Recipe: Dehydrated Tomatoes

Condiments

Aug 14
dried tomatoes

What to do with the windfall of tomatoes? This year I was able to dehydrate the extra tomatoes in anticipation of the long winter without tomatoes.

I never buy store tomatoes after the summer, as they have no taste, are mealy and are not organic. This year I grew a lot of tomatoes, especially the mini plum tomatoes and I have too many to eat raw.

I also make tomato sauce with some, but since I now have a dehydrator, I thought I would dry them.

If you cannot tolerate tomatoes you may want to check out my No Tomato Sauce recipe and video.

Dehydrated Tomatoes

Ingredients

Fresh homegrown tomatoes of any variety

Instructions

  • Pick your ripened tomatoes
  • Using the mini plums I simply cut them in half
  • If you are using large tomatoes cut them into quarters, leaving out the stem
  • Add 1 gram of pure ascorbic acid (vitamin C) to a bowl of water
  • Submerge the tomatoes in this water for about 3 -4 minutes
  • This helps preserve the color (this step is optional if you do not want to add anything)
  • Remove the tomatoes from the water and place on the dehydrator trays
  • Run the dehydrator at 135 degrees for 7 – 8 hours
  • Alternatively you could dry them in the oven on 150 degrees for 4 – 6 hours
  • Check them and run longer if not dry enough
  • Store in the refrigerator in an airtight container
  • These can stay for months this way

Equipment

Variations

Store in refrigerator soaking in extra virgin olive oil (these will stay for only a week or two this way)

How to Use Dried Tomatoes

  • Add to any sauteed vegetable for a burst of flavor
  • Add chopped pieces to breads and other baked goods
  • Add pieces to salads
  • Simply soak in extra virgin olive oil and eat as a side dish

Save

Save

Save

Dehydrated Tomatoes

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