Make Your Own Sun Dried Tomatoes Oven Dehydrator Or Sun Food
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.
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- Cut them in two or cut them into slices if using bigger tomatoes. Then place on a baking sheet or a dehydrator tray, cut side upwards.
- If using a dehydrator, dry them at 68ºC/155ºF for between 7-9 hours. The overall drying time will depend on the tomato freshness, size, as well as overall humidity.
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- **For sun-drying and/or packing the tomatoes in olive oil, see blog post for instructions**Preheat the oven to 160 degrees F (a little higher is fine if your oven doesn't go that low). If using a dehydrator set the temperature between 140 and 160 degrees F. On a rack or parchment-lined baking sheet (do not use foil, it can react), arrange the tomatoes cut side up and sprinkle very lightly with sea salt. If desired, add some dried herbs or spices.Turn the tomatoes over around the halfway point so they can continue drying on the other side. For larger tomatoes press down on them gently with a spatula to flatten a little and release some of the liquid.NOTE: Even if your tomatoes are of uniform size they will still dry at somewhat different rates so keep an eye on them and remove the ones that are done while leaving the others to continue drying.If you have an extra large load of tomatoes in your oven, you can crack the oven door open an inch or two to allow for better circulation and prev
- To store: Place the fully-cooled dried tomatoes in an airtight bag or container and store them in the refrigerator where they will keep for a few months (depending on how much moisture is left in the tomatoes) or in the freezer where they will keep even longer. If storing them in the fridge do not keep them in the crisper drawer, they need to be kept dry, in as moisture-free of an environment as possible. Check the tomatoes frequently for any signs of mold and discard the tomatoes if you see any.
- How to Reconstitute Dried Tomatoes: Soak them in warm water for about 30 minutes or until soft and pliable. Remove them from the water, pat them dry with paper towels and use them as your recipe directs. And if you're making soup or stew be sure to save and use that tomato soaking water! Alternatively, you can also soak the dried tomatoes in wine or broth.
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