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Re: Ripe drying-tomatoes--what to do?...

Howdy Hi back at ya Dennis, ;-)

> Howdy hi,

> Hey, my Principe Borghese tomatoes are getting ripe!  I'm going to try
> drying them in an electric food dehydrator.  Does anyone have any tips,
> hints or procedures they would kindly share?

> Thanks,

> Dennis

I'm presuming that Principe Borghese are specifically a drying variety?  In that
case you shouldn't have too much difficulty as they are probably quite dry to
begin with.

Melissa's suggestion of just slicing them in half to dry them is a good one
worth trying, but I' try just a few at first to get a feel for the drying
temperature and time needed.  Too fast and the tomatoes tend to turn blackish
(through oxydation or carmalization? - which while cosmetically less than ideal
doesn't seem to effect the flavour adversly).  Too slow and they mold of course.
Having all your early tomatoes go moldy in the dryer is no fun!  It should take
about a day, not too much longer.  Adequate air flow is very important to
drying, your food dehydrator has a fan for ventilation?

Anyway, we've dried hundreds of pounds of tomatoes over the years and the
general rule is the wetter and juicier they are the warmer you should dry
them at and the thinner you should slice them, to as thin as 3/8" and about 1/2"
or slightly thicker otherwise, the Principe Borghese and other "drying" and dry
paste varieties being the exception.  True, you do end up with crispy thin
slices afterward, but they're fine stored in canning jars and will last almost
indefinitely.

I'm always amazed at how well dried tomatoes reconstitute with just a bit of
moisture, and how incredibly flavourful they are.

Good luck and have fun!
Cheers!

--
 Bob Carter  -  bcarter@awinc.com
 Kootenay Bay, BC, Canada  -  Zone 6b
--

The world is coming to an end!  Repent and return those library books.

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