How to Sun Dry Tomatoes

Posted on July 26th, 2009 by Elaine

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Everyone likes tomatoes, but many people prefer sun-dried tomatoes. These can be mixed in salads and various dishes, adding a unique and delicious taste. The only drawback when using these is their price, which can be very expensive. That’s why it’s better for you to learn how to sun dry tomatoes yourself. Here’s what to do.

What You’ll Need:

Tomatoes
Food dehydrator
Knife
Spoon
Plastic bags
Olive oil
Paper towels
Spices

Procedure:

Go to the grocery and pick out the tomatoes. If you grow them in your garden, pick them out yourself. You’ll need to choose a smaller variety rather than the large beefsteak types-these have high moisture contents and don’t dehydrate well. The best choice is Roma, also known as paste tomatoes. Make sure you choose ripe, but firm pieces, without any bruised or rotten spots in them.
Wash your tomatoes thoroughly in cold water.
Remove the skins of the tomatoes (if you want to keep them, then skip this step). To do this quickly and efficiently, immerse the tomatoes in a large pot of boiling water, for 30 to 45 seconds. Then, transfer them to a bowl of ice-cold water. Give them a gentle tug, and the skins will slide off without any difficulty.
Slice the tomatoes into half, lengthwise. If you want smaller pieces, cut them again. It all depends on how small you want the final pieces to be. Remember, the tomatoes will still shrink to ¼ their original size when they dry. Make sure you use a sharp knife, so they won’t be mushed up. Cut out the soft and bruised parts and the tough parts.
Put the sliced pieces on a plate with a paper towel on it. This will help remove the excess moisture.
Sprinkle the tomatoes with your preferred spices. Sea salt, kosher and basil are popular choices.
Get your food dehydrator ready. Put the slices on it, so they aren’t touching each other. This will allow air to circulate. Turn the dehydrator on. Check if it has a thermostat, and if it does, put it at 140 degrees Fahrenheit.
You have to wait several hours for the tomatoes to dry. In some dehydrators, drying time can be between three to eight hours. Some take as long as 10 to 12 hours. Check the manufacturer’s manual for directions and proper cooking time.
Every now and then, check if the tomatoes are done drying. You’ll know this when the texture becomes leathery, flexible, but soft, similar to raisins. Their color should be deep red, and the pieces must be free of water.
Let your tomatoes cool to room temperature, then transfer them to plastic bags for storage. Don’t overfill the bags. Remove the air, then seal. It’s a good idea to use Ziploc bags.
Store the tomatoes in a cool and dark place, so they will retain their flavor. This will last for six to nine months. If you want to use it longer, put the tomatoes in the freezer.

Some Tips:

The seeds can be removed, if you like, but since Roma tomatoes have very few in them, this won’t affect the final result much.
Storing your sun-dried tomatoes in olive oil is a great idea.
Tomatoes can be dried on an electric or gas oven, too.

Sun drying tomatoes can be a time-consuming task, but you’ll see that it’s all worth it when you add this delightful condiment to your dishes. Just follow these steps and you’re all set.