Would like assistance from those who have dehydrated tomatoes

[mblessed]

Hi Everyone, I have some tomatoes from my garden, some are beautiful heirloom, that I would like to dehydrate. What I would like to know is, how thick do I cut them, what temperature to dehydrate, and about how long will they take? I have referred to my dehydrator book, but would rather hear from you guys. Thanks so much in advance! :)

Blessings and peace,

Marcia

[Veganforlife]

I've dehydrated roma tomatoes. Cut them between 1/4 and 1/2 inch thick and dehydrated them a good time, maybe 12 hours or longer? Can't remember. I placed mine directly on the mesh screen. The first time I did them I sliced them way thin and placed on the teflex - mistake! I had tomato tissue paper! LOL!!! You'll know when they are done...
Forgot - I dehydrate just about everything on 105 - 115 F (max)

[exurb]

Marcia, I recommend drying the cherry type of tomato if you've got those, just cut in half and put on your dehydrator. Mold is a potential issue, so I like to use the dehydrator, some recommend to start off a little higher. On my wish list is a solar dehydrator to do it outside.

Commercial companies sometimes blanch them so they dry easier through their skins on larger tomatoes. I like to do the cherry type, things like the cherry-sized yellow pear shaped ones come out nice also. I grow some cherry tomatoes that are a little bigger so they make a nice sundried, all heirlooms also. You can do it no probs with slices of larger tomatoes, but I like doing the cherrys as they are easier to work with and also don't stick to the trays.

If you've got lots, you can keep an eye on them and consolidate them closer together as they shrink.

You will find if you stay under the critical temperature, they take a long time, like days to be perfectly dry to the point that they could go on a shelf in a jar.

They're awesome so it's worth the effort, and very handy for recipes.

[Doe]

We have such high humidity here that I've never been able to dehydrate tomato slices - they always mold. So what I do is blend them, strain through a fine mesh bag, and spread the thick pulp to dry into leather. I then roll it, fold double and keep in a glass jar with lid in the cabinet. Never had any go bad that way. Also any herbs or spices desired can be added before drying. To use just tear off as much as you want and put the rest back in the jar.

* When straining I just hang the bag over a bowl and the liquid that comes out that way is clear, kind of yellowish, and watery. If it were squeezed as for nutmilk, some of the red pulp would also come through.

** This is also good to do with raw ketchup or marinara. Make huge batches, dehydrate, and store in labeled jars. To use just add water to the amount you want and stir or blend.

teri

[exurb]

thanks Doe, you learn something new every day!

[mblessed]

Veganforlife, exurb and Doe, I just wanted to pop in and say thank you for taking the time to help me and for all the good ideas and information you provided. I really really appreciate it! :)

Blessings and peace,

Marcia

[yasi]

I just made a gallon of dried tomatoes.
I started by slicing them about 1/4" thick Placed on the dehydrator tray. I turned the temp up to 145 for 2 hrs. The tomatoes were BARELY warm to the touch doing this but it helped them to lose some of that surface water faster. When I opened the door, I could feel the humidity pouring out on me. I then turned it down the 115. I didn't DARE do it any lower because as it was, I dehydrated them for about 36 hrs. No mold.
Marisa

[mblessed]

yasi, thank you for taking the time to assist me in my tomato dehydrating process. I think I am going to try just a few tomatoes and see how I do. I really appreciate your help! :)

Blessings and peace,

Marcia