Make your own sun-dried tomatoes! LOTS of Tomatoes out there right now. I've been getting a ton of them in my CSA box and there's only so much sauce you can make. This recipe works great for all kinds--this group is a batch made from Early Girls from Tomatero Farms
. I found this great link that gives you a few different options on preparing them--here in the San Francisco Bay Area we're starting to move out of our typically foggy mess so you might even be able to do it the old fashioned way (I said MIGHT!)...
Sun Dried Tomatoes
Original post here
7 -8 lbs firm ripe roma tomatoes
2 teaspoons salt
1 teaspoon dried basil (optional)
1 teaspoon dried oregano (optional)
1 teaspoon dried thyme (optional)
TOMATO PREPARATION ALL METHODS
Cut out the stem and scar and the hard portion of core lying under
Cut the tomatoes in half, lengthwise. If the tomato is more than
about 2 inches long, cut it in quarters.
Scrape out all of the seeds that you can without removing the pulp.
Mix together thoroughly basil,oregano, thyme, and salt.
Sprinkle a small amount of this mixture on each tomato.
OVEN-DRYING (approximately 12 hours)
Arrange the tomatoes, with the cut surface up, on non-stick cookie
sheets (glass or porcelain dishes are OK.) Do not use aluminum foil or
aluminum baking sheets as the acid in the tomato will react with the
Bake in 170°F oven for about 3 hours.
Leave the oven door propped open about 3 inches to allow moisture to
After 3 hours, turn the tomatoes over and press flat with your hand
or a spatula.
Continue to dry, turning the tomatoes every few hours, and gently
pressing flatter and flatter, until tomatoes are dry.
DEHYDRATOR (approximately 8 hours):
Place the tomatoes, cut side up, directly onto the dehydrator trays.
Set dehydrator temperature to about 140°F.
After 4 or 5 hours, turn the tomatoes over and press flat with your
hand or a spatula.
After a few hours, turn the tomatoes again and flatten gently.
Continue drying until done.
SUN-DRYING (approximately 3 days):
Dry in hot weather, with relatively low humidity.
Place tomatoes, cut side down, in shallow wood-framed trays with
nylon netting for the bottom of the trays.
Cover trays with protective netting or cheesecloth.
Place in direct sun, raised from the ground on blocks or anything else that allows air to circulate under the
Turn the tomatoes over after about 1 1/2 days, to expose the cut
side to the sun.
Place the trays in a sheltered spot after sundown, or if the weather
ADDITIONAL NOTES FOR ALL METHODS.
No matter what method you choose, be aware that not all of the
tomatoes will dry at the same rate. They do not all have the same amount
of moisture, nor do they experience the same temperature and air
circulation while they are drying.
They are done when they are very dry, but still pliable. Texture is
about that of a dried apricot. If dried too long, they become tough and
leathery. If not dried long enough, they will mold and mildew, unless
packed in oil. So watch them carefully while they dry. Try to remove
them on an individual basis, before they become tough.