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Dehydrating Tomatoes
Posted: August 27, 2016
Chop dehydrated tomatoes for chili, soups, stews and vegetable dishes. The dry puree can be powdered and converted into tomato sauce or tomato paste; this is a good way to make use of leather that has turned out too thin and brittle.
Active Time
20 minutes
Total Time
6 hours

Ingredients:

  • Tomatoes (see note below)

Directions:

  1. 1. Wash the tomatoes and remove the stems.
  2. 2. To remove skins, dip the tomatoes in boiling water, then immediately in cold water; skins will slip off.
  3. 3. Cut larger tomatoes in 1/4" slices (or halve the cherry variety). To dry low-acid tomatoes, puree them in a blender and add 1 tbsp. lemon juice or vinegar to each quart.
  4. 4. Dry at 145º F until leathery or brittle. (For puree, line trays with fruit leather sheets before pouring.)

Author's Notes:

Most tomatoes are about 94% water and only 6% solids. The plum-shaped Roma tomato variety can be as high as 15% solids. They're a great choice for for dehydrating, giving more yield and shorter drying times. Beware of low-acid tomatoes which may develop black spots during drying. Remember to let tomatoes ripen fully on the vine before picking for fullest flavor

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Dehydrating Tomatoes

  • Prep
    20 minutes
  • Total Time
    6 hours

Description

"Chop dehydrated tomatoes for chili, soups, stews and vegetable dishes. The dry puree can be powdered and converted into tomato sauce or tomato paste; this is a good way to make use of leather that has turned out too thin and brittle."

Ingredients

  • Tomatoes (see note below)

Directions

  1. 1. Wash the tomatoes and remove the stems.
  2. 2. To remove skins, dip the tomatoes in boiling water, then immediately in cold water; skins will slip off.
  3. 3. Cut larger tomatoes in 1/4" slices (or halve the cherry variety). To dry low-acid tomatoes, puree them in a blender and add 1 tbsp. lemon juice or vinegar to each quart.
  4. 4. Dry at 145º F until leathery or brittle. (For puree, line trays with fruit leather sheets before pouring.)

Author's Notes

Most tomatoes are about 94% water and only 6% solids. The plum-shaped Roma tomato variety can be as high as 15% solids. They're a great choice for for dehydrating, giving more yield and shorter drying times. Beware of low-acid tomatoes which may develop black spots during drying. Remember to let tomatoes ripen fully on the vine before picking for fullest flavor

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