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Re: drying Tomatoes

Hi all,

this is how I dry my tomatoes.  I pick firm ripe tomatoes and slice about 1/4
to 1/3 inch off each side.  Like fillets.  So that each slice has skin on the
outside so they can be moved easily and wont stick to the racks.  I get about
4 or 5 slices with peel from each tomatoe.  (The central part of the tomatoe I
cook down into pulp or sauce and freeze.)  I spread the slices peel side down
on racks and place in the sun.  I cover them with fine netting to keep bugs
off.  In the evening because we get fog sometimes,  I bring them in and place
them in the oven with no heat,  just a lamp with a 40watt bulb in the bottom
and a small fan.  In the morning out they go again into the sun.  Or you could
use a dehydrator.  

I put no flavoring or anything on them while drying.  When they are totally
dry,  I put them into the freezer for at least 24 hours to kill any insect
eggs,  and then place them in closed jars on a shelf.  They last for many many
months this way.  I still have some I did last year and they are still good.

They can be re-hydrated by placing them in water and putting them in the
microwave for a minute or two and letting them set awhile.  Use in stews,
sauces, etc.  I use them on pizza -- not as a sauce,  but as re-hydrated
little taste nuggets with the other toppings.

As someone mentioned,  there is danger of putting things into oil because of
botulism.  on another list,  someone said if the things put into oil was
totally dry,  no botulism would develop.  I myself dont want to take the risk.

Janet.
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