Dehydrated Tomatoes Recipes

DEHYDRATING TOMATOES

Steps:

• Wash and evenly slice tomatoes.
• Lay slices on a dehydrator tray, allowing space between pieces.
• Dehydrate at 145 degrees F until crispy (6-12 hours), rotating trays if needed.
• Store in an airtight container.

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!

OVEN-DRIED TOMATOES

Steps:

• Preheat oven to 250 degrees. Line a pan with parchment; for thinnest chips, use a Silpat baking mat. Arrange tomatoes, cut sides up, on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar and herbs; season with salt and pepper.
• Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Transfer to a wire rack to cool completely. Store in an airtight container, refrigerated, up to 3 days, or frozen, for up to 6 weeks.

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).

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.

OVEN-DRIED TOMATOES

Steps:

• Preheat oven to 250°. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Place tomatoes, a few at a time, in boiling water just until skin at the "X" begins to loosen, about 30 seconds. Remove and immediately drop into ice water. Pull off and discard skins., Cut tomatoes in half lengthwise. Combine tomatoes, oil, basil, garlic, salt and pepper; toss to coat. Transfer tomatoes, cut side up, to a greased 15x10x1-in. baking pan. Roast until tomatoes are soft and slightly shriveled, about 5 hours. Cool completely; refrigerate.