Just as delicious, and WAY less expensive than store-bought sundried tomatoes, these dehydrated tomatoes are perfect for using in dishes where you really want that wonderful tomato flavor to shine through.
Course Appetizer, Snack
Cuisine Italian
Keyword dehydrated, dehydrated fruit, dehydrator, garden to table, home grown, sun dried tomato, Tomato, yard to table
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian
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.