Perfect dried tomatoes

Perfect dried tomatoes

Why are my tomatoes burning in the dehydrator?

 

When cherry tomatoes are on, they are abundant! It can be hard to get them all used, but when its winter we know we will miss them! My favorite way to preserve cherry tomatoes is to dry them. They dry more evenly and quickly than sliced larger tomatoes in the dehydrator, and the skin makes them into tiny delicious morsels of concentrated flavor that rival any dried fruit. If you use overrripe tomatoes, it is likely they will burn. This is because the acid content of overripe tomatoes, or even tomatoes harvested from dead vines, will be lower then a tomato picked at peak ripeness. Acidity protects the tomato from oxidation which causes burning. Because I always want to use the last of the cherry tomatoes, even if they are overripe or from dead vines, I dip those tomatoes at risk of burning in lemon juice before placing them on the dehydrator trays. I slice the tomatoes first, and then let them sit in the juice for a few minutes. This never fails, and I like the slightly lemony flavor it gives the final product!

 

How to:

Slice the cherry tomatoes in half, or poke those to small to divide with a fork.

Spread evenly, face-up in the dehydrator. You won't need to turn them if your dehydrator is working properly.

 

It's up to you how long you want to dehydrate. The drier the tomatoes, the longer the tomatoes will last on the shelf, but you might enjoy a moisture level more like that of fruit leather. I have found those tomatoes to last a few months. If you like only slightly dry tomatoes, it will be best to store them in the fridge or freezer, or in oil, vinegar, or wine in the fridge. I store my dried tomatoes on a dark shelf in the pantry in sealed bags. Sort by dryness, using the less dry first.