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Saving the Tomato Flavor

Posted Oct 04 2011 7:45am

Tomato success has received mixed reviews this summer.

I’ve heard most people say that their tomato plants didn’t flourish, though some said they only had lots of cherry and grape tomatoes.

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I’d have to agree. We put at least a dozen tomato plants in the ground this summer, but didn’t get quite as many tomatoes as we had hoped for.

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No matter. Since we were both way too busy to eat fresh tomatoes as they ripened, I would pick a batch, store them in the fridge, and wait…

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And once a few more were ripe and ready, I wanted to try my hand at dehydrating tomatoes.

Yes, our very own sundried tomatoes. Yum.

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I cut the larger tomatoes into chunks, and when drying the cherry and grape tomatoes, just cut them in half.

They got placed on my food dehydrator , which I placed on the vegetable setting, and let them dry for at least 12 hours.

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And later, I had lots of beautiful, homemade sundried tomatoes. (I love how the yellow grape tomatoes look in the mix!)

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Perfect for adding to pasta sauces, chopping into Italian dishes, or topping on pizzas.

More tomato goodness:

Have you ever tried dehydrating any fruits or vegetables?

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