Conventional Oven | Electric Dehydrator
Prepare Tomatoes
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Wash tomatoes under cool running water. Slice an "X" on the bottom of each tomato with a small utility knife. In a large saucepan bring water to a rolling boil. Fill a large mixing bowl with ice cold water. With a large spoon, place tomatoes in boiling water for 30 seconds to loosen skin. |
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| Remove tomatoes after 30 seconds, place directly into cold water to stop the cooking process. | |
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| Core the tomatoes by removing the stem with a paring knife. | |
| Peel away the skin, being careful not to injure the flesh of the tomatoes. |  |
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| Slice tomatoes into 1/2 inch slices. Place on cooling racks in a baking pan to allow air to circulate around the tomatoes. Season with salt and pepper if desired. Preheat oven to 120º-150º F. Place racks of tomatoes in oven and leave oven door slightly open to help moisture escape. Drying will take anywhere from 10-18 hours, depending on air circulation. Store in air tight container at 52º F or less for 6-9 months. If you plan to use the tomatoes for cooking purposes, store in airtight containers and place in freezer for up to one year. | |
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When dehydrating small pear or plum tomatoes, cut
in half and place on dehydrating surface skin down.
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| Slice tomatoes into 1/2 inch slices. Arrange tomatoes on trays. Season with salt and pepper if desired. Follow directions included with the dehydrator. Drying will take anywhere from 6-18 hours, depending on the number and thickenss of tomatoes. Store in air tight container at 52º F or less for 6-9 months. If you plan to use the tomatoes for cooking purposes, store in airtight containers and place in freezer for up to one year. | |
