UPDATE: DRYING TOMATOES (sun and indoors)
Posted By: Pat, CT
Date: June 12th 1998
Board: TKL Garden Club

The July/August 1998 Organic Gardening has an
excellent article about a recent question, how to
sundry tomatoes. Renee Shephard shares her tips. I'm
tempted to try it and thought others might be
interested:

According to Renee you'll have best results is using
the right tomato. Roma (plum, paste) tomatoes and
cherry tomatoes are the best. For the seed-starters out
there, she recommends a variety called "Principe
Borghese" which was bred by Italian farmers principally
for sundrying.

PREPARATION, ALL METHODS: cut small fruits in
half, larger plums into 1/2" slices. Drain on paper
towels before putting on drying racks.

OUTDOORS: If you have 2-3 days guaranteed sunny,
non-humid weather. Use non-metal racks covered with
clean plastic screening, sprayed with vegetable oil
(Pam). Place prepared tomatoes in single layer on
racks and cover with cheesecloth to thwart insects.
Place out early in the day and bring in every evening to
protect from condensation; put the racks back out in
the morning after the dew has dried. Tomatoes are
done when they're pliable and leathery and no longer
sticky.

OVEN DRYING: Put prepared tomatoes on foil-lined
cookie sheets, spaced 1" apart. Place sheets in a
140-150 deg. oven. Leave door ajar so condensation
can escape. Takes from 10 to 24 hours (convection
ovens work faster).

DEHYDRATOR: follow manufacturer's directions.

STORAGE: Cool them completely then put in heavy
ziplock bags or airtight glass jars. Store containers in
a cool, dry place for up to about six months (for longer
term (and I personally think safety) freeze them). To
store in olive oil (a nice gift), rehydrate tomatoes
slightly until plump but still chewy, dip them in vinegar
(wine or distilled), then pack them in a jar with olive oil
along with savory herbs like thyme, oregano and sliced
garlic. Allow flavors to blend at room temp 4-8 hours
THEN STORE IN THE REFRIGERATOR FOR USE AS
NEEDED. DO NOT STORE AT ROOM
TEMPERATURE there is a risk of contamination.