Preserving Garden Bounty

Drying Tomatoes

PREPARATION FOR ALL TOMATO-DRYING METHODS

Wash and dry tomatoes. Split lengthwise, remove seeds but leave as much pulp in the center as possible. Quarter large tomatoes. Remove any white, stemmy portions or black spots.

TO DRY OUTDOORS

Place the tomatoes cut side up on a dryer or oven racks taken outdoors. You can sprinkle tomatoes lightly with salt for flavor and hasten the water-extraction process, but it isn’t necessary for preservation purposes. In the case of drying, the preservation method is simply the removal of water.
Place the dryer or rack on a piece of plywood. Leave room between the rack and the wood for air to circulate. To protect tomatoes from insects and airborn debris, cover with cheesecloth or nylon netting supported so fabric won’t stick to the tomatoes. A dryer can be made out of two simple wooden frames with screen or double thickness of netting stapled to the frames.

It may take two to three days for sun-dried tomatoes to become completely dry. Take them in at night. Halfway through drying, flatten the tomatoes lightly with a rubber spatula. If you are unable to complete the drying process outside, finish drying in the oven. Drying is a continuous process. You can continue to dry tomatoes you’ve semidried, refrigerated and put out to dry again until pliable. To eliminate any insect infestations, freeze the tomatoes in vapor-resistant bags for 48 hours.

TO DRY IN THE DEHYDRATOR OR CONVECTION OVEN

Follow preparation directions. Set temperature at 140 degrees F. Place the tomatoes cut side up on rack. Sprinkle lightly with salt. Place tomatoes in the oven with the door ajar so air can circulate for about six hours, or until completely dry. Lay a sheet of aluminum foil on the bottom of your oven to catch drips. Halfway through drying, flatten with a rubber spatula, watch for curling on the edges, and rearrange tomatoes often.

HOW TO STORE DRIED TOMATOES

Place the dried tomatoes in vapor-resistant plastic bags (be sure to press the air out of the bags) or canning jars with lids. If using jars, place duct tape around the closure so that no infestation can occur. When ready to use, remove amount desired and re-tape; keep out of light. You may keep them at room temperature in these containers, but for better stability and longevity, refrigerate or freeze. Freezing helps to preserve for a longer time period and keeps the tomatoes a bright red color. Good spoilage prevention includes freezing the product for 48 hours.

THE U. C. DAVIS METHOD FOR PACKING DRIED TOMATOES IN OIL

If you’d like to pack dried tomatoes in oil, follow these steps:
After the tomatoes are dried, it is recommended that you place them in a bowl and sprinkle with diluted (one part vinegar, one part water) distilled white vinegar. This acidifies the tomatoes and also adds back some moisture, for a chewy texture. Empty bowl onto paper towels and pat tomatoes dry.
Pack tomatoes lightly into clean pint or half-pint jars. At this stage you may add herbs or spices, dried only. Cover with oil to ½ inch of the rim of the jar. At room temperature, oil may become rancid. This is not unsafe, but undesirable. If garlic is desired, U.C. Davis recommends acidification of the garlic by marinating with fresh herbs and vinegar 24 hours, checking to see if vinegar has completely penetrated before putting in oil.PREPARATION FOR ALL TOMATO-DRYING METHODS

Wash and dry tomatoes. Split lengthwise, remove seeds but leave as much pulp in the center as possible. Quarter large tomatoes. Remove any white, stemmy portions or black spots.

TO DRY OUTDOORS

Place the tomatoes cut side up on a dryer or oven racks taken outdoors. You can sprinkle tomatoes lightly with salt for flavor and hasten the water-extraction process, but it isn’t necessary for preservation purposes. In the case of drying, the preservation method is simply the removal of water.
Place the dryer or rack on a piece of plywood. Leave room between the rack and the wood for air to circulate. To protect tomatoes from insects and airborn debris, cover with cheesecloth or nylon netting supported so fabric won’t stick to the tomatoes. A dryer can be made out of two simple wooden frames with screen or double thickness of netting stapled to the frames.

It may take two to three days for sun-dried tomatoes to become completely dry. Take them in at night. Halfway through drying, flatten the tomatoes lightly with a rubber spatula. If you are unable to complete the drying process outside, finish drying in the oven. Drying is a continuous process. You can continue to dry tomatoes you’ve semidried, refrigerated and put out to dry again until pliable. To eliminate any insect infestations, freeze the tomatoes in vapor-resistant bags for 48 hours.

TO DRY IN THE DEHYDRATOR OR CONVECTION OVEN

Follow preparation directions. Set temperature at 140 degrees F. Place the tomatoes cut side up on rack. Sprinkle lightly with salt. Place tomatoes in the oven with the door ajar so air can circulate for about six hours, or until completely dry. Lay a sheet of aluminum foil on the bottom of your oven to catch drips. Halfway through drying, flatten with a rubber spatula, watch for curling on the edges, and rearrange tomatoes often.

HOW TO STORE DRIED TOMATOES

Place the dried tomatoes in vapor-resistant plastic bags (be sure to press the air out of the bags) or canning jars with lids. If using jars, place duct tape around the closure so that no infestation can occur. When ready to use, remove amount desired and re-tape; keep out of light. You may keep them at room temperature in these containers, but for better stability and longevity, refrigerate or freeze. Freezing helps to preserve for a longer time period and keeps the tomatoes a bright red color. Good spoilage prevention includes freezing the product for 48 hours.

THE U. C. DAVIS METHOD FOR PACKING DRIED TOMATOES IN OIL

If you’d like to pack dried tomatoes in oil, follow these steps:
After the tomatoes are dried, it is recommended that you place them in a bowl and sprinkle with diluted (one part vinegar, one part water) distilled white vinegar. This acidifies the tomatoes and also adds back some moisture, for a chewy texture. Empty bowl onto paper towels and pat tomatoes dry.
Pack tomatoes lightly into clean pint or half-pint jars. At this stage you may add herbs or spices, dried only. Cover with oil to ½ inch of the rim of the jar. At room temperature, oil may become rancid. This is not unsafe, but undesirable. If garlic is desired, U.C. Davis recommends acidification of the garlic by marinating with fresh herbs and vinegar 24 hours, checking to see if vinegar has completely penetrated before putting in oil.