More Information On Drying Tomatoes

**Mischka** · January 28, 2006

Drying tomatoes is simple and the results -- delicious
by Shila Patel - reprinted with permission of the author

Few pleasures match the satisfaction of tasting summer's fruits long after the season has passed--appreciation seems to increase the further the calendar is from summer. Although the intense aroma and flavor of a tomato just picked from the vine are almost intoxicating, by season's end, dealing with the bounty is almost a burden. After all, there are only so many friends to share the harvest with.

Preserving these garden treasures, an art born of necessity, allows you to extend the season in several ways. Freezing fresh tomatoes is quick and easy, but the defrosted fruit can have a mealy texture. Canning offers easy, economical storage, though the method is anything but simple.

Unlike the temperature extremes essential for freezing and canning, drying tomatoes requires a gentler approach that is both simple and amply rewarding. Drying draws out the fruit's moisture, concentrating its flavor and bringing out its berry like essence. It can even enhance the taste of less than flavorful fresh tomatoes.

Drying is the oldest preservation method, traditionally requiring only the sun's energy over several days. The result is chewy, sweet-tart fruit of intense flavor and incredible versatility.

Selecting and Preparing Fruits

Any tomato can be dried, but for best results, begin with plum-type tomatoes; they have thick, meaty walls, fewer seeds, and less gel than salad or beefsteak types. Good choices for drying include 'La Roma', the standard for paste; 'San Marzano', prized by Italians for sauce; and 'Principe Borghese', a traditional variety best suited for drying. Vibrant yellow 'Lemon Boy' and bright orange 'Italian Gold' offer colorful variations. Cherry tomatoes, such as 'Sungold' and 'Sweet 100', tend to hold more sugars and acids than other types and are also excellent for drying; the result is piquant candy like fruits.

Choose firm, ripe, unblemished tomatoes; damaged or overripe fruits will spoil easily and cause others to do so, too. It's not necessary to blanch the fruits, but wash them well and pat dry. To ensure even drying, slice fruits as uniformly as possible. Half or quarter plum-type tomatoes lengthwise, and cut cherry tomatoes in half or leave whole. Slice other types 1/2- to 1/4-inch thick, depending on your preference. Expect a pound of fresh fruit to yield a little more than an ounce of dried tomatoes.

Traditional Sun-drying

This method requires a cooperative climate: a string of dry, sunny days with temperatures in the 90s and low relative humidity (less than 20 percent). Select an area that receives full sun, ideally one that also reflects the sun's rays (such as a paved area or flagstone patio).

Use clean plastic-mesh screens (available from cookware stores); metal wire may react with the acid in tomatoes to produce an off-flavor. Place the cut tomatoes in a single layer, allowing about an inch of space between the pieces for air circulation. Place a layer of cheesecloth on the fruits as a barrier against insects and birds, and set the trays at least a foot above the ground so air circulates freely underneath them. Bring the trays indoors each evening and if rain is forecast. Depending on their thickness, moisture content, and the weather, the tomatoes should dry to a leathery but soft consistency in three days to a week.

Easy Oven-drying

The most convenient drying option, especially if you are not ready to invest in a dehydrator, is using a traditional gas or electric oven on the lowest temperature setting. If your oven can't be set below 150 o F, slow-roasting (see below) will yield similarly tasty results. Oven-drying takes 6 to 12 hours, depending on the temperature and the fruits' size and moisture content. It's important to remove as much moisture as possible without allowing the fruits to dry completely, because the lower the moisture content, the longer the tomatoes can be stored safely. Dried fruits should be leathery and pliable.

Preheat the oven to 140 o to 145 o F. Place the prepared fruits skin side down on a plastic-mesh screen, or on a baking sheet lined with cooking parchment or a silicon baking mat. Prop the oven door open slightly to allow the moist, hot air to escape. Check the tomatoes regularly, and rotate the baking sheet if necessary. Dried fruit should be uniformly dry and pliable but not sticky when cool.

The fruits can also be removed earlier. Although these moister tomatoes must be refrigerated, they have a rich flavor and are ideal for packing in olive oil for up to a week.

Effortless Dehydrating

For uniform results, an electric dehydrator or a convection oven that offers a low temperature setting is matchless. Dehydrators have a heating element to produce the moderate temperatures (135 o to 140 o F) and low humidity critical for proper drying. The best dehydrators include a fan, temperature controls, and a timers. Depending on the model, drying can take 5 to 9 hours, but the results are evenly dried fruits well suited for long-term storage.

