If you’re anything like me, you are thinking of every way possible to hold on to summer’s bounty of fresh fruits and vegetables. Don’t get me wrong- I love fall weather and root vegetables, but nothing beats a perfectly juicy tomato.
This month’s Recipe Redux theme was all about dehydrating. If you’re planning on dehydrating often, then you probably own a dehydrator machine to make things like dried fruit, fruit leather, and chewy vegetable chips. Since I just purchased a bunch of other (much more necessary) kitchen gadgets, I’m not really in the market for a dehydrator. So, the oven it was!
12 hours later and I had oven-dried tomatoes! They were chewy and tangy and so much better than the store-bought stuff.
All I recommend for this recipe is do not, under any circumstances check on the tomatoes every hour like I did because it’s like watching water boil. I also recommend slicing your tomatoes in quarters if they are large so you don’t have to wait a year for the finished product. I actually wish I had used cherry tomatoes because I think the cook time would have been closer to 6-8 hours.
All the time and effort is so worth it, though, because these oven-dried tomatoes are a versatile ingredient that will never go bad! You heard me. Save them in a ziplock bag or airtight container and add them to dips and salads whenever you want. I have a great recipe coming soon that will use these babies, so get excited.
Have you ever dehydrated fruits or vegetables? What did you make?
- 5 lbs tomatoes, washed
- a handful of fresh thyme
- sea salt, to taste
- Preheat oven to 200 degrees F.
- Slice tomatoes in fourths if they are large in half if they are the size of Roma tomatoes.
- Place on lined baking sheets and sprinkle with sea salt and thyme leaves.
- Bake in the oven for 12-14 hours or until they are chewy and do not have any liquid.
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