Dried Tomatoes
These aren’t sun dried tomatoes, but they work the same in recipes. They have the same concentrated, sweet taste that works great in pasta dishes, salads, breads and stews. We have learned to keep these in the freezer in a zipped freezer bag, where they’ll be good for at least a year; but you can keep them in the fridge in oil for a week or two if you’d like them to be more traditional.
Dried Tomatoes
Ingredients
- Fresh Tomatoes – cherry or grape tomatoes work the best
- Salt
- Pepper
- Italian Seasoning
- Olive Oil for short term fridge storage
- Basil leaves for short term fridge storage
- Garlic cloves sliced (for short term fridge storage)
Instructions
- Set up your dehydrator for 140 degrees, or preheat the oven to 250 degrees F.
- Wash and dry the tomatoes.
- Cut cherry or grape tomatoes in half the long way, or thinly slice Roma or San Marino tomatoes.
- Place the tomatoes on the dehydrator trays, or for the oven on a sheet pan lined with parchment paper.
- Sprinkle the tomatoes with salt, pepper and Italian seasoning.
- Place the tomatoes in dehydrator for 6-8 hours, or in the oven for 3-4 hours.
- Check the progress, hourly if you can. Your goal is to get tomato pieces that are leathery, not crisp.
- For short term storage, place the tomato pieces in pint or half pint jars, alternating with some basil leaves and slices of garlic. Pack tightly and when the jar is full, cover them with olive oil and replace the lid. Store in the fridge for up to a week.
- For long term storage, place the tomato pieces on a tray with parchment paper in an even layer, without touching each other, and freeze for 2-3 hours. Move the tomato pieces to a zipper freezer bag or vacuum seal bag and remove as much air as possible. Store in the freezer for up to 3 months. You can remove from the freezer and store in the fridge for a week or two.