Best 9 How To Dry Tomatoes Recipes

OVEN-DRIED TOMATOES

Steps:

• Preheat oven to 250 degrees. Line a pan with parchment; for thinnest chips, use a Silpat baking mat. Arrange tomatoes, cut sides up, on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar and herbs; season with salt and pepper.
• Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Transfer to a wire rack to cool completely. Store in an airtight container, refrigerated, up to 3 days, or frozen, for up to 6 weeks.

OVEN-DRIED TOMATOES

Steps:

• Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Roast in a 250 degrees F oven until slightly dry but still juicy, about 4 hours. Drizzle with olive oil and sprinkle with thyme.

SUN-DRIED TOMATOES I

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
• Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

DEHYDRATING TOMATOES

Steps:

• Slice your paste tomatoes 1/4 inch thick.
• Slice as many tomatoes as you need to fill the dehydrator.
• You will probably have to do this in more then one batch depending on the size of your dehydrator.
• I have a 5 drawer Excalibur Dehydrator that can hold around 35 tomatoes in one drying.
• Set the dehydrator to 110'F and dry for 15 hours.
• When done let them sit on a cookie sheet for a few hours.
• Use in all sorts of receipes of your choice.
• Put in a glass jar and store in a dark dry place.
• Bon Appetit!

MAKE YOUR OWN SUN-DRIED TOMATOES: OVEN, DEHYDRATOR, OR SUN

Steps:

• TOMATO PREPARATION ALL METHODS.
• Cut out the stem and scar and the hard portion of core lying under it.
• Cut the tomatoes in half, lengthwise. If the tomato is more than about 2 inches long, cut it in quarters.
• Scrape out all of the seeds that you can without removing the pulp.
• Mix together thoroughly basil,oregano, thyme, and salt.
• Sprinkle a small amount of this mixture on each tomato.
• OVEN-DRYING (approximately 12 hours).
• Arrange the tomatoes, with the cut surface up, on non-stick cookie sheets (glass or porcelain dishes are OK.) Do not use aluminum foil or aluminum baking sheets as the acid in the tomato will react with the metal.
• Bake in 170°F oven for about 3 hours.
• Leave the oven door propped open about 3 inches to allow moisture to escape.
• After 3 hours, turn the tomatoes over and press flat with your hand or a spatula.
• Continue to dry, turning the tomatoes every few hours, and gently pressing flatter and flatter, until tomatoes are dry.
• DEHYDRATOR (approximately 8 hours):.
• Place the tomatoes, cut side up, directly onto the dehydrator trays.
• Set dehydrator temperature to about 140°F.
• After 4 or 5 hours, turn the tomatoes over and press flat with your hand or a spatula.
• After a few hours, turn the tomatoes again and flatten gently.
• Continue drying until done.
• SUN-DRYING (approximately 3 days):.
• Dry in hot weather, with relatively low humidity.
• Place tomatoes, cut side down, in shallow wood-framed trays with nylon netting for the bottom of the trays.
• Cover trays with protective netting or cheesecloth.
• Place in direct sun, raised from the ground.
• on blocks or anything else that allows air to circulate under the trays.
• Turn the tomatoes over after about 1 1/2 days, to expose the cut side to the sun.
• Place the trays in a sheltered spot after sundown, or if the weather turns bad.
• ADDITIONAL NOTES FOR ALL METHODS.
• No matter what method you choose, be aware that not all of the tomatoes will dry at the same rate. They do not all have the same amount of moisture, nor do they experience the same temperature and air circulation while they are drying.
• They are done when they are very dry, but still pliable. Texture is about that of a dried apricot. If dried too long, they become tough and leathery. If not dried long enough, they will mold and mildew, unless packed in oil. So watch them carefully while they dry. Try to remove them on an individual basis, before they become tough.

OVEN DRIED TOMATOES

Steps:

• pre-heat the oven to the lowest setting (80-100C). Cut the toms in half and scoop out some of the seeds.
• sprinkle the inside of the toms with salt and leave cut side down on kitchen paper while you do the rest.
• Line an oven tray with foil to catch the drips and place a cooling rack inside. Put the toms in a bowl with the oil, garlic and oregano, stir to coat, then place the toms cut side down on the cooling tray.
• Put in the oven, with the door slighlty ajar, for 6-7 hours, turning after 5 hours.
• Leave to cool then place in a sterilised jar topped with olive oil.

OVEN-DRIED TOMATOES

Steps:

• Preheat oven to 250°. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Place tomatoes, a few at a time, in boiling water just until skin at the "X" begins to loosen, about 30 seconds. Remove and immediately drop into ice water. Pull off and discard skins., Cut tomatoes in half lengthwise. Combine tomatoes, oil, basil, garlic, salt and pepper; toss to coat. Transfer tomatoes, cut side up, to a greased 15x10x1-in. baking pan. Roast until tomatoes are soft and slightly shriveled, about 5 hours. Cool completely; refrigerate.

SEMI-DRIED TOMATOES

Steps:

• Heat oven to 140C/120C fan/gas 1. Halve tomatoes and arrange over a baking sheet, cut-sides up. Brush lightly with olive oil and put a small piece of shredded basil or oregano on each. Sprinkle with seasoning and bake for 2-3 hrs, depending on size, until semi-dried.
• Pack into jars and pour over olive oil. Use for salads, sauces, pizza and pasta. Store in the fridge for up to a week.

MARTHA'S OVEN-DRIED TOMATOES

Steps:

• Preheat oven to 250 degrees with racks in upper and lower thirds. Fit 2 parchment-lined rimmed baking sheets with wire racks. Divide tomato slices evenly between racks. Drizzle both sides with oil. Season with salt and pepper; scatter thyme over top.
• Bake, rotating sheets halfway through, until tomatoes are dry (but not crisp) and wrinkled, about 3 1/2 hours. Let cool completely.
• Transfer tomatoes to a parchment-lined rimmed baking sheet; freeze until firm. Stack in airtight containers and freeze up to 1 year.