Garlic Basil Dehydrated Tomatoes (Easy Home Method)
📝 Ingredients
- Tomatoes (fresh or jarred, well-drained)
- Olive oil spray
- Garlic salt (to taste)
- Fresh basil, finely chopped
🥣 Equipment
- Basic plug-in dehydrator
- Knife
- Paper towels
- Clean trays
🍅 Step-by-Step Instructions
1️⃣ Prepare the Tomatoes
If using fresh tomatoes:
- Wash and slice ¼ inch (0.5 cm) thick
- For cherry tomatoes, cut in half
- Remove excess seeds if very watery
If using jarred tomatoes:
- Drain very well
- Pat dry with paper towels
- Let sit 10–15 minutes to remove surface moisture
👉 The drier they start, the better they dehydrate.
2️⃣ Season
- Lightly spray with olive oil (don’t soak them)
- Sprinkle with garlic salt
- Add finely chopped fresh basil
Gently toss to coat evenly.
3️⃣ Arrange on Dehydrator Trays
- Place in a single layer
- Skin side down if possible
- Leave space between pieces for airflow
- Do not overlap
4️⃣ Dehydrate
- Set temperature to 125–135°F (52–57°C)
- Dry for 8–14 hours depending on thickness and moisture
- Rotate trays every few hours if your machine doesn’t circulate evenly
Tomatoes are done when:
- Leathery and flexible (for sun-dried style)
- Fully dry and crisp (for tomato chips or powder)
5️⃣ Cool & Store
Let cool completely before storing.
Store in:
- Airtight jars
- Vacuum-sealed bags
- Cool, dark place
For longer storage:
- Add a food-safe moisture absorber
- Or freeze for maximum shelf life
🌿 Ways to Use
- Chop into pasta or risotto
- Blend into tomato powder
- Add to bread dough
- Toss into salads
- Rehydrate in warm water or olive oil
💡 Helpful Tips
✔️ Too much oil slows drying — keep it light
✔️ Thinner slices = faster drying
✔️ If they feel soft after storage, return to dehydrator 1–2 hours
✔️ Always check for moisture during the first week of storage
