Dehydrating Tomatoes Food

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!

MAKE YOUR OWN SUN-DRIED TOMATOES: OVEN, DEHYDRATOR, OR SUN

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.

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).

HOW TO MAKE DEHYDRATED TOMATOES IN THE OVEN OR DEHYDRATOR

Steps:

• Prepare the tomatoes by washing, slicing in half and removing the pulp and seeds. These tomato halves should be the right thickness for dehydrating. If they look thinker than 1 - 2 cm slice them thinner.
• Spread out the tomato halves on the dehydrator trays if you are using a dehydrator or racks if you are using an oven.
• Assemble the dehydrator and set it running at a low or medium heat setting. If you are using an oven set the temperature to the lowest the oven will go and ensure you have the oven fan on and the door slightly ajar.
• Check the progress of the tomatoes after a few hours, rotate the racks if necessary. It will take around a minimum of 6 hours using a dehydrator and more if using an oven to dry the tomatoes.
• Remove tomatoes when they feel dry and leave any that need further drying longer.

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.