Guest guest Posted August 24, 2006 Report Share Posted August 24, 2006 I am trying to dehydrate tomatoes and need a little help. I was wondering if anyone is experienced in this and could walk me through how to do it. How thick to slice the tomatoes, temperature of dehydrator, how long to dehydrate, what they should feel like when they are done, how to store them, and how long they will keep. Thanks so much for your time. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2006 Report Share Posted August 24, 2006 I am not an expert, but can at least share what I have been doing. I pick, and wash the tomatoes, then I slice them as I would for a sandwich. Then I put them in my dehydrator on 105 - 110 degrees. It normally takes 1 - 1/2 days to get them dried. I check them at the end of the first day and if they aren't completely dried, I just keep going. After they are dried, I have been putting all of them into a gallon zip lock bag which is now getting very full. I have noticed that the more ripe a tomato is or if it has a bruise the tomato will dry to a very dark color (almost black) the rest dry to a nice deep red. I haven't used any of them yet in recipes, so I can't offer taste suggestions yet. If you want to see a picture of tomatoes in a dehydrator you can look at one of the old post's on Judy's blog. www.mawintheraw.blogspot.com When she first got her Excalibur, she wrote about drying tomatoes. Hope that answers some of your questions. Leah sharon_minett <sharon_minett wrote: I am trying to dehydrate tomatoes and need a little help. I was wondering if anyone is experienced in this and could walk me through how to do it. How thick to slice the tomatoes, temperature of dehydrator, how long to dehydrate, what they should feel like when they are done, how to store them, and how long they will keep. Thanks so much for your time. Everyone is raving about the all-new Mail. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2006 Report Share Posted August 28, 2006 Thanks for your reply and help! Sharon Leah Morrison <l_morrison2002 wrote: I am not an expert, but can at least share what I have been doing. I pick, and wash the tomatoes, then I slice them as I would for a sandwich. Then I put them in my dehydrator on 105 - 110 degrees. It normally takes 1 - 1/2 days to get them dried. I check them at the end of the first day and if they aren't completely dried, I just keep going. After they are dried, I have been putting all of them into a gallon zip lock bag which is now getting very full. I have noticed that the more ripe a tomato is or if it has a bruise the tomato will dry to a very dark color (almost black) the rest dry to a nice deep red. I haven't used any of them yet in recipes, so I can't offer taste suggestions yet. If you want to see a picture of tomatoes in a dehydrator you can look at one of the old post's on Judy's blog. www.mawintheraw.blogspot.com When she first got her Excalibur, she wrote about drying tomatoes. Hope that answers some of your questions. Leah sharon_minett <sharon_minett wrote: I am trying to dehydrate tomatoes and need a little help. I was wondering if anyone is experienced in this and could walk me through how to do it. How thick to slice the tomatoes, temperature of dehydrator, how long to dehydrate, what they should feel like when they are done, how to store them, and how long they will keep. Thanks so much for your time. Everyone is raving about the all-new Mail. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2006 Report Share Posted August 29, 2006 Hey, Sharon! I like to dry Roma tomatoes for " sun-dried " . Depending on the size, I either cut in half lengthwise or fourths. I put them on the trays " juicy " side up and dry until they are shrivelled little things. I store them like Leah does and throw the bag in the freezer for good measure. When I'm getting ready to use them in a recipe, I will soak them for a few hours in purified water. If I'm in a hurry and they'll be blended anyway, I toss them in with the other ingredients and blend away. I have a L'equip blender so that method works fine. Good luck! Tommie http://reallyrawfood.com rawfood , sharon minett <sharon_minett wrote: > > Thanks for your reply and help! > Sharon > > Leah Morrison <l_morrison2002 wrote: > I am not an expert, but can at least share what I have been doing. > I pick, and wash the tomatoes, then I slice them as I would for a sandwich. Then I put them in my dehydrator on 105 - 110 degrees. It normally takes 1 - 1/2 days to get them dried. I check them at the end of the first day and if they aren't completely dried, I just keep going. After they are dried, I have been putting all of them into a gallon zip lock bag which is now getting very full. > I have noticed that the more ripe a tomato is or if it has a bruise the tomato will dry to a very dark color (almost black) the rest dry to a nice deep red. > I haven't used any of them yet in recipes, so I can't offer taste suggestions yet. > If you want to see a picture of tomatoes in a dehydrator you can look at one of the old post's on Judy's blog. > www.mawintheraw.blogspot.com > When she first got her Excalibur, she wrote about drying tomatoes. > > Hope that answers some of your questions. > > Leah > > sharon_minett <sharon_minett wrote: > I am trying to dehydrate tomatoes and need a little help. I was > wondering if anyone is experienced in this and could walk me through > how to do it. How thick to slice the tomatoes, temperature of > dehydrator, how long to dehydrate, what they should feel like when > they are done, how to store them, and how long they will keep. Thanks > so much for your time. > > > > > Everyone is raving about the all-new Mail. > > Quote Link to comment Share on other sites More sharing options...
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