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Dehydrating Tomatoes

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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.

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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.

 

 

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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.

 

 

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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.

>

>

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