 | | Directions |
- Remove the stem and core from the tomatoes. Slice the tomatoes into 1/4 inch slices.
- Sprinkle the tomatoes with garlic salt and savory.
- Place tomatoes on the trays of the dehydrator, leaving 1/2 inch of space between tomatoes to allow for air circulation. Fill as many trays as necessary.
- If dehydrator has a thermostat, set it between 135° to 145°F.
- Dry for 6-18 hours, depending on the number and thickness of tomatoes. Rotate the trays from top to bottom during the drying time for more even drying. Slices can also be turned over to help the tomatoes dry more evenly.
- Start removing the tomatoes as they dry. They should be dried but still slightly pliable. The tomatoes can get scorched so start watching them more closely towards the end of the drying time.
- Cool and store in airtight containers or a resealable plastic bag. Store in a cool dark place.
|
|
|
| Ingredients | | - |  | Tomatoes |
| - | | Garlic salt to taste |
| - | | Savory to taste |
| |
| |
