Dried Tomatoes

Nothing beats the flavour of a home grown tomato!

Although tomatoes are listed with and are commonly known as vegetables, they are actually members of the fruit category. High acid, full-flavoured tomatoes are best for drying. In most recipes which call for dried tomatoes, they are referring to plum (Roma) tomatoes. These are the easiest and most economical to dry, but if you have a surplus of dried grape tomatoes, they will work also. To prepare, cut smaller tomatoes lengthwise into 8 wedges, cut larger ones into 12 wedges. Place skin side down on mesh drying trays and dry at 130ºF (55ºC) for 20 – 24 hours. When done, the wedges should feel dry, be slightly pliable and have no sign of moisture inside when broken open. *Tips – point the thin part of the slices toward the center of the tray so that the air flow across the slices is not impeded by the thicker portion. – Home-dried tomatoes will be firmer than commercially dried tomatoes, If you don’t dry them enough and leave them soft, they will spoil quickly. – Purchase the ‘Dehydrator Bible’ where you can find a wonderful array of recipes using dried tomatoes including ‘Savory Tomato Herb Scones’ and ‘Dried Tomato and Basil Polenta’.


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