How to Dehydrate Tomato:

Dehydrated tomatoes are a must-have staple in your food dehydration. They have endless utility. These rehydrate easily into soups, stews, and chili. Just grab a handful of sliced dehydrated tomatoes when you need them and throw into a crockpot ad they rehydrate back to new. You can even put into a your own “meal in a bag” food creation with other dehydrated foods! You can also puree them and dehydrate as a tomato leather that will rehydrate back to a tomato base for soups, stews, and sauces. You can also powder them and use powdered tomato in countless recipes. They store vacuum sealed for years! 

Below you will find photos of both sliced beefsteak tomatoes and halved cherry tomatoes.


  • Rinse and then pat dry
  • Slice large tomatoes into 1/4 inch slices, and cut cherry tomatoes into halves.
  • Spread evenly on dehydrator tray and dehydrate at 125 degrees Fahrenheit for about 10 hours, until the consistency in these photos.
  • You can also puree tomatoes to make tomato leather, which can be rehydrated into a tomato sauce!
  • Store in a vacuum and Mylar bag for later use in recipes

Dryness Check:

A properly dehydrated tomato slice will feel dry to the touch and be easily broken in half. Dried cherry tomatoes will “click” when dropped on the table, and will be somewhat chewy and soft but should not feel wet or sticky to the touch. If yours do not feel this way, just put them back in the dehydrator for a few more hours!


For the full A to Z food dehydrating guide, get our cookbook!