Dehydrating 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.
MAKE YOUR OWN SUN-DRIED TOMATOES: OVEN, DEHYDRATOR, OR SUN
Found a great source for food preserving info at www.faqs.org, very pleased with my dried tomatoes! Paraphrased notes from the site: The best tomato to use for dehydrating is the Roma tomato because it contains less water and seeds. You can use any tomatoes but they may take a little longer to dry. All drying times below are approximate. It takes about 7-8 pounds of tomatoes to yield about a pint of dried tomatoes. Herbs are optional, you may prefer pain tomatoes for greater cooking versatility. After the tomatoes are dry, store in air-tight containers, or pack in oil.
Provided by Kitchen Witch Steph
Categories Vegetable
Time 8h20m
Yield 1 pint
Number Of Ingredients 5
Steps:
- TOMATO PREPARATION ALL METHODS.
- Cut out the stem and scar and the hard portion of core lying under it.
- Cut the tomatoes in half, lengthwise. If the tomato is more than about 2 inches long, cut it in quarters.
- Scrape out all of the seeds that you can without removing the pulp.
- Mix together thoroughly basil,oregano, thyme, and salt.
- Sprinkle a small amount of this mixture on each tomato.
- OVEN-DRYING (approximately 12 hours).
- Arrange the tomatoes, with the cut surface up, on non-stick cookie sheets (glass or porcelain dishes are OK.) Do not use aluminum foil or aluminum baking sheets as the acid in the tomato will react with the metal.
- Bake in 170°F oven for about 3 hours.
- Leave the oven door propped open about 3 inches to allow moisture to escape.
- After 3 hours, turn the tomatoes over and press flat with your hand or a spatula.
- Continue to dry, turning the tomatoes every few hours, and gently pressing flatter and flatter, until tomatoes are dry.
- DEHYDRATOR (approximately 8 hours):.
- Place the tomatoes, cut side up, directly onto the dehydrator trays.
- Set dehydrator temperature to about 140°F.
- After 4 or 5 hours, turn the tomatoes over and press flat with your hand or a spatula.
- After a few hours, turn the tomatoes again and flatten gently.
- Continue drying until done.
- SUN-DRYING (approximately 3 days):.
- Dry in hot weather, with relatively low humidity.
- Place tomatoes, cut side down, in shallow wood-framed trays with nylon netting for the bottom of the trays.
- Cover trays with protective netting or cheesecloth.
- Place in direct sun, raised from the ground.
- on blocks or anything else that allows air to circulate under the trays.
- Turn the tomatoes over after about 1 1/2 days, to expose the cut side to the sun.
- Place the trays in a sheltered spot after sundown, or if the weather turns bad.
- ADDITIONAL NOTES FOR ALL METHODS.
- No matter what method you choose, be aware that not all of the tomatoes will dry at the same rate. They do not all have the same amount of moisture, nor do they experience the same temperature and air circulation while they are drying.
- They are done when they are very dry, but still pliable. Texture is about that of a dried apricot. If dried too long, they become tough and leathery. If not dried long enough, they will mold and mildew, unless packed in oil. So watch them carefully while they dry. Try to remove them on an individual basis, before they become tough.
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.
DEHYDRATED TOMATOES
Dried tomatoes are a great way to enjoy this seasonal produce year round! Perfect for storing in your pantry or using in backpacking meals.
Provided by Fresh Off The Grid
Categories Ingredient
Time 6h10m
Number Of Ingredients 1
Steps:
- Start with clean hands, equipment, and countertops.
- Prep the tomatoes-slice large tomatoes into ¼" thick slices or cubes. Cherry or grape tomatoes can be halved or quartered. Remove seeds if desired.
- Arrange the tomatoes on dehydrator trays, utilizing a mesh liner to prevent smaller slices of tomatoes from falling through the holes as they shrink.
- Dehydrate at 135ºF (57ºC) for 6-12 hours until the tomatoes are dry and hard-they should not bend (see note 2).
Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Fiber 1 g, Sugar 2 g, Protein 1 g, ServingSize 1 serving
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