There’s something especially satisfying about preserving the last of the garden before the first frost arrives. If your cherry tomato plants are still producing faster than you can eat them, dehydrating is an easy way to save that summer flavour for later.
The tomatoes become sweet, chewy and intensely flavourful, and they’re surprisingly versatile. They’re wonderful tossed into pasta, soups, salads and eggs, but they also make a great little fruit-leather-type snack. The chewy, concentrated sweetness is often a hit with kids, too.
Dehydrated Cherry Tomatoes
- Wash and dry your cherry tomatoes.
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Slice them in half.
- Arrange in a flat layer on your dehydrator trays, leaving space between the tomatoes for air to circulate. Some people prefer drying them cut side up, it's really just a matter of personal preference.
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Dehydrate at 130 degrees, checking periodically as they dry. The time will vary depending on the size and juiciness of your tomatoes, but generally this will take at least 12 hours.
- They’re ready when they’re dry, leathery and chewy, with no wet or squishy centre.
- Cool completely before transferring to an airtight container.
- Store in a cool, dark place for shorter-term storage up to a few weeks, or refrigerate or freeze for longer storage. You can also store in seasoned olive oil to use more like jarred sundried tomatoes in cooking.
Tip: If you don't own a dehydrator, check your local library! Many libraries lend or rent out things besides books, including preservation appliances like dehydrators.
A little taste of summer
By the time frost threatens, those last tomatoes can feel like the final little gift from the garden. Dehydrating them lets you tuck some of that harvest away for the months ahead, and gives you a delicious snack to pull out when the garden is sleeping.
And if you have little garden helpers, let them try one straight from the jar. They might be surprised that a tomato can taste a little like a chewy piece of fruit.
