Dehydrated Tomatoes Recipes
DEHYDRATING TOMATOES
My DH spent time over the summer and this past weekend helping out the good folks at Ironwood Farm here in Albuquerque. They were harvesting and gave my DH a ton of produce to take home. Since I had a full bag of paste tomatoes and knew we'd never eat them all I decided to dry them. It took a while to do this but it was worth it as we now have a huge jar of dried tomatoes which will probably last a very long time. You can salt the tomatoes if you want and add the herbs but I left them plain.
Provided by Chef Joey Z.
Categories Vegetable
Time P1DT6h30m
Yield 8 cups
Number Of Ingredients 2
Steps:
- Slice your paste tomatoes 1/4 inch thick.
- Slice as many tomatoes as you need to fill the dehydrator.
- You will probably have to do this in more then one batch depending on the size of your dehydrator.
- I have a 5 drawer Excalibur Dehydrator that can hold around 35 tomatoes in one drying.
- Set the dehydrator to 110'F and dry for 15 hours.
- When done let them sit on a cookie sheet for a few hours.
- Use in all sorts of receipes of your choice.
- Put in a glass jar and store in a dark dry place.
- Bon Appetit!
Nutrition Facts : Calories 193.7, Fat 2.1, SaturatedFat 0.5, Sodium 53.8, Carbohydrate 42.2, Fiber 12.9, Sugar 28.3, Protein 9.5
OVEN-DRIED TOMATOES
Provided by Food Network Kitchen
Time 4h30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Roast in a 250 degrees F oven until slightly dry but still juicy, about 4 hours. Drizzle with olive oil and sprinkle with thyme.
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