How to Dehydrate Tomatoes for Snacking or Freezing
They Ain't Pretty, But They're Tasty
Just like raisins aren't beautiful, dehydrated tomatoes shrivel up into a wrinkled mass. What they lack in beauty, however, they make up for in pleasant taste.
The process is fairly straightforward.
- Tomatoes (I used grape tomatoes)
- Olive oil
- Mrs. Dash Seasoned No Salt
- Johnny's Hunter Blend
- Italian seasoning
- Cut the tomatoes in half.
- Dip in olive oil.
- Place the tomatoes on the dehydrator trays.
- Sprinkle with all of the seasonings. (Italian seasoning comes premixed, but it contains marjoram, sage, oregano, thyme, rosemary, savory, and basil.)
- Dehydrate as per machine instructions.
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Almost Ready to Freeze
It was about 6:30 in the morning when I cut the tomatoes and put them in the dehydrator. Now, it's 3:45 in the morning the next day, so I have had them in there for about 20 hours.
The flavor is tart and very tomato-y. Slightly moist, yes, but almost to the point where I can pull them off the tray and place them into a snack-size storage bag to place in the freezer for future munching.
I have four ice cream pails full of tomatoes that I picked yesterday from my mother-in-law's garden. Plus, I have a few more tomatoes to pick from my own garden. We purchase salsa from the store, so I do not have any intention of jarring any. Although, for the purpose of showing you how, I may get a wild hair and create a new tutorial article. But for now, I'm just going to dehydrate them.
Cutting Bigger Tomatoes
The tomatoes that I processed yesterday were grape tomatoes, which are oval. I cut them in half. The new batch is round, so I may have to cut the tomatoes into quarters, so that there is a wide patch of peel to have on the bottom of each piece of capture the tomato pulp.