Storing Dehydrated Tomatoes...
j_dubyak
16 years ago
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Linda_Lou
16 years agoJohn__ShowMe__USA
16 years agoRelated Discussions
dehydrated tomatoes to powder?
Comments (2)Last year I powdered some of my dehydrated tomatoes in a spice grinder under they were completely powdered, then stored them in vacuum sealed containers. Now, when a recipe calls for tomato paste, I put equal parts water and tomato powder in a small dish, and it's instant tomato paste. It sounds like you have a large quantity, so powdering in a small spice grinder could be tedious. I'm no expert, but once something is completely dehydrated, I think the shelf life is pretty long and they should be OK, especially since you dehydrated them to the point of no return :)...See MoreDehydrating cherry tomatoe ?
Comments (6)gardener, I dry zillions of cherry toms most summers (though it might be only half a zillion this year, since it's been so wet ;-) ). I cut 'em in half, put on greased cookie sheets, salt lightly (sometimes), and put in a very low oven (150 degrees or so). Small batches in the toaster oven. After a couple of hours I check every half hour and pick out the done ones. (Since I have a lot of varieties, they dry at different rates. If I have a bunch almost all the same size and type, they are all done at about the same time.) I store them in ziplock freezer bags in the freezer and eat them all winter long, mostly - in pasta, - in salads, and - on pizzas. The great thing about drying cherries is that you don't ahve to chop them to use them in these ways --- they come out kind of like large, flattish raisins, and you just throw 'em in whole! I also use them in some dips, and in stews. Good luck! Zabby...See MoreDehydrating Peaches and Tomatoes
Comments (3)I had a similar peach issue earlier this season, and we needed to dry quite a few of them. It was a lot easer to work with them when they're still a bit hard - cut in half, twist off one half, then cut the half with the seed into half again, then pull off one of those 1/4 pieces. Then used a clean pair of pliers to pull the pit out of the remaining quarter. This works for most of them, there is still some spoilage when the peaches just won't cooperate. Drying almost-ripe peaches works out just fine. Here, it takes 24 hours, and I don't use any thing to retain the color so they turn dark tan. As for peeling them, we as a family decided that if the kids wanted peeled peaches, they could peel them, and that settled that. They taste great as snacks, chopped up in granola or gorp, and so on. As for tomatoes, I slice them in 1/2 inch thick slices and place those on the dehydrator trays. I don't care for flavoring them when drying, but thats a personal preference....See MoreDehydrating tomatoes
Comments (4)I been drying Glacier and Bloody Butcher. Both are fairly small tomatoes but have big tomato flavor. Being smaller, I don't think that it is worth the time to remove the skins before drying. The skins are a little tough after drying, but they are still fine with me. After drying, they have that classic "sundried tomato" taste....See Moreemily65
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