Pleasant Hill Grain

HELPING YOU ACHIEVE YOUR CULINARY DREAMS

Shopping Basket

  • This item was added
  • items in your basket
  • (close)

Ask a product expert! Click here.

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

Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

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

Return to Recipe Index
Return to top
Back to top