Easy Dehydrated Tomatoes

These easy dehydrated tomatoes are perfect for summer tomato madness. Picture this: It’s August. Your harvesting baskets are overflowing, it’s too hot to break out the pot of water to scald, too hot to lug up the canning pot, too hot to stand over the stove. I’d just about give my left arm for someone to process my tomatoes during the summer.

This recipe for dehydrated tomatoes is incredibly easy and hands off. Use or oven, or make it even easier with a dehydrator. This is my favorite homestead-scale dehydrator. This is perfect for venison jerky, fruit and veg, herbs, and more. A good dehydrator is a staple for food preservation. 

Dehydrating food takes significantly less hands-on time and can store food indefinitely. Dehydrated herbs, fruit, vegetables, and meats can be great gifts. 

dehydrated tomatoes

Easy Dehydrated Tomatoes


  • As many tomatoes as your heart desires, or as many as your dehydrator can fit.
  • A dehydrator


  1. Wash tomatoes and slice in thin, even pieces
  2. Place slices on tray and do not overlap
  3. Set the dehydrator to 135 degrees F, or use the veg/fruit setting if you have it, for 12-18 hours.
  4. Store in an airtight container
  5. To rehydrate: Soak in cold water for 30 minutes. In a time crunch? Use warm water.


Be sure the tomatoes are completely dehydrated before storing. Any moisture will cause the tomatoes to mold and spoil.

If you don't have a dehydrator, set your oven to the lowest temp it will go and follow the remainder of the instructions. Ideally, you want to put the tomatoes on a mesh rack. If you don't have one, be sure the tomatoes are completely dry, as noted above.