This sun dried tomato recipe is a good way to preserve food for long-term storage. By its description, sun dried tomatoes should be dried in the sun. But, very few people do it this way. Most people make them in a food dehydrator, or the oven, as described below.
Any tomato can be dried. Paste or Roma tomatoes work best, as they have less water content than other tomatoes.
Today’s Quote: “Don’t cry because it’s over. Smile because it happened.” – – Doctor Seuss
Ripe tomatoes, as many as you want to make.
Herbs, to taste: basil, garlic, oregano, and other herbs, optional
Use clean, ripe, unblemished tomatoes.
Peel tomatoes, if desired. (some people do, most don’t)
Core tomatoes and cut into quarters. For big tomatoes, you can cut them even smaller.
Drain excess juice(water).
Sprinkle salt, basil, or other herbs onto the tomatoes.
Place in a food dehydrator, set at 140 ° F. Dry in the dehydrator for about 4-8 hours.
For oven drying: preheat the oven to 140 ° F. Place tomatoes in a single layer on a cookie sheet, and set in the oven. Turn them occasionally. In the oven, they will need 10 – 20 hours to dry.
During the drying process, tomatoes will shrink to about 1/4 of their original size.
Sun-dried tomatoes are finished drying when they are dry to the touch and have a rubbery or leather-like texture. (a texture similar to raisins)
Remove from the oven or food processor, and allow to cool.
Place dried tomatoes in a sealable food storage bag. Squeeze out air and seal.
Place bags in the freezer. They should keep in the freezer for 6-12 months.
You can also store sun-dried tomatoes in olive oil. Put them in a clean jar. Add olive oil. Cover with lid.
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