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Tomatoes




Source of Recipe


see below
don't know who this first one is from
Tomatoes

beefsteak or plum tomatoes,
washed and stems removed

For beefsteak tomatoes...cut into 1/2 inch slices.
For plum tomatoes....slice in half lengthwise.
Place cut side down on the trays.
No pretreatment necessary.
Set temp at 100 to dry.
For the beefsteak - approximately 24 hours or until semi crisp.
For the plum - approximately 72 hours.
This all depends on how many trays you do at once.
It is not recommended to do more than 8 or it takes a long, long
time. 6 is a nice amount with a reasonable amount of drying time.
Makes 8 servings.
. . . . .


from whispering pass
Dehydrate - Tomatoes

1. Wash the tomatoes and remove the stems.

2. To remove skins, dip the tomatoes in boiling water, then
immediately in cold water; skins will slip off.

3. Cut larger tomatoes in 1/4inch slices (or halve the cherry
variety.) To dry low-acid tomatoes, puree them in a blender
and add 1 tablespoon lemon juice or vinegar to each quart.

4. Dry at 145 degrees F. until leathery or brittle. (For puree,
line trays with fruit leather sheets before pouring.)

TIPS:
Chop dehydrated tomatoes for chili, soups, stews and vegetable
dishes.
The dry puree can be powdered and converted into tomato sauce
or tomato paste; this is a good way to make use of leather that
has turned out too thin and brittle.