- 1
Ingredients
- fresh tomatoes
Preparation
Step 1
You can make these delicious morsels in an oven, in a food dehydrator, or out in the sun on a dry, sunny day.
If using your oven, preheat it to 250 degrees Fahrenheit. Wash and dry ripe tomatoes. Cut paste tomatoes and cherry tomatoes lengthwise in half. Cut slicing tomatoes into quarters. Arrange the prepared tomatoes — with the cut sides facing up — on baking sheets that have rims to catch any juices. Sprinkle with sea salt. You can season the tomatoes with fresh herbs and a light drizzle of olive oil. Place in the oven for 1 hour, then reduce heat to its lowest setting. Dry for 2 more hours, or until the tomatoes flatten and the edges pucker.
When using a dehydrator, dry the tomatoes for about 4 hours.
To dry your tomatoes in the sun, lay them out on a screen or in a solar dehydrator (to build your own, see Build a Solar Food Dehydrator) and leave them outside in full sun until they have fully collapsed. If your tomatoes are exposed, cover them with a light cloth to deter bugs.
Freeze your half-dried tomatoes on cookie sheets, and then pack them into freezer-safe containers. Fully dried tomatoes take longer to dry, and won’t need to be frozen.
Read more: http://www.motherearthnews.com/organic-gardening/freezing-vegetables-zm0z13aszsor.aspx?PageId=5#ixzz2aFIrDnkk