Recipe(tried): Dehydrated Tomatoes

Dehydrated Tomatoes
Source: El Dorado County Master Food Preservers

Wash firm ripe tomatoes. Slice thin (no need to peel). Spray dehydrator trays lightly with non-stick vegetable spray (without added flour). Sprinkle with a whisper of salt. This makes a patina on the tomato slices and aids in drying. Dry until leathery. Remove from trays and freeze for at least 72 hours. Store in a cool, dark, and dry place in a plastic bag inside a coffee can works well.

Dried slices can be ground into powder. Freezing first makes them brittle and less sticky. Add a tablespoon or more of powdered tomatoes to soup, stew, or other dishes for extra flavor and color.

Powder can also be reconstituted with hot water to the consistency of tomato sauce or paste and used in any number of recipes.

The above procedure for drying can be used for halved Roma or other meaty tomatoes, but may take longer to dry.