Hello readers! It is a balmy summer day in North Texas, as I type out this blog. My home is filled with the aroma of homegrown tomatoes dehydrating. The scent is wonderfully reminiscent of dinners at my favorite Italian restaurant. Like me, are “tomatoes” the first thing you think of when you hear the word “Italian”? Besides pasta and pizza, of course.
Growing Tomatoes
Harvested Tomatoes
Anyway, back to my tomato tales. Every year, I vow to myself not to plant more than 2 or 3 tomato plants. For one, the indeterminate variety occupy a LOT of space. And I don’t have enough space to accommodate tomatoes and other plants like peppers, chilis, eggplants, bitter gourd, beans and several more of my favorites. For another, tomatoes can be hit or miss in my neck of the woods. I could have a bumper crop one year. The next year, I could just end up with plants stricken with blight. I also find myself sacrificing a LOT of fruits to squirrels and birds. They take juicy bites out of semi-ripe tomatoes and discard the rest.
Do you remember Pandora’s box where Hope was the only thing that was not let out? Just like that, every year, I get greedy, and I plant way more tomato plants that I need. Hoping against Hope that even if 50% of them succumb, I will still have the rest of them to harvest.
This year, the harvest has been reasonably bountiful. The problem with the determinate variety of tomatoes is that they will bear fruit all at once. Which means, you end up with a TON of tomatoes in one go. Most gardeners are into zero waste. Produce takes effort to grow, no wastage is not on the cards.
What to do with Excess Tomatoes?
I LOVE fresh tomatoes. I add them into several recipes like Balsamic Caprese, Bhindi (Okra) Masala, Baingan Bharta, Spicy, Sweet, Tangy Tomato Chutney, Tomato Onion Tadka Raita, Mexican Rice or Aloo Gobi.
There are several ways to preserve my tomato produce. For one, I will chop the tomatoes into 2″ cubes, pack them into airtight bags or boxes and freeze them. When I need tomatoes to make the following recipes, I’ll toss in a few large chunks:
- Tomato Soup with Seasoning
- Andhra Tomato Pappu
- Sambar
- Rainbow Chard Red Lentil Stew
- Methi (Fenugreek Leaves) Dal
- Kala Chana-Spinach Curry
I also like to blend the tomatoes (raw), pour the mix into ice cube trays and freeze. I then empty out the cubes into bags or boxes before returning them to the freezer. These come in handy when I make these dishes:
Dehydrated Tomatoes
Dehydrating tomatoes is also a great way to preserve excess produce. If you’ve ever purchased sun-dried tomatoes in a grocery store, I am sure you were in for a sticker shock. Why are the commercial ones SO expensive? I read that the so-called commercial “sun-dried” tomatoes are not really fully sundried. Most often they are placed in large trays and dehydrated. Duh! But that’s something we can do at home (using organic tomatoes) at a fraction of the price!!
I’ve tried sun drying my home-grown tomatoes without much success. For one, you need to be constantly vigilant for naughty squirrels and curious birds from partying on them. For another, the vagaries of the weather is a major deterrent. The occasional thunderstorm (which the Weather app doesn’t predict!), the large gusts of wind or the oppressive humidity don’t help one bit either. I also have to set reminders to bring the tomatoes indoors at night. So, that option doesn’t work well for me. Too much work.
The other option I tried is oven drying them. This also didn’t work out because I dislike the oven being on in the hot summer for several hours. It heats up the house for one. For another, it needs constant vigilance. No patience for that.
Dehydrating tomatoes is my favorite way. Dried tomatoes lose about 80% to 90% of their water weight and what is left over is this delicious bite sized chunks that have retained the tartness, sweetness and nutrition of their original avatar.
How to use Dehydrated Tomatoes
If you have used sun-dried tomatoes in stir frys, such as this Broccoli Corn Stir Fry recipe, that’s one way to consume these delicious pieces.
I also used them over home-made pizzas, pasta sauce, and salads. Best of all, I love to munch them as a snack. Below are a few pictures of my recent use of dehydrated tomatoes.
-
- Pizza with Dehydrated Tomatoes
-
- Pasta Sauce with Dehydrated Tomatoes
-
- Salad with Dehydrated Tomatoes
-
- Snack on Dehydrated Tomatoes
What Variety and Size of Tomato to Use?
It really doesn’t matter. Heirloom tomatoes are very juicy, and they may take longer to dehydrate. Cherry tomatoes will dehydrate quickly and may not need 6 hours. Whatever tomatoes you use, make sure they are full ripe, yet firm. Use the same variety to dehydrate at the same time, so they are ready almost at the same time – give and take an hour or so, depending on how thick the slices are.
If you love zero waste and enjoy dehydrated snacks, try out these Dehydrated Masala Karela Chips and Dehydrated Apples.
Tomatoes are an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene). Great thing is that tomatoes do not lose their nutritional value when dehydrated. This is Nature’s Candy – at its best!
Do you love our posts and recipes? We’d LOVE to see your creations so click a photo and tag us on Instagram with the hashtag #healthyindian3 and please give a star (★) rating below. Follow us on Facebook, Twitter, Pinterest, Instagram, YouTube & Tumblr for healthy, easy and delicious recipes and lifestyle tips.
*There could be affiliate links in this blog. As an Amazon Associate, we earn from qualifying purchases.
Dehydrated Tomatoes
Ingredients
- 4 Cups Tomato - Ripe and firm
- 1/4 Teaspoon Himalayan Pink Salt
Instructions
- Cut tomatoes into 1/2-inch slices. I don't remove the seeds, but that's optional. Drain the excess juice and use the tomato juice in your smoothie or lunch prep.
- Arrange tomato slices on the dehydrator racks making sure there is at least 1" room between the slices for adequate air flow. Use a salt grinder to lightly sprinkle salt over the pieces. Watch the salt, and make sure don't overdo.
- Dehydrate for 6 hours (use a kitchen timer for reminder).
- Test if the slices are done. They need to feel firm and pliable/bendable to the touch. Make sure they don't turn crispy and snap. If you dehydrate the tomatoes for too long, they become tough and leathery. On the flip side, if you don't dry long enough, they will become moldy quickly.If larger slices are still raw, you can remove the ones that are done and turn on the dehydrator for another hour.
Storage:
- Store the dehydrated tomatoes in a clean, dry glass bottle with a tight lid as is. Store in the refrigerator for 6-8 months. Check regularly to make sure there is no mold (mold forms if there is some moisture left).
- Add the dehydrated tomatoes to a clean, dry glass bottle. Fill up to 3/4 volume. Add a high-quality olive oil to the bottle until all the tomatoes are full immersed (they will mold if not fully immersed). Store in refrigerator for 1 year or more. The oil will congeal in the fridge but will clear out in several minutes after the bottle in moved into room temperature.
Notes
Nutrition
