Maybe you read my post on Canning Tomatoes and tried it. But you STILL have a gazillion tomatoes from your garden!!! Have no fear, here’s another idea you can use with them. And it’s a little easier than canning them.
– First, get your dehydrator ready. Set it to 135o F or to the fruits/vegetables setting. Spray the trays you’ll be using with nonstick vegetable spray.
– Slice the tomatoes to about 1/4″ thick. Arrange the slices on the dehydrator trays. Sprinkle lightly with salt and pepper and any other spices you’d like to add.
– Put the drying fan on top of the dehydrator and let it go. It can take up to 48 hours (depends on the thickness and juice content of the slices) for the tomatoes to dehydrate.
– They’ll start to shrivel up. By the time they’re done dehydrating, they’ll be about 1/3 their original size. Our tomatoes took about 14 hours to dehydrate.
– Here’s how ours looked when they were done.
– Store the tomatoes in an airtight container (label and dated) for up to six months. Freeze to make them last even longer.
– To use, crumble the dried tomatoes on salad. Or you can rehydrate them partially by soaking them to the desired consistency in warm water for up to 30 minutes. Use however you like.
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