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October 1998 Issue
Saving Nature's Best
by Ronda L. Halpin
Table of Contents | Single-page view

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Dried Tomatoes

When I make a big kettle of soup or stew, these flavorful treats are always nearby. Add zest to recipes that need to simmer for an hour or more by using a kitchen shears to snip pieces of dried tomatoes into your pot. If you are cooking for shorter periods, try soaking your tomatoes in warm water for 15 minutes before adding them.
  • 8 large tomatoes, sun-ripened
  • Seasonings: garlic, black pepper, red pepper, paprika, basil, oregano (optional)
Wash and slice tomatoes 1/4" thick. Important: keep the thickness of the tomatoes as consistent as possible. Large variations will result in uneven drying. Arrange tomatoes on dehydrator drying trays in a single layer with small spaces between the slices of tomato. Sprinkle with your choice of seasoning, if desired. Eight large tomatoes should fill 4 dehydrator trays. If you have additional trays, include 2 additional tomatoes for each tray. Set the dehydrator temperature to 135 degrees and allow the tomatoes to dry for 8-12 hours. The time required to dry the tomatoes will depend on how juicy your tomatoes are and the density of seeds.
  • Yields: Depends on how many tomatoes you have!
  • Preparation Time: 15 minutes, plus drying time
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