Convection ovens that can be set to temperatures of 110 o to 140 o F work similarly, but have less capacity. To obtain the best results from either appliance, follow the manufacturer's directions.

Never use a microwave oven to dry tomatoes; it can't provide the essential continuous, moderate heat and air circulation.

Storage and Uses

Allow dried tomatoes to cool completely before storing. To maintain their low moisture content, seal cooled, dried fruits in airtight bags, squeezing out excess air. Store the bags in a cool (60 o to 70 o F), dry, dark place for up to six months. Dried tomatoes can also be refrigerated in airtight containers for up to eight months or frozen for up to a year.

Use dried tomatoes in pastas, sandwiches, salads, and sauces. Chop or julienne them to accent many dishes. Dried tomatoes can also be rehydrated before use. Cover them in warm water or wine, and soak about 10 minutes, until they soften and plump slightly.

Slow Roasting Tomatoes

Unlike oven-drying, slow-roasting requires gently cooking the tomatoes until their juices caramelize. It is the perfect technique for gardeners with less time or for those with traditional ovens that don't have very low temperature settings. However, storage time is short: roasted tomatoes keep up to a week in the refrigerator, up to six months in the freezer.

To roast, preheat the oven to 225 o F. Arrange the tomatoes cut side up on a baking sheet lined with cooking parchment or a silicon baking mat. For added flavor, lightly dress the tomatoes with olive oil and sprinkle with herbs such as marjoram, thyme, or rosemary, as well as salt and freshly ground black pepper. For a spicy-sweet variation that brings out the tomatoes' berry like flavor, drizzle flavored oil (such as lemon or orange) on the slices, and dust lightly with granulated sugar and cayenne pepper.

Slow-roasting takes 2 to 4 hours, but the fruits will remain very soft and moist. Allow them to cool completely before packing in a clean, airtight container and refrigerating. Roasted tomatoes are delicious in sandwiches and pastas, slipped into soups, and mashed into potatoes.

Miss_Mudcat · February 20, 2006

Being a minor raw food enthusiast, I'd thought I'd let you know that recommended drying temps to maintain enzyme activity is between 105 and 120 degrees. However, this would require a longer drying time. It has been proven that you can start out at 145 degrees for the first 2 hours, then reduce the temp to 120 without losing enzymes, thus reducing the drying time.

Lisa

DonnaMarieNJ · May 1, 2006

What do you do with a dried tomato? How do you use it, store it, etc.? How long does it keep? Does it have to be rehydrated? Sorry for so many questions. I hope, however, to put your answers to good use this year!

Adenn1 · May 2, 2006

Donna:

I dried my cherry tomatoes last year in my dehydrator from Walmart. I stored them in ziploc bags and keep them in my cupboard. I "re-hydrate" them with water or olive oil and added them to soups, stews, meatloaf, etc.

I figure that they will keep at least one year if kept sealed properly.

DonnaMarieNJ · May 2, 2006

They don't get tough? How long can I store them if I want them in oil? And why the cupboard and not the freezer?

**Mischka** · May 2, 2006

Properly dried tomatoes are very low in moisture content and freezing simply isn't necessary.

They don't become "tough" from drying; there's nothing tastier than a dried tomato and fresh basil with a slice of mozzarella melted and served on a whole wheat Ritz cracker :wink:

They should be stored in an airtight container just as you would any dried fruit, like plums or raisins.

Adding olive, sesame or any other quality vegetable oil to dried tomatoes will draw out the concentrated flavor quite nicely.

Miss_Mudcat · May 2, 2006

After drying, I store mine in an airtight container in the cupboard. To rehydrate, I place a large handful in a bowl of water and let them soak for one hour. I then drain the water and cover them with olive oil, crushed garlic and sea salt. There are many uses for them. Our favorite is to layer them over pizza crust with other favorite toppings and bake as usual. Or, put them in a blender and use them as a dipping sauce for breadsticks or serve over pasta.

Lisa

DonnaMarieNJ · May 2, 2006

Now I'm hungry and I just had root canal....

....sigh.....

SelfSufficient1 · June 30, 2006

I tried drying mine once but Phil did not like the skins on them. On pizza does sound good though.

zeroma · August 7, 2012

Could I get a smoky flavor witout having 'a smoker"? I have "liquid smoke".

I have a dehydrator and about 8 pounds of Chocolate cherry tomatoes. It will be my first fime using the deyh. but have many more tomatoes coming. I'd love to do some different tastes. Or would it be better to add the flavors/spices/smoke/etc after the drying process when rehydrating them?

thanks

kilroyscarnival · October 23, 2012

Quote:

Originally Posted by zeroma

Could I get a smoky flavor witout having 'a smoker"? I have "liquid smoke".

