The process of transforming fresh tomatoes into a concentrated, shelf-stable product involves removing a significant portion of their moisture content. This dehydration intensifies the tomato’s natural sugars and acids, resulting in a distinctly rich and savory flavor profile. Methods range from traditional sun-drying techniques to the utilization of modern dehydrators and conventional ovens.
Preserving tomatoes through drying offers several advantages. It extends the usability of seasonal harvests, minimizes waste, and creates a versatile ingredient applicable in a wide array of culinary applications. Throughout history, various cultures have employed sun-drying as a vital method for food preservation, contributing significantly to their food security and dietary diversity.