So, we still have a lot of tomatoes. We are cooking with them fresh and eating them out of hand, but can’t harvest them fast enough and some are rotting on the vine. [I am hoping this might mean volunteer tomatoes next year, like we had with the arugula.] We are canning and freezing whole tomatoes and sauce, but that process sure does heat up the kitchen and take a fair bit of hands-on time.
I decided to try an electric dehydrator to make dried tomatoes. We love sun-dried tomatoes, especially those packed in olive oil. I am not confident that I can dry them in my climate the way that I did the cayenne peppers, so I thought the electric dehydrator would be a safer bet.
I harvested all of the paste tomatoes (roma and san marzano) that were ripe and free of blemishes, washed them, sliced them in half lengthwise, and removed their cores and seeds. I was able to fit 43 on the five trays of the dehydrator. This book suggested a drying temperature of 145 °F until crisp. About 20 hours(!!) later, the tomatoes were dry, but still flexible. Total yield was only two 13-oz jam jars. We are storing the tomatoes dry in the jam jars in the refrigerator, and will reconstitute them (and perhaps add olive oil) when we plan to use them.
A certain 20-month-old boy loves them!