Selecting tomato’s to be dried. Select any kind of Tomato, ripe, but not over ripe, still firm and free of insect damage or bruising. The yield varies considerably depending on the moisture content of the tomatoes, which depends upon the type of tomato you select weather and gardening conditions.
* Oven drying, set oven temperature to 130 to 145 degrees. Prop open (crack oven door) to allow warm moist air to escape.
* Counter top electric dehydrator. Follow instructions for your dehydrator.
Cut small tomatoes, grape, cherry and Roma types in half. Cut large tomatoes in to 1/4 size. Under running cold water remove seeds. Dust with your choice of herbs. Place tomatoes ‘Skin Side Down’ on drying racks.
Drying time depends on temperature and water content of the tomatoes, the thickness of the slices, and how well the air is able to circulate around them. When done, the tomatoes should be flexible, like a fresh raisin, not brittle. Dehydrating Your Fruit and Vegetable Harvest
Hint If you are going to pack your tomato’s in olive oil, error on being a little moist over being overly dry.
Let your tomatoes cool to room temperature this will take about 20 to 30 minutes. Fill zip lock bags. Don’t overfill the bags, leave a little room for expansion. Do try to avoid leaving any excess air pockets! A vacuum bag is a better choice. Be sure to squeeze out the extra air.
Storing your dried tomatoes. Store dried tomatoes in a cool dark place. The freezer is best, the dried tomatoes will retain their color and flavor for about 9 to 12 months. A refrigerator is OK for a few weeks, but if there is much moisture left in them, they WILL soon start to get moldy.
Packing Dried Tomato’s In Oil
Using wide mouth, canning jars, 1/2 or 1 pint size. You can use larger jars they’ll store more tomatoes. Wash and sterilize your jars and utensils.
Layering your dried tomatoes in the jar adding between each layer. A pinch salt, a thin slice of garlic, pinch of dried basel and oregano. Repeat this process until you’re nearly at the top of the jar (leave 1/2 inch or more of head space). Use a spoon and press down to compress the ingredients.
Fill your jars with olive oil, make sure that the tomatoes are completely covered with olive oil.
Hint Let jars set a few minutes allowing air bubbles to escape and top off with oil as needed.
Tightly seal and store the jar in a cool, dark place. I think being refrigerated is best, Not Stored in a pantry.
Let your tomatoes sit for a week before consuming them. This will allow your tomato’s, spices and olive oil to infuse and allow your tomatoes to become soft. Ready to grace any dish you prepare.
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