Dehydrated Heirloom Plum Tomatoes with Herbs

This is simple and fast if you have a dehydrator on hand. I’m not sure that I’d recommend this one for the oven because there is a lot of flesh to dehydrated and I think the circulating air of a dehydrator is necessary for this to come out safely.

Having stated that, these little orange banana heirloom plum tomatoes will not disappoint you as a snack topped with some local cheese. I used some fresh chevre, but I think some fresh feta would work equally well. The flavors of the tomato and herbs are concentrated during the dehydration process so these can take a stronger cheese if you prefer it.

I used a setting of 145F on my Excalibur for about 18 hours to get them about 90% dehydrated. These are a little soft so I would recommend refrigeration and use within a week. If you want to store them on a shelf, leave them in until they are completely dry. You might need to hydrate them just a bit using steam when you go to use them, or chop them into a salad. You can also freeze them if you want to leave them a little moist.  I previously put up a lot of sungolds, but these are equally nice and you can more readily top these with cheese, where you can’t with the little cherry tomatoes.  These go further as an appetizer with cheese.

Dehydrated Heirloom Plum Tomatoes with Dried Herbs


  • Wash and dry your tomatoes, gently.
  • Slice in half
  • Sprinkle with a tiny bit of salt and about 1/8 teaspoon of dry Italian herbs (salt-free) I used the Savory Spice herbs because there isn’t garlic or onion in the mix which can be an allergy problem.
  • The herb and salt flavor will concentrate so go lightly. SKIP the Pepper!
  • Set the tomatoes cut-side up on the tray.
  • Dehydrate at 140-145F until the center are dry and the edges seem just a little full of moisture and plump. Like a wrinkled lip. It takes about 18 hours here with the humidity levels. Adjust for your location.
  • You can mix some green onion, parsley and fresh or roasted garlic into your cheese before you top them and serve.
  • To store the partially dry type, use a freezer bag and squeeze as much air out of the bag as possible before sealing.
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