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It is a great way to preserve them as
tomatoes are so juicy that they deteriorate rapidly after they’re picked but here is the rub:
They aren’t cheap!
And something kind of interesting:
The “Sun dried” tomatoes you
buy at the store are usually not
really “sun dried”!
They can call themselves that but
they are oven dried! (according to the USDA)
THAT is why it is a good idea to
make them yourself, when tomatoes
are in season or on sale and it is EASY to do!
Drying is a great, frugal way to preserve them so you can enjoy their benefits (and taste),
long after they have been harvested.
I prefer to use Roma tomatoes as they are less “juicy” than other varieties…
and I prefer to use my dehydrator as the “sun drying”
method might take up to two weeks outside.
Overnight is much faster.
Some recipes say to cut the tomatoes in half… I prefer to sliced them.
As long as the pieces are of equal size, you should be fine.
The target idea is to have them all the same size so they dry at the same rate.
Now — to sprinkle with salt or not? Some people prefer to use basil instead, but I go “naked”.
Put them in your dehydrator and let them rip!
Use your oven!
Set it for 150, and put your tomatoes onto wire cake racks.
This will take 10-20 hours and you have to keep rotating them.
This also uses a lot more electricity than a dehydrator…
which does the job over night.
Now, the end product must be perfectly dry but not crispy,
with no inner moisture in order to avoid bacteria growth.
I prefer to break them down into smaller packages and pop into
my freezer so they will be food for up to a year.
That is a lot longer than the normal two weeks, and are ready to pull out,
dice up and pop into any pasta or pizza recipe!
How do you season them?