12/01/2025
On my 29th birthday, something shifted. I suddenly wanted to stay in and try new recipes in a dehydrator instead of shouting over music or making small talk with people I don’t even want to be small-talking with. I’ve made peace with being a homebody- and I’m soaking it up one dehydrated snack at a time.
I told myself this year would be about real wellness habits- whole foods, routines that feel good, and choices my skin will thank me for later. Somehow that led me to tomatoes… and a dehydrator I never thought I’d use but now fully stand behind.
Fresh tomatoes are great, but no one is casually eating twenty slices a day. Dehydrated tomatoes? Completely different. They shrink down, the flavor intensifies, and suddenly you can eat them by the handful without the mess or heaviness. And because you naturally eat more of them, you end up getting more antioxidants, lycopene (known for reducing inflammation, protecting the skin, and supporting a brighter, more even complexion),and vitamins A, C, and K- all the behind-the-scenes things that help your skin, gut, hormones, and inflammation stay in check.
It all started when Ann, Justin’s mom, gave me the simplest instructions ever: slice, season, roast, dehydrate. That’s it. No skill required. And now I’m recommending every girl get a dehydrator because the payoff is ridiculous for how little effort goes into these little skin-saving healthy dehydrated snacks.
I love being home, cooking something low-pressure at the end of the day, and leaning into easy rituals that make me feel grounded. Most recipes intimidate me, but this is foolproof- the tomatoes go in and you forget about them for ten hours. If patience is a virtue, consider this my contribution.
Here’s exactly how I make them.
Ingredients:
• Tomatoes (any kind)
• Salt
• Pepper
• Oregano, garlic powder, chili flakes — whatever feels right that day
Instructions
1. Slice them
Medium/ Thin Slices
2. Season them
Salt, pepper, whatever mood you’re in.
3. Roast at 350°F
On a baking sheet until the edges look caramelized and glossy. Golden, not burnt.
4. Transfer to the dehydrator
Set to 135°F for about 10 hours.
5. Forget about them entirely
Truly the best part.
6. Store them
Dry jar, fridge jar, whatever you prefer.
So that’s my new obsession: dehydrated tomatoes and the dehydrator that started it all. If you decide to become a dehydrator girl too, I fully support it. And if you’re in your homebody era like me, I linked all my favorite cozy-at-home things on my LTK- welcome to the club.
Toodles XX,
Jennie
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