My camera was on the fritz (it ran out of battery, and I was too lazy to find the charger), so this post and a few others have been on hold waiting for pictures.
I really want to call them “sundried”, because that word just rolls off the tongue a little bit easier than calling them “dehydrated tomatoes”. Then again, I’ve seen plenty of products at the grocery store with the phrase “sundried tomatoes!” painted across the front, but with an ingredient list that includes tomatoes dehydrated or freeze-dried using a variety of non-solar means. I wonder if it’s technically a lie to call a tomato “sundried” if you put them in a big industrial dehydrator which is connected to a big solar panel somewhere?
I made a big batch of dried tomatoes in my parent’s dehydrator. Last year when I made dried tomatoes, I put them in an air-tight container but they ended up growing mold anyway. This year, I decided I wanted to try a little harder and create something that would actually keep for a while. I created a recipe in the usual way: by finding a few popular recipes on the interwebz and using my complete lack of talent, expertise and imagination to cobble them together in the worst way possible.
Dehydrator Dried Tomatoes
- Salt and Pepper, to taste
Cut the tomatoes into chunks suitable for drying . Squeeze out the excess liquid and arrange the pieces in a dehydrator. Sprinkle with salt and fresh ground black pepper to taste. Sprinkle with other herbs or flavoring ingredients as desired. Follow the instructions that came with your dehydrator to dry the tomatoes.
Most recipes I’ve seen call for a variety of herbs and other seasonings to be used. If you want, cool. I didn’t think it was necessary and the resulting tomatoes were perfect without anything else.
Dried Tomatoes In Oil
- Dried Tomatoes
- Olive Oil
- Red Wine Vinegar
I didn’t put measurements because you don’t really need them.
In a medium-sized pot, put a sufficient quantity of oil. Bring the oil up to boiling temperature . Remove from heat.
Start with about a cup of red wine vinegar in a separate small pot and bring to a boil. Once the vinegar has boiled, remove from heat. Using a handful at a time, dunk the tomatoes into the vinegar, shake off the excess vinegar, and put the tomatoes into a prepared, sterilized jar. Be careful not to pack them too tightly.
Fill each jar to within 1/2 inch with the heated oil. Put on a sterilized lid and process the jars in a boiling water bath for 20 minutes (for half-pints) .
I was a little apprehensive about these, just because nobody on the internet can give me a definitive answer about whether this recipe is safe or not. When I opened up the first jar, a few weeks after they were canned, I was pleasantly surprised. There was nothing visibly amiss, and the contents smelled exactly like they did when they went in: olive oil and tomatoes. The flavor was fantastic: sweet with a little tang and a great tomato flavor. I didn’t use any herbs, garlic or other seasoning, so it’s hard to compare my version with the store-bought varieties, but they were very tasty.
They were a little softer coming out than they were going in. Not a lot, but definitely softer. If your dehydrated tomatoes are a little bit too hard and you think they won’t work, you may be surprised.
Most other recipes I’ve seen call for a variety of dried herbs and garlic to further season the result. I didn’t think it was necessary and when I eat these bad boys I don’t think anything is missing. One day I may try some garlic and dried basil, but this is not that day.
We (my wife) decided to chop a few of them up and use them over some cheese tortellini. I chopped a few of these tomatoes, and we added them to the tortellini with a cube of frozen basil, some butter, some grated Parmesan cheese and some fresh ground black pepper. The resulting pasta was very good indeed.
- With cherry tomatoes, I cut them in half. With average-sized plum tomatoes I’ve cut them into quarters. Larger tomatoes are going to need more cuts. I’ve had trouble with the skin of plum tomatoes preventing the backside from drying out evenly. Some sources recommend you skin the tomatoes before you dehydrate them. I think that’s too much effort. In the future I may try scoring or puncturing the tomato skins to help the liquid escape more easily.
- Oil doesn’t boil at the same temperature that water does, so you can get oil very very very hot before you see any visible changes (and it will probably be smoke, instead of bubbles). Heat the oil over medium heat until small drops of water dripped into the pan cause a “pop”, not a violent explosion. If it explodes violently, you’ve gone too far. Also, keep your face away from the pan while you do this.
- In theory, this recipe should be mostly safe. The oil and boiling water processing should keep most bacteria and other pathogens out, and the vinegar should be sufficient to keep botulism at bay. However, I have not yet seen any actual scientific proof that this is a safe and reliable method. Use at your own risk, and given the choice make sure to err on the side of caution. If you attempt this and it goes south for you, you never met me I don’t know you.