Dehydrated Cherry Tomatoes
Dehydrating cherry tomatoes is one way to preserve the last bit of summer. Then you have a great snack, toppings for salads, or even an ingredient for a pesto!
- 2 pints cherry tomatoes (about 40 to 50 tomatoes)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Slice the tomatoes in half and place them cut side up on a dehydrating rack suitable for your oven if it has a dehydrator function or your dehydrator.
2 pints cherry tomatoes (about 40 to 50 tomatoes)
Mix the olive oil, salt, and pepper, and use a pastry brush to brush a small amount over the cut surface.
2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
Dehydrate in your oven on the dehydrate setting at 175°F or in a dehydrator on the fruit and vegetable setting until the tomatoes are the desired dryness.
If completely dry, you can store at room temperature, although I will always recommend you store in the refrigerator for safety.
The time required to dehydrate will depend on the size of your tomatoes and your desired dryness.
Dehydrated tomatoes can also be stored covered in olive oil.
Serving: 5dehydrated tomatoes | Calories: 42kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 127mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin A: 463IU | Vitamin C: 22mg | Calcium: 11mg | Iron: 1mg