If you don’t have the kind of dry weather that’s good for drying tomatoes on a patio or rooftop garden because of the high humidity where you reside, we have two great alternatives for dehydrating your tomatoes.
1. Using an Oven
It is usual practice to dehydrate tomatoes by leaving them in the oven at a low temperature for an extended period of time.
To get started, prepare the tomatoes by slicing them in half, or into smaller pieces if you’re using paste tomatoes. Followed by taking off the insides, seeds and core.
Preheat the oven to a low temperature, around 200 degrees Fahrenheit (93 degrees Celsius). Next, arrange your tomato halves, cut side up, on a baking sheet coated with parchment paper or silicone mat.
Cook the tomatoes for four to five hours in the oven, or until they are dry and shriveled. The exact cooking time will change based on a number of factors, including the type of oven you use and the relative humidity of the room.
Consequently, at the 4-hour mark, you should check on the tomatoes frequently. Pick off any tomatoes that have become hard and crisp, and keep cooking the rest until they are completely dehydrated.
Although drying tomatoes in an oven yields delicious results, the process is not ideal because it involves turning on the oven in the summer.
So what is an alternative?