With the temperatures ranging between 90 and 102 degrees Fahrenheit, this is perfect weather for drying tomatoes.
Method for Sun Drying:
Lightly grease cookie sheets or shallow pans.
Slice tomatoes about 1/8-inch to 1/4-inch thick (if you slice too thinly, the slices will be too thin to be of substance).
Spread slices in pans.
Place pans in a very sunny area for two to three days. (You can store the pans in the oven overnight.)
If you are worried about insects or debris, place a screen or fine netting over the pans without touching the tomatoes.
Method for Oven Drying
Sprinkle cut sides of tomatoes with salt. Place tomatoes on cheesecloth or dishtowel to drain for one hour.
Lightly grease cookie sheets or shallow pans.
Spread slices in pans.
Place pans in an oven at a temperature of 130 degrees to 165 degrees Fahrenheit for six to 12 hours.
The tomatoes are dry when there is no more moisture in the slices. The tomatoes will not be crispy but stiff and pliable like fruit roll-ups.
You can use them in salads, soups, casseroles, and other dishes. In most cases, the tomatoes need to be reconstituted by soaking in water for about 30 minutes. Instead of water, broth, wine, or some other sauce can be used to reconstitute. In salads and pastas, the dry tomatoes can be chopped and sprinkled over the salad or pasta dish.
I usually freeze my sun-dried tomatoes, but they can also be packed in oil. To pack them in oil, fill a sterilized jar with tomatoes and oil. Garlic and herbs may be added as well.
I am joining A Little Bit of Spain in Iowa for Simple Lives Thursday.
©Michelle A. Potter
