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.

Ingredients:
tomatoes sliced 1/4 – 1/2″ thick (cherries cut in half)
sea salt

Method:

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

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§ 4 Responses to Preserving Summer’s Bounty: Dried Tomatoes

  • Julie says:

    Hi Regina, Why do you have to remove the seeds? It seems like many recipes, such as for canning, say to remove the seeds. I never do because I feel like it’s wasting nature’s bounty. Anyways, I was just wondering if you know why since you seem to be an excellent chef. Best wishes! Julie Bain

    • reginarae says:

      JULIEBAIN! HOLY SMOKES I am all excited. Hi, hi, hi to you and Mike and the pups! <3 <3 About the tomato query! I always take out the seeds and goopy part of the tomatoes when drying, just to make the dehydrating go faster… Although, I don't really ever do that with cherry tomatoes (like the photograph) and they turn out just as tasty. I suppose it's kind of silly. I definitely don't remove the seeds for canning though — what a pain in the patootie! Who has that kind of patience!?

      • Julie says:

        They all say Hi back. We miss you and wish you would move to Santa Fe! That makes sense for drying them. Mike has a great garden going – I could already start canning kale! Seems too early to start canning, but I hate seeing nature’s bounty go to waste and we can’t possibly eat it all. Love Julie

  • Katrina says:

    Reg, that photo is mouth-wateringly beautiful. Tomatoes are still a month away in Seattle…

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