We live in an ideal climate for tomato growth, and every year we get an abundance of tomatoes. This year my two cherry tomato plants are producing faster than we can eat them, so I started dehydrating them.
It’s simple and easy. I just slice the tomatoes in half and set them on the trays open side up. Let dehydrate for about 12 hours or until they reach the desired consistency – I like mine to be a little chewy still, so I don’t dry them out completely.
You can store them in a bag or jar in the pantry for a week or two, but if you want to save them longer you’ll need to freeze or refrigerate them unless you dry them out completely until there are crunchy.