A quick post to catch the end of tomato season. We already know how to slow-roast tomatoes in the oven. With a dehydrator, it’s even easier. These devices are literally called dehydrators, and you can easily buy one. The process is simpler, and the taste is different too.

Let me explain using tomatoes, since everything else is even easier to dry. You’ll need firm tomatoes with plenty of flesh. Cut them into 8 wedges and (this is important) carefully remove the seeds and liquid. Use a knife and be gentle.

Arrange the wedges across all trays of the dehydrator, close it, and let it run for at least 4–5 hours on warm air (you can set it to half power and leave it overnight). If you pack the trays too tightly, the bottom layer will be done faster.

Rosemary is just for looks — herbs placed on top won’t actually add aroma.

These tomatoes keep in the fridge for up to a week. The easiest thing to do with them is drizzle with olive oil, sprinkle with salt, and serve as a salad with a big bunch of fresh greens — basil or arugula. Or use them in a tart, pasta, or however you like.

And yes — a dehydrator is perfect during the season to prep berries in advance for your Christmas cake :)