This should be around 3 hours depending on how close to ¼ inch thick they are.

dehyrdating tomatoes-45

For more information, please see my Disclosure Page.

Tomatoes are dehydrated by selecting red, ripe tomatoes and washing the selected tomatoes with a biocide and then rinsing with fresh water.

I do not find it necessary to core my tomatoes, but some people prefer to.

At this point, slice your tomatoes as evenly as possible about ¼ inch in thickness. You now have three options: dehydrate them in an oven, dehydrate them in your dehydrator, or make tomato chips.

This is my preferred technique, as my tomatoes tend to come out in perfect circles.

I use an Excalibur dehydrator with a screen-type tray that allows for maximum drying and minimum surface-to-surface contact where the tomatoes could stick down.

A process according to claim 1 wherein the selecting, washing, rinsing and cutting steps a) to c) are carried out at a temperature of from about 0° C. in order to minimize enzymatic activity prior to the blanching step.13.

A process according to claim 11 wherein the drying step j) is carried out in two consecutive stages, firstly by partially drying the pieces of the concentrate under vacuum at a temperature of from about 58° to 62° C.

The rinsed fruit is cut into approximately cubical chunks and blanched by heating the chunks to a temperature at or below the boiling point of water for a period...

The rinsed fruit is cut into approximately cubical chunks and blanched by heating the chunks to a temperature at or below the boiling point of water for a period of less than 10 minutes to inactivate the enzymes contained in the tomato.

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