Sundried Tomatoes
I’ve been growing tomatoes for several years, first in Denver and then more robustly in Palisade in Posh Gardens. My first attempt at making sundried tomatoes in Andy’s dehydrator started with Black Strawberry tomatoes. It worked but the flavor was off. After more research on the topic, I learned that Roma tomatoes are the preferred tomato to make the flavorful sundried tomatoes. So, this summer I set out to grow Roma tomatoes! It was a hard summer for tomatoes in the Grand Valley with the heat and a nasty pests that took out many tomato crops. I was lucky in that I grew my tomatoes in the hoop house. I’ve not gotten a huge amount but each one I harvest, I cut up and put them in our dehydrator. Once finished I store them in a jar with olive oil. My first batch I experimented and added mixed dried herbs, the second one I just used straight olive oil. The next round I think I will experiment with more dried herbs but be more intentional in the herbs I select and dry. Over the winter I can compare the variations and see which combination is the best for cooking! These kinds of experiments are one of the things I like the most about growing my own vegetables and herbs! So, if you are interested in making your own Sundried Tomatoes here is how I make mine:
In general, dehydrating Roma tomatoes takes about 8 to 14 hours in a food dehydrator (4 to 9 in an oven.) Because Roma tomatoes are meatier with fewer seeds, they are ideal for sun-drying, more so than the Black Strawberry tomatoes I experimented with last year!
I use a food dehydrator to dry my tomatoes. I first slice the tomatoes and then lay them directly on the racks, so they have maximum air flow circulating around the slice. I next set the temperature to 140 degrees and the time for 9 hours and hit start. Once it has completed its cycle I check the tomatoes for juiciness. The texture after they have been dried properly should feel leathery, flexible and pliable like a dried raisin or prune. You don’t want them to feel brittle or crunch, unless of course if you want tomato chips! I’ve accidently done the later and while the tomato chips were tasty, they were not what I was shooting for!
To ensure the tomatoes are properly dried you will want to conduct a moisture text, if too moist you risk mold forming when you store them. Take a warm piece, let it cool for about one minute, and squeeze it firmly between your fingers. No liquid juice or stickiness should seep out. If moisture does appear, then return the tomatoes to the dehydrator and continuing dehydrating them for an additional 1 to 2 hours. Once they are properly dried you are ready to can them with your favorite olive oil and or herb combo! This process is worth giving it a go if you enjoy the flavors of sundried tomatoes!