I have a dehydrator and about 8 pounds of Chocolate cherry tomatoes. It will be my first fime using the deyh. but have many more tomatoes coming. I'd love to do some different tastes. Or would it be better to add the flavors/spices/smoke/etc after the drying process when rehydrating them?

thanks

Off-topic in the drying thread, but how did you like the chocolate cherry? It is one of several cherries I am growing. Looked so good, but I hear more people talking about loving Black Cherry here.

By the way, if you have a regular charcoal grill, you can still add the smoke flavor. Make a small pile of coals (and don't use self-lighting coals, use good plain charcoal and start in a chimney starter) on the far side of your grill, and put a foil pan of soaked hardwood on that side. Put your tomatoes on the opposite side, and put the vent opening so that the smoke has to draw across them to get out the vent. You won't want terribly hot coals, just low and slow.

I would double-skewer the tomatos or slices, laying the skewers across the grates, so they don't spin around on one skewer or fall off. Or maybe use a fish/grilling basket?

meadowyck · August 11, 2012

Mischka
Thanks so much for sharing that as I've never done it and hope to later this year, so this is a very timely thread to come up again.

nickel plate · July 26, 2017

Truck dried-no nonsense 122 degrees two day process. No need for the fancy pants dehydrators or any other in house devises- keep it simple/Pounds of tomatoes to ounces of tomatoes.
BTW for those out there in the free states-my upcoming annual registration for my old 2002 Ford F-250 here in Komiforniastan is now $339.00 per year!

Worth1 · July 30, 2017

Quote:

Originally Posted by nickel plate

Truck dried-no nonsense 122 degrees two day process. No need for the fancy pants dehydrators or any other in house devises- keep it simple/Pounds of tomatoes to ounces of tomatoes.
BTW for those out there in the free states-my upcoming annual registration for my old 2002 Ford F-250 here in Komiforniastan is now $339.00 per year!

You might be able to convince them to go down on your taxes by demonstrating the environmentally friendly way you are dehydrating with solar power.
Your truck no longer is a means of transportation but a mobile solar powered dehydrator.

GeneMN · September 19, 2012

Thank you so much for the drying article. Been on my mind.
Also for the passing canine pal poem.....been there a number of times.

Thanks again.

January 28, 2006	#1
Mischka Tomatoville® Administrator Join Date: Jan 2006 Location: The Bay State Posts: 3,207	More Information On Drying Tomatoes Drying tomatoes is simple and the results -- delicious by Shila Patel - reprinted with permission of the author Few pleasures match the satisfaction of tasting summer's fruits long after the season has passed--appreciation seems to increase the further the calendar is from summer. Although the intense aroma and flavor of a tomato just picked from the vine are almost intoxicating, by season's end, dealing with the bounty is almost a burden. After all, there are only so many friends to share the harvest with. Preserving these garden treasures, an art born of necessity, allows you to extend the season in several ways. Freezing fresh tomatoes is quick and easy, but the defrosted fruit can have a mealy texture. Canning offers easy, economical storage, though the method is anything but simple. Unlike the temperature extremes essential for freezing and canning, drying tomatoes requires a gentler approach that is both simple and amply rewarding. Drying draws out the fruit's moisture, concentrating its flavor and bringing out its berry like essence. It can even enhance the taste of less than flavorful fresh tomatoes. Drying is the oldest preservation method, traditionally requiring only the sun's energy over several days. The result is chewy, sweet-tart fruit of intense flavor and incredible versatility. Selecting and Preparing Fruits Any tomato can be dried, but for best results, begin with plum-type tomatoes; they have thick, meaty walls, fewer seeds, and less gel than salad or beefsteak types. Good choices for drying include 'La Roma', the standard for paste; 'San Marzano', prized by Italians for sauce; and 'Principe Borghese', a traditional variety best suited for drying. Vibrant yellow 'Lemon Boy' and bright orange 'Italian Gold' offer colorful variations. Cherry tomatoes, such as 'Sungold' and 'Sweet 100', tend to hold more sugars and acids than other types and are also excellent for drying; the result is piquant candy like fruits. Choose firm, ripe, unblemished tomatoes; damaged or overripe fruits will spoil easily and cause others to do so, too. It's not necessary to blanch the fruits, but wash them well and pat dry. To ensure even drying, slice fruits as uniformly as possible. Half or quarter plum-type tomatoes lengthwise, and cut cherry tomatoes in half or leave whole. Slice other types 1/2- to 1/4-inch thick, depending on your preference. Expect a pound of fresh fruit to yield a little more than an ounce of dried tomatoes. Traditional Sun-drying This method requires a cooperative climate: a string of dry, sunny days with temperatures in the 90s and low relative humidity (less than 20 percent). Select an area that receives full sun, ideally one that also reflects the sun's rays (such as a paved area or flagstone patio). Use clean plastic-mesh screens (available from cookware stores); metal wire may react with the acid in tomatoes to produce an off-flavor. Place the cut tomatoes in a single layer, allowing about an inch of space between the pieces for air circulation. Place a layer of cheesecloth on the fruits as a barrier against insects and birds, and set the trays at least a foot above the ground so air circulates freely underneath them. Bring the trays indoors each evening and if rain is forecast. Depending on their thickness, moisture content, and the weather, the tomatoes should dry to a leathery but soft consistency in three days to a week. Easy Oven-drying The most convenient drying option, especially if you are not ready to invest in a dehydrator, is using a traditional gas or electric oven on the lowest temperature setting. If your oven can't be set below 150 o F, slow-roasting (see below) will yield similarly tasty results. Oven-drying takes 6 to 12 hours, depending on the temperature and the fruits' size and moisture content. It's important to remove as much moisture as possible without allowing the fruits to dry completely, because the lower the moisture content, the longer the tomatoes can be stored safely. Dried fruits should be leathery and pliable. Preheat the oven to 140 o to 145 o F. Place the prepared fruits skin side down on a plastic-mesh screen, or on a baking sheet lined with cooking parchment or a silicon baking mat. Prop the oven door open slightly to allow the moist, hot air to escape. Check the tomatoes regularly, and rotate the baking sheet if necessary. Dried fruit should be uniformly dry and pliable but not sticky when cool. The fruits can also be removed earlier. Although these moister tomatoes must be refrigerated, they have a rich flavor and are ideal for packing in olive oil for up to a week. Effortless Dehydrating For uniform results, an electric dehydrator or a convection oven that offers a low temperature setting is matchless. Dehydrators have a heating element to produce the moderate temperatures (135 o to 140 o F) and low humidity critical for proper drying. The best dehydrators include a fan, temperature controls, and a timers. Depending on the model, drying can take 5 to 9 hours, but the results are evenly dried fruits well suited for long-term storage. Convection ovens that can be set to temperatures of 110 o to 140 o F work similarly, but have less capacity. To obtain the best results from either appliance, follow the manufacturer's directions. Never use a microwave oven to dry tomatoes; it can't provide the essential continuous, moderate heat and air circulation. Storage and Uses Allow dried tomatoes to cool completely before storing. To maintain their low moisture content, seal cooled, dried fruits in airtight bags, squeezing out excess air. Store the bags in a cool (60 o to 70 o F), dry, dark place for up to six months. Dried tomatoes can also be refrigerated in airtight containers for up to eight months or frozen for up to a year. Use dried tomatoes in pastas, sandwiches, salads, and sauces. Chop or julienne them to accent many dishes. Dried tomatoes can also be rehydrated before use. Cover them in warm water or wine, and soak about 10 minutes, until they soften and plump slightly. Slow Roasting Tomatoes Unlike oven-drying, slow-roasting requires gently cooking the tomatoes until their juices caramelize. It is the perfect technique for gardeners with less time or for those with traditional ovens that don't have very low temperature settings. However, storage time is short: roasted tomatoes keep up to a week in the refrigerator, up to six months in the freezer. To roast, preheat the oven to 225 o F. Arrange the tomatoes cut side up on a baking sheet lined with cooking parchment or a silicon baking mat. For added flavor, lightly dress the tomatoes with olive oil and sprinkle with herbs such as marjoram, thyme, or rosemary, as well as salt and freshly ground black pepper. For a spicy-sweet variation that brings out the tomatoes' berry like flavor, drizzle flavored oil (such as lemon or orange) on the slices, and dust lightly with granulated sugar and cayenne pepper. Slow-roasting takes 2 to 4 hours, but the fruits will remain very soft and moist. Allow them to cool completely before packing in a clean, airtight container and refrigerating. Roasted tomatoes are delicious in sandwiches and pastas, slipped into soups, and mashed into potatoes.

February 20, 2006	#2
Miss_Mudcat Tomatovillian™ Join Date: Feb 2006 Location: Central Georgia Posts: 366	Being a minor raw food enthusiast