Recipe Talk

I have a lot of fresh tomatoes and want to dry and conserve them for later use. What's the best method?

this might help
Making your own sun-dried tomatoes is very simple and certainly is much less expensive than purchasing them at the grocery store. Of course unless you live is a very hot sunny climate they are not technically going to be "sun" dried. Instead I am going to give you instructions on drying tomatoes in your food dehydrator or oven, this method is actually easier and more consistent than actual sun-drying.

The first thing is to pick the correct tomatoes, you want small meaty tomatoes for drying. The traditional drying variety is Principe Borghese, but you can also use plum or Roma tomatoes, which are much more readily available to those that do not grow their own tomatoes or start their own plants from seed.
Next you will need to prepare your tomatoes for drying, cut the smaller fruits, such as cherry type tomatoes and the smaller Italian varieties in half. The larger tomatoes will need to be cut into 1/2 inch slices. Drain your tomatoes slightly on paper towels and then place on the racks of your dehydrator, leaving enough space between the pieces for the air to circulate. To dry tomatoes in your dehydrator may take from 8 to 16 hours, depending on the thickness of your slices. It may help to rotate the trays if you have more than one in the dehydrator. To oven dry, place your tomatoes by putting them in single layers on wire racks or foil lined cookie sheets. Your oven temperature should be between 140 and 150 degrees, this works well in a gas oven with a pilot light, or if using an electric oven, set temperature on warm and prop the door open slightly. Oven drying will take from 10 to 24 hours, again if need be rotate your cookie sheets or racks.

When the tomatoes are dried they should be leathery but pliable, but non-sticky. Rather in texture like a raisin. Do not over dry.

To store your tomatoes, let them cool completely, then put them in ziplock bags or glass jars with an airtight lid. They will keep this way for up to 6 months. If wanting longer storage, put them in the freezer.

To rehydrate your tomatoes if need be, soak them for 5 to 10 minutes in hot water, broth, or wine to cover.

To store your tomatoes in oil, you will first need to rehydrate your tomatoes slightly, just until plump but still chewy. Dip them in either wine or distilled vinegar, then pack them in a jar with olive oil and some herbs such as, thyme or oregano, and some sliced garlic. Allow this to sit at room temperature for 4 to 8 hours. Then place them in the refrigerator.
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