Dehydrating Tomatoes Recipes

OVEN-DRIED TOMATOES

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.

DEHYDRATING TOMATOES

Steps:

• Cut Roma, cherry or plum tomatoes in half.
• For larger slicing tomatoes, cut into slices about 3/4 inch thick. Do your best to make the slices consistent in size.
• Lay your tomatoes on the dehydrator trays. Don't let them touch and try not to overcrowd.
• Set the dehydrator to 135 degrees F.
• Allow them to dehydrated for 4 hours and then check on progress. If your trays are moveable, rotate them so that the trays on the bottom are now on top.
• Dry another 4-6 hours, or until the tomatoes are dry and chewy without any moisture when you touch them.
• Store in a jar or zipper bag at room temperature for 3-4 months (dry climates) or in the fridge/freezer for up to 6 months (humid climates).

DEHYDRATING TOMATOES

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!