Wash the tomatoes thoroughly to remove any dirt or pesticides.
Cut the tomatoes into uniform slices or halves, depending on their size. The more uniform, the more evenly they will dry.
3. Drying Process: You can dry tomatoes using a dehydrator or an oven:
Dehydrator: Place the tomato slices on the dehydrator trays, ensuring they don’t overlap. Set the dehydrator at 135°F (57°C) and let it run for about 10 hours, or until the tomatoes are completely dry but still pliable.
Oven: Set your oven to the lowest possible temperature, ideally around 200°F (93°C) or less. Place the tomato slices on a baking sheet lined with parchment paper and leave the oven door slightly open to allow moisture to escape. This process can take 6 to 12 hours, depending on the oven and thickness of the slices.
4. Conditioning the Tomatoes: Once dried, the tomatoes need to be conditioned:
Place the dried tomatoes in a large plastic or glass container to about two-thirds full.
Seal the container and shake it daily for a week. This helps to evenly distribute any remaining moisture among the tomatoes.
5. Storing the Dried Tomatoes:
Transfer the conditioned tomatoes to airtight containers or vacuum-sealed bags.
Store them in a cool, dark place like a pantry or a cellar. Properly stored, dried tomatoes can last up to two years.
Tips for Best Results
Check the tomatoes regularly during storage for any signs of mold or spoilage. Discard any that show signs of deterioration.
To use, rehydrate the tomatoes by soaking them in water or adding directly to dishes like stews and sauces where they can absorb moisture during cooking.
By following these steps, you can enjoy the taste of fresh tomatoes long after their typical shelf life has expired, without the need for preservatives like salt or vinegar. This method not only saves money but also provides you with a versatile ingredient ready for your culinary creations.
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