Preserving Summer’s Bounty: Dried Tomatoes
June 5, 2012 § 4 Comments
Today is the fifth of June and down in the southwest, we’re harvesting tomatoes in full swing. In fact, we’ve been popping sweet cherries into our mouths for the last month. In light of this fact, and given that we have several more months of lycopene-glory ahead, it’s never too early to start preserving these suckers. Canning recipes are coming, but for now, I thought I’d start with a dehydration recipe. Don’t worry if you don’t own one of these mammoth electrical appliances. If you’re eating tomatoes now, your backyard is an oven.
tomatoes sliced 1/4 – 1/2″ thick (cherries cut in half)
Slice tomatoes in thick slabs and remove seeds. Arrange evenly on a dehydrator (or mesh screen for outdoor use). Sprinkle generously with sea salt. Dehydrate at 135/140 degrees for 10-16 hours (depending on thickness) or until chewy and crinkled. If dehydrating outside, keep a fine mesh cloth (ie. cheese cloth) over the tomatoes to keep bugs and debris at bay. When cool, store in an airtight container. Will keep for several months.
Diet Notes: SCD-safe, gluten-free, nut-free, vegan