How to Dry Cherry Tomatoes at Home
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Learning how to dry cherry tomatoes is a practical way to use a summer glut without canning. Dried tomatoes concentrate the flavor and take up far less space than fresh fruit. Drying is also a food preservation method, so the steps matter: the temperature has to be high enough to move moisture out, and the pieces need to be dried fully before storage. This guide explains the steps that the university extension sources describe, and it is clear about where those sources stop short of cherry tomatoes specifically.
Quick answer
- Use a food dehydrator, or an oven set low, and dry the tomatoes at about 135 to 140 degrees Fahrenheit.
- Cut cherry tomatoes in half, or leave them whole if you prefer a chewier product. Cut pieces dry faster.
- Do not dry tomatoes outdoors in most of the country. Extension guidance says sun drying is not recommended in most areas.
- Drying lowers moisture, but it is still a preservation step, so follow tested guidance for storage and check the finished pieces before you pack them.
Why temperature and airflow matter
Drying works by moving water out of the fruit faster than it can spoil. The Let’s Preserve: Drying Fruits and Vegetables (Dehydration) publication, HHS-802-W, notes that “Sliced pieces will dry more quickly than fruit or vegetables left whole.” That is the basis for cutting cherry tomatoes before they go on the tray.
Temperature has a limit. The same publication warns that if the heat is too high, “the outer surface will harden, preventing moisture” from leaving the interior. This is called case hardening. A tomato that looks dry on the outside can stay moist inside and spoil later. Keep the dehydrator in the lower range rather than rushing with high heat.
The UC Cooperative Extension drying publication gives a clear target. It states that “135 to 140°F to finish drying” is the range for the final stage. The publication also describes starting at a higher temperature when the food is still wet, then dropping the setting after the surface moisture is gone. Use the same logic for cherry tomatoes, which are small and dry quickly once the skins split.
Preparing cherry tomatoes for the dryer
Choose ripe, firm tomatoes with no soft spots. Wash them, remove the stems, and cut each tomato in half from top to bottom. Halves dry faster and more evenly than whole tomatoes. Very small cherry tomatoes can be dried whole, but they will take longer, and the skins are more likely to stay tough.
Skins are a separate question. The Illinois Extension question-and-answer publication asks “Do you need to remove the skins of tomatoes before drying” but the excerpt we retrieved did not give a complete answer for cherry tomatoes. The sources do not require peeling for cherry tomatoes, so leaving the skins on is a reasonable choice, and it means a slightly chewier outer layer in the finished piece.
Arrange the halves cut side up on the dehydrator trays so juice does not drip onto the lower trays. Leave a little space between pieces so air can move around each one. Overcrowded trays slow drying and can leave damp centers.
Drying steps
Set the dehydrator to about 135 to 140 degrees Fahrenheit and begin checking after several hours. Cherry tomato halves are done when they feel leathery and dry to the touch, and they should not feel wet or sticky in the center. Cut one piece in half to check the middle. If you see moisture, return the tray to the dryer for more time.
If you use an oven, set it to the lowest temperature that holds steady, and leave the door cracked to let moisture escape. Oven drying is less efficient than a dehydrator and needs more attention. The Illinois Extension publication says that “Yes, there are options for air drying and drying with an oven and microwave,” so an oven is a recognized option, but it is not the only one.
Dried tomatoes should be cool before packing. Pack them in clean, dry containers and keep them away from heat and light. The extension sources in this article focus on drying, not long-term storage, so follow tested USDA or state extension guidance for storage times and conditions.
Storing and using dried cherry tomatoes
Store dried cherry tomatoes in a sealed container, and check them for moisture or mold before use. If the pieces feel soft or sticky, return them to the dryer or discard them. Dried tomatoes can be rehydrated in warm water, added to sauces, or chopped into pasta and salads. The Illinois publication discusses rehydrating dried foods, and it notes that drying “may go more quickly or more slowly than expected,” so judge doneness by feel and by a cut-open test rather than the clock.
For more on preserving tomatoes in general, see our guide on how to preserve tomatoes. If you also dry herbs from the same garden, the steps are similar; see how to dry herbs.
How we chose
We used three non-retail sources: a University of Illinois Extension question-and-answer publication on drying, a UC Cooperative Extension drying publication, and the Let’s Preserve drying publication, which covers fruits and vegetables including tomatoes. Each was opened on 2026-10-27 and the quotes above were copied from the fetched text. An Oklahoma State extension drying page returned an access error and was not used. Retail product pages and commercial sun-drying blogs were left out, since they make timing and antioxidant claims that none of the extension sources confirm.
What we could not verify
The extension sources cover drying tomatoes in general, and they discuss halved or sliced pieces. None of the three sources gives a drying time for cherry tomatoes in particular. Times vary with dehydrator model, humidity, tomato size and how juicy the fruit is, so the finished-product test in the steps above is the most reliable guide.
What the sources do not say
The sources do not say how long dried cherry tomatoes keep at room temperature, and they do not give a tested storage time or a freezer-based alternative for tomatoes. They also do not compare dehydrator and oven results for cherry tomatoes by name. Anyone preserving low-acid vegetables should check tested guidance for their own method before relying on a storage window.
Frequently asked questions
What temperature should I use to dry cherry tomatoes?
The UC Cooperative Extension publication gives 135 to 140 degrees Fahrenheit as the range for finishing the drying. Start at a higher setting only if the tomatoes are still wet on the surface, then reduce the heat once the surface is dry.
Can I dry cherry tomatoes in the sun?
The Illinois Extension publication states that “Sun drying is not recommended in most areas of the” country because of temperature and humidity. Use a dehydrator or an oven set low instead.
Do I need to peel cherry tomatoes before drying?
The sources in this article do not require peeling for cherry tomatoes. The Illinois Extension publication raises the question of whether skins must come off, but the retrieved text did not give a cherry-tomato answer, so the choice is left to the cook.
How do I know when dried cherry tomatoes are done?
They should feel leathery and dry to the touch, with no moisture in the center. Cut one piece open to check. If it is still damp inside, return the tray to the dryer.
Are dried cherry tomatoes safe to store at room temperature?
The sources in this article do not give a tested room-temperature storage time for dried tomatoes. Follow tested USDA or state extension guidance on storage, and discard any pieces that show mold, a sour smell or a sticky texture.
Sources
- University of Illinois Extension, drying questions and answers, June 2020: https://extension.illinois.edu/sites/default/files/drying_-_chat_box_qa_-_june_2020.pdf (opened 2026-10-27)
- UC Cooperative Extension, drying publication (PDF hosted at ccfruitandnuts.ucanr.edu): https://ccfruitandnuts.ucanr.edu/sites/default/files/2020-10/337976.pdf (opened 2026-10-27)
- Let’s Preserve: Drying Fruits and Vegetables (Dehydration), HHS-802-W (PDF hosted at ccfruitandnuts.ucanr.edu): https://ccfruitandnuts.ucanr.edu/sites/default/files/2020-12/341112.pdf (opened 2026-10-27)
