Wednesday, February 20, 2013

Dried Tomatoes

Pictured: dried cherry tomatoes, unseasoned.

Original recipe from About: Home Cooking.

Looking for a way to use up all those delicious tomatoes in your garden?  Here it is!

  • tomatoes (cherry, roma, or other non-juicy tomatoes work best)
  • optional: salt, basil, onion powder, garlic powder, Italian seasoning 
  1. Slice tomatoes (cherry tomatoes in half or thirds). 
  2. Oven: Preheat to 200°.  Line a baking sheet with parchment paper.  Arrange tomatoes in a single layer on sheet.  Sprinkle with optional salt and/or other spices (but know they're delicious with nothing else on them!).  Bake 2-3 hours, removing when no longer moist.  
  3. Dehydrator: set heat to fruits/leathers (135°), dehydrate overnight or until dry.
  4. Store in an airtight container in the freezer for up to 1 year.
  5. Use these tomatoes for a delicious chewy, concentrated tomato taste in salads or tomato pestospaghetti sauce, and on pizza, bruschetta, sandwiches. Sometimes best re-hydrated.  

1 comment:

  1. Awesome! Thanks, I was just wondering about drying tomatoes the other day :) Perfect timing