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How To Make Your Own Sun-Dried Tomatoes

  16 rater(s)

Sun-dried tomatoes are amazing and can be used in a plethora of recipes. If you have a newfound love with your dehydrator, you are going to appreciate having this recipe in your life. It is extremely simple to dehydrate them, but they need a slightly higher temperature, so they aren’t Full Body Cleanse approved.

  • Prep Time: 10m
  • Cook Time: 6h
  • Total Time: 6h 10m


  • 2 -3 pounds vine-ripened tomatoes
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • sea salt and pepper, to taste
  • 1 head garlic cloves removed and peeled
  • 10 -12 basil leaves
  • 2 c extra virgin olive oil
  • extra dried oregano and basil (optional)


  1. Wash and dry your tomatoes and slice them into 1/4\" thick rounds.
  2. Lay the tomato slices (without overlapping) on the dehydrator trays and season them with sea salt, pepper, dried oregano, and dried basil.
  3. Place the trays in the dehydrator and leave them in there for about 6 hours at 140 degrees. You want them to be a little pliable, so take them out, flip them, and put them back at the 3-hour mark.
  4. Remove the tomatoes from the dehydrator and layer them in a large jar or smaller jars. Add the garlic cloves, basil leaves, rosemary sprigs, and a little more dried basil and oregano.
  5. Cover with olive oil and cap the jar. Store in the refrigerator and it will keep fresh for about 5 days.