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Can you make dried tomatoes in the oven or a dehydrator? Does Sun Dried really taste better?
- Thread starter kendall
- Start date
I kinda dry my own tomatoes....
By the end of summer I have an abundance of tomatoes and can't keep up.
So - I slice them in half (I do this to all the tomatoes - not just Romas)
Drizzle both sides with olive oil and salt and pepper
Place on a rack
Place rack on a foil lined baking sheet (easy clean up)
Place in an oven at 350 degrees for however long it takes. The tomatoes collapse, roast and the longer you let them in there, the more they "dry out" and concentrate. I flip them once or twice for even roasting.
Now - this isn't your typical "dehydrated tomatoes" but it sure does make yummy tomatoes. If I can't use them immediately, I then cool and stick in the freezer.
I've used them as toppings for pizza, chopped and in pasta sauce, topping for cooked fish, in salads, etc.
By the end of summer I have an abundance of tomatoes and can't keep up.
So - I slice them in half (I do this to all the tomatoes - not just Romas)
Drizzle both sides with olive oil and salt and pepper
Place on a rack
Place rack on a foil lined baking sheet (easy clean up)
Place in an oven at 350 degrees for however long it takes. The tomatoes collapse, roast and the longer you let them in there, the more they "dry out" and concentrate. I flip them once or twice for even roasting.
Now - this isn't your typical "dehydrated tomatoes" but it sure does make yummy tomatoes. If I can't use them immediately, I then cool and stick in the freezer.
I've used them as toppings for pizza, chopped and in pasta sauce, topping for cooked fish, in salads, etc.
I made them in the oven following Steve LA's version. Wonderful But...
I left one last jar in the frig and figured it was okay...it was dried out, right?
When I went to use them a month later, the little beauties had mold on them. Shock was the first emotion, then disappointment set in. Because these were delicious. Had I remembered there was a time limit on these preservative-free wonders (says so right in the recipe), I'd had eaten them day after day until they were gone.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=85343
I left one last jar in the frig and figured it was okay...it was dried out, right?
When I went to use them a month later, the little beauties had mold on them. Shock was the first emotion, then disappointment set in. Because these were delicious. Had I remembered there was a time limit on these preservative-free wonders (says so right in the recipe), I'd had eaten them day after day until they were gone.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=85343
barbara-in-va
Well-known member
I also make Steve2 LA's version by the boatloads by the end of the summer...
Marilyn you are right, even covered with olive oil in the fridge they do have a limited life span.
I have a question for those who freeze them. I have several zip locks full in the freezer right now. When I defrost them the outer skin becomes sorta inedible. Does this happen to you?
Marilyn you are right, even covered with olive oil in the fridge they do have a limited life span.
I have a question for those who freeze them. I have several zip locks full in the freezer right now. When I defrost them the outer skin becomes sorta inedible. Does this happen to you?
steve2-in-la
Well-known member
Oh, pshaw. Glad y'all like 'em.