These dried tomatoes make a great snack as is or chopped up and added in to an omelet, quesadilla, stir fry or grain salad. They rehydrate easily in soups, stews, or sauces. Dried tomatoes retain their flavor well and can be stored in glass jars in the pantry.
Slice tomatoes 1/4-inch thick, or more. Some people salt them to dry them out- I don’t because I prefer them not to taste salty. Place slices on a flat metal rack or a food grade screen atop a cookie sheet or large tray. Put the tray out in the sun or in a hot sunny window. (TIP: I f you have such a place, put the tray on a big rock or stone patio to concentrate the heat.) Cover them with a lightweight cloth to keep the bugs/dust out. Before the evening dew settles, bring them in and store overnight in a warm, dry place like on top of the stove or in the oven with just the pilot on. After sunrise, put them out again. Repeat day after day until they are dry. It should take about a week. Check daily. Rotate tray as needed to ensure even dryness. When dried, cool completely and store in a lidded mason jar out of the light.
This same procedure can be followed in an oven at about 140 degrees and it will take less time.
-from Cat, Education Coordinator
photos: CCF staff