writer and Tomato Dirt owner Kathy Widenhouse has helped thousands of home gardeners grow healthier tomatoes. Be one of them when you get Tomato Dirt’s Growing Guide here.
Drying tomatoes is easy, economical, and a good way to save some of summer’s bounty if you’re running out of room in your freezer or on your pantry shelf. The idea is simple: remove water from the tomatoes to preserve them.
Any kind of tomato can be dried, including cherry tomatoes. Best drying tomatoes are meaty, contain few seeds, and are small.
Roma tomatoes (also called Italian, paste, or plum tomatoes) are the hands-down favorite for drying because they have more flesh and less seeds than most other varieties. Beefsteak tomatoes work less well for drying because they have high amounts of gel around seeds.
Regardless of what variety you use, choose tomatoes that are firm, meaty, and of uniform size so they dry at the same rate. One special note: make sure tomatoes you select for drying are not bruised or just past ripeness.
Each of these methods has advantages and disadvantages.
Roma tomatoes: cut in half
Cherry tomatoes: cut in half
Slicing tomatoes: cut into ¼” slices
Color: dark red
Texture: dry and leathery, but not brittle or tacky
Flexibility: bendable, like a raisin
More on preserving tomatoes
Oven dried tomatoes: step-by-step directions to make your own ...
Dehydrating tomatoes in a dehydrator: the most reliable drying method
Food dehydrators explained ...
Making sun dried tomatoes: step-by-step directions ...
How to dry tomatoes in a microwave ...
How to rehydrate dried tomatoes ...
Storing dried tomatoes in the pantry, refrigerator, freezer ...
Drying tomatoes FAQs: answers to your questions ...
As an Amazon Associate and Rakuten Advertising affiliate I earn from qualifying purchases.
SHARE THIS PAGE:
FREE! 10 Must-Know Tomato Growing Tips: 20-page guide
Get yours here: