Home Dried Tomatoes

I decided to buy a Food dehydrator when I noticed this year's bumper crop of tomatoes. I usually can them, but this year I decided to take an easier route.

Today, I will be slicing and drying a variety of ripe tomatoes from the garden. Romas are the best, but really any fresh, ripe tomato will do.

 How to dehydrate tomatoes

Wash the tomatoes, cut off the tops, and slice them into uniform pieces. The thicker the slices, the longer the tomatoes will take to dry.

• Roma tomatoes: cut in halves or quarters
  Cherry tomatoes: cut in half
  Slicing tomatoes: cut into 1/4"-3/4" slices

• Spray dehydrator trays with a very light coating of vegetable spray or rub them with just a touch of olive oil to prevent tomatoes from sticking.
• Place tomatoes cut-side up on dehydrator trays, about ½” apart. Try to allow space between slices. You can sprinkle the tomatoes with salt, garlic powder, or fresh or dried herbs, like basil or oregano.
• Dry tomatoes. Check them regularly after the minimum time. Remove pieces that dry before others to prevent them from scorching. Average dry time in a dehydrator is 5-12 hours.
• Dried tomatoes will be reduced in size, shriveled and leathery, yet still pliable. Remove tomatoes from the dehydrator and allow them to cool thoroughly.
• Pack tightly in freezer bags, vacuum sealed bags, plastic containers, or jars.

Special tip

It may be tempting to place cherry tomatoes whole in your dehydrator. But if you take the time to slice them in half, you will be able to monitor how well they dry. Otherwise, you’ll have to guess if their interiors are still moist or if they are ready to be removed from the dehydrator.
Dried tomatoes must be rehydrated or reconstituted before they can be used in cooking.

Ways to rehydrate or reconstitute tomatoes

Soak tomatoes

• Set tomatoes in a bowl with water, bouillon, wine, or vegetable juice.
• Allow tomatoes to steep until they are soft, about 30-60 minutes.
• Drain tomatoes. (Note: save the liquid to use in soups or other recipes. It contains lots of vitamins!)
• Pat tomatoes dry.
• Use as directed in recipes.
• If you soak tomatoes more than 2 hours, set the bowl in the refrigerator to prevent spoilage.

Add tomatoes directly to recipes

• Stir tomatoes directly into soups or stews.
• Let recipe cook slowly. Liquid in these dishes will rehydrate tomatoes.
• This method works only when tomatoes are added to a recipe with a liquid base (such as soup.)

Reconstitute tomatoes in oil

• Dip tomatoes into white wine vinegar before placing in jar with oil to sharpen flavor, acidify oil, and to discourage bacteria and mold growth.
• Place tomatoes in a jar or bowl.
• Cover tomatoes with oil (olive oil is preferred). Add garlic and fresh herbs as desired. Seal with a tight-fitting lid and refrigerate.
• Let tomatoes sit for at least 24 hours before using.
• Drain tomatoes before using in recipes. Replace oil to cover unused tomatoes.
• Store opened tomatoes in the refrigerator to prevent spoilage. Tomatoes in oil without added garlic and herbs will keep several weeks in the refrigerator. If you add garlic or herbs, use tomatoes within a week to prevent spoilage. Oil will solidify in the refrigerator but will reliquify quickly at room temperature.
• Reserve oil (now flavored) to use in salad dressing or in sautéed dishes.