An abundance of these gorgeous sweet tomatoes in my garden means I need to preserve some for later. What better way than dehydrating them so I can either add to marinara’s in the weeks to come, or sprinkle on pastas and other dishes, rehydrate for recipes or to simply munch on!
Lots of cherry tomatoes
Wash and de-stem tomatoes. Cut in half and sprinkle lightly with sea salt.
Lay on dehydrator tray skin side down and dehydrate at 115 degrees Fahrenheit for 8 hours or until dry.
These need to be dried out to store.
Store in an airtight container for 2 months.