Recipe: Sun Dried Tomatoes

Sun Dried Tomatoes Recipe
Traditionally this recipe was made in climates where drying outside was practical--hence the name. The tomatoes can be either dried in the sun or in a dehydrator or oven. Solid-type tomatoes, such as Italian, dry well as they have a higher flesh to liquid ratio.

Under-dry tomatoes can be a safety hazard because they contain enough moisture for bacteria to grow. If you are not experienced in drying end points of tomatoes, check a drying book with photos. Your local Cooperative Extension office may carry such a publication for under $2.00.

Remove stem and core of tomatoes. Halve, quarter or slice depending on shape you desire. If you halve or quarter, remove the seeds and watery pulp to speed drying. Sprinkle the tomatoes with a seasoned salt. Use small amounts because it will concentrate as the tomato dries. (Homemade seasoning: 1 Tb Italian seasoning, 2 tsp salt, 1/4 tsp garlic powder)

If drying in a food dehydrator, dry at 140F. AFter 4-5 hours, turn the tomatoes and press them flat if using quarters or halves. After a few hours, turn again and continue drying until very dry but still pliable (not crisp). This will take about 8 hours. If drying in an oven, use 170F, leave door adjar so moisture can escape, turn and flatten every 2-3 hours. May take 12 hours to dry.

The dried tomatoes can be packaged and frozen (you don't need to worry about moisture and color changes are greatly slowed), packaged and stored in a cupboard.