Healthier living, one day at a time!

“Sun-dried” Tomatoes

Prep Time

20 minutes

Prep Notes

Use these to top hummus or mix into cheese to make a delicious spread.

Cooking Time

3-6 hours in oven, 8 hours in dehydrator


1 pint cherry or grape tomatoes (or equivalent amount of chopped tomatoes from you garden!)

1 tbsp balsamic vinegar

1 tbsp olive oil

8 leaves fresh basil, chopped or 1 tbsp dried basil

1 clove garlic, minced


  1. Wash tomatoes in cool water and cut in half. Place in mediium size bowl.
  2. Add remaining ingredients to bowl and mix well.
  3. Place mixture on dehydrator tray with ParaFlexx liner to catch juices.
  4. Dehydrate at 115°F for 12 hours or until the tomatoes are firm but not crisp.
  5. Store tomatoes in a glass jar and cover with olive oil. Will keep in refrigerator for several months.
  6. Oven method: Preheat oven to the lowest setting possible (usually about 135°F but go lower if you can!). Place tomato mixture on a baking sheet lined with parchment paper or Silicone mat (not foil). Bake in oven for 3-6 hours or more depending on oven and tomato thickness. Check periodically to make sure outer tomatoes aren’tburning. Rotate them to the middle if they are. When tomatoes are done, store as above.