Although I have not yet finished this week’s CSA post, we got another 7 lbs. of tomatoes! Hooo-wee! So, I decided to whip out my dehydrator and make some dried tomatoes. They taste like sun-dried tomatoes, but you don’t have to leave them on a screen outside for several days
The first thing I did was to peel the tomatoes. This step is totally optional, but I don’t love the skin so I took the extra step.
Next, slice them very thin — 1/4-1/8 of an inch. Use a serrated knife. You may keep the seeds or remove them. I think removing them helps speed the drying time, though.
Arrange the slices on your dehydrators trays that have been misted with cooking spray or brushed with olive oil. Don’t crowd them — leave plenty of room for the air to circulate! At this point, feel free to season them if you’d like. I sprinkled on some salt and oregano.
Turn your dehydrator to 135 degree and let it go for 8-12 hours. Check on the tomatoes periodically and rotate your trays if necessary.
Make sure the tomatoes get very dry, not just chewy and tacky. Once they’re done, let the tomatoes cool off and then package them in an airtight jar or bag. Store in a cool, dry place. For long-term storage, stick them in your freezer.
Use the dried tomatoes on pizza or salads, or add to stews or pasta dishes. Or just eat them for a snack. I don’t really care for raw tomatoes, but these are oh so good!