Savor Summer and learn how to dehydrate all those fabulous tomatoes!
I save some for adding to many recipes ~ layer others in jars and cover with olive oil and thyme branches. See below all my brilliant ideas for using them.
- 3 1/2 – 4 pints cherry tomatoes (I used heirloom colorful ones)
- 1 1/2 teaspoon extra virgin olive oil
- 3 medium fresh thyme branches
- 1/4 teaspoon sea salt
- 1/4 teaspoon Italian seasonings
- extra virgin olive oil for the jars
Wash, dry and cut cherry tomatoes in half.
Add them to bowl to fit and gently toss in the olive oil, salt and seasonings.
(I do not like too many seasonings – prefer a natural tomato flavor.)
Add the tomatoes halves cut side up on mesh trays of the dehydrator and set in the machine. Give each a little space. Add thyme branches to a tray.
Set temperature to 140 degrees. Set time to 4 hours.
(I’ve used a Magic Mill Dehydrator.)
Tomatoes are done when the edges have curled, the tomatoes have somewhat dried – but still a little “meaty.”
Dehydrated Tomatoes are Sweet! A refreshing burst of sweetness!
I like to dehydrate my tomatoes until somewhat dry and chewy. These are not very dry tomatoes. They still have tomato texture with dry edges.
These tomatoes freeze well, just wrap carefully and diligently.
I save some tomatoes for tossing into recipes in the next few days – and add the rest to jars submerged in oil.
Layer in Jars:
Place the dried tomatoes halves in little sterile glass jars, cut side up.
Cover with extra virgin olive oil to submerge. Top with dehydrated thyme.
Close tightly and place in the refrigerator, will last a few weeks.
To Oven Dry:
Preheat oven to 200 degrees.
Add the cut tomatoes with the oil, salt and seasonings to a parchment paper lined rimmed baking sheet. Give each a little space.
Cook/dehydrate for 2 hours, or until somewhat dried and wrinkly.
Depending on your oven and the original moisture of your cherry tomatoes, the total amount of time they spend in the oven may vary.
For a quick room temperature sauce: Scoop out some dried tomato halves with some olive oil their packed in – to a small bowl. Add grated garlic to taste, salt and freshly grated pepper and a good dash of aged balsamic vinegar. Add fresh herbs and let macerate for a half hour.
I topped fresh grilled salmon off the grill with this sauce.
See BLOG for many more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.