Best 2 Make Your Own Sun Dried Tomatoes Oven Dehydrator Or Sun Recipes

Sun-dried tomatoes are a delicious and versatile ingredient that can be used in a variety of dishes, from salads to pasta sauces to pizzas. While they can be purchased in stores, making your own sun-dried tomatoes is easy and rewarding. You can use either an oven dehydrator or the sun to dry your tomatoes, and the process takes just a few simple steps. In this article, we'll provide you with everything you need to know to make your own delicious sun-dried tomatoes, including the best varieties of tomatoes to use, how to prepare them, and how to dry them using either an oven dehydrator or the sun. So gather your ingredients, choose your drying method, and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

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

Make Your Own Sun-Dried Tomatoes: Oven, Dehydrator, or Sun image

Found a great source for food preserving info at www.faqs.org, very pleased with my dried tomatoes! Paraphrased notes from the site: The best tomato to use for dehydrating is the Roma tomato because it contains less water and seeds. You can use any tomatoes but they may take a little longer to dry. All drying times below are approximate. It takes about 7-8 pounds of tomatoes to yield about a pint of dried tomatoes. Herbs are optional, you may prefer pain tomatoes for greater cooking versatility. After the tomatoes are dry, store in air-tight containers, or pack in oil.

Provided by Kitchen Witch Steph

Categories Vegetable

Time 8h20m

Yield 1 pint

Number Of Ingredients 5

Ingredients

7 -8 lbs firm ripe roma tomatoes
2 teaspoons salt
1 teaspoon dried basil (optional)
1 teaspoon dried oregano (optional)
1 teaspoon dried thyme (optional)

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.

SUN-DRIED TOMATOES I

Sun-dried Tomatoes I image

Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator.

Provided by Kellie

Categories Side Dish Sauces and Condiments Recipes

Yield 32

Number Of Ingredients 2

Ingredients

4 pounds tomatoes
salt to taste

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.

Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 1.5 g

Tips:

Choose ripe, firm tomatoes for the best results.
Slice the tomatoes evenly so that they dry evenly.
If you are using an oven, set the temperature to the lowest setting possible, usually between 140-170°F (60-77°C).
Place the tomatoes on a baking sheet lined with parchment paper or a silicone baking mat.
Dry the tomatoes for 6-8 hours in the oven, or until they are leathery and pliable.
If you are using a dehydrator, follow the manufacturer's instructions for drying the tomatoes.
Store the sun-dried tomatoes in an airtight container in a cool, dark place. They will keep for up to 6 months.

Conclusion:

Making your sun-dried tomatoes at home is a great way to enjoy this delicious and versatile ingredient. With a little time and effort, you can create sun-dried tomatoes that are just as good as (if not better than) the store-bought kind. Whether you use them in salads, pizzas, pastas, or sauces, sun-dried tomatoes are sure to add a burst of flavor to your dishes. So next time you have a few ripe tomatoes on hand, give sun-drying a try!