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Dried Tomato Instructions (long)

Sun Dried Tomatoes (taken from Shepherd's Garden Seeds circular - Sheperd's sells good quality seed of a wide variety of vegetables, including Principe Borghese Italian drying tomatoes.  I am not affiliated with Shepherd's, but if you'd like to contact them, their address is 6116 Highway 9, Felton California 95018, Phone:  408/335-6911, Fax:  408/335-2080 and E-mail:  garden@shepherdseeds.com, Web Site:  <http://www.shepherdseeds.com>)

        "To dry successfully in the sun, your tomatoes must have low humidity, good air circulation and long hours of intense sunshine.  Use frames or racks covered with newly purchased plastic screening.  (Metal screens may react with the acid in the tomatoes and should not be used.)  Spray the rack with a light coating of non-stick vegetable cooking spray to make dried tomato removal easier.  Cut the tomatoes in half (note:  directions are for the small Principe Borghese tomatoes, larger tomatoes should probably be thickly sliced) and dip each half in a solution of 1/2 cider or distilled vinegar and 1/2 water, drain and put them on the racks skin side down, leaving enough room between pieces so air can circulate.  Put the racks in hot full sun; cover with cheese cloth if insects are a problem.  Bring the racks inside when the sun gets low to avoid getting dew or condensation on the fruit.  Put them in the sun again in the morning after dew has evaporated.  Drying time will be anywhere from a few days to a week depending upon the intensity of the sun and the humidity in the air.  Tomatoes are done when they are pliable and leathery; they should no longer be sticky to the touch.

Alternative:  Oven Drying

        "This method works if your oven will cooperate, but is fairly labor intensive as you must rotate the drying racks carefully.  Put the halved tomatoes in a single layer on wire racks or foil lined cookie sheets and put in a 150 degree oven.  Leave room for heat to circulate between halves.  Drying time will vary depending on your oven from 9 to 24 hours.  Leave the oven door slightly ajar to evaporate moisture; stick a wooden spook in the door to prop it slightly open is an easy way to do this.  Rotate trays as often as necessary to ensure that each rack is dehydrating evenly.  Check them often the last few hours to be sure not to over dry.  They should be leathery and pliable when they are properly dried. (Note:  I use a convection oven.  Lots easier and I'm happy with the result.)

Alternative:  Home Dehydrator

        "Follow manufacturer's instructions.  If you plan to dry a lot of tomatoes and also enjoy dried fruits, etc., a home dehydrator is a marvelous kitchen appliance to have, especially if you live in area where outdoor weather makes sun drying problematic because of humidity or lack of consistent sunshine.  Electric dehydrators are engineered to provide efficient, even drying temperatures and do the best job of circulating hot air to evaporate moisture in the shortest amount of time.  You can use them for a wide range of recipes from tomatoes and fruit leathers to home made, preservative-free jerky and dried vegetable chips.

Storage and Use:  

        "After the drying is completed, tomatoes should be stored in air tight jars or in zip lock bags in a cool, dry place for about 8 months.  They will also freeze well for long term storage.  Rehydrate and soften dried tomatoes before using by soaking them in hot water, broth or wine to cover for about 15 minutes.  They are wonderful on pizza, to toss with pasta or rice, bake in muffins and breads, puree into salad dressing, or to top toasted French bread spread with roasted garlic."

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From:   Rob M. Privette[SMTP:Rob.M.Privette@MCDERMOTT.COM]
Sent:   Monday, April 07, 1997 1:34 PM
To:     Multiple recipients of list SQFT
Subject:        Interested in instructions for dried tomatoes

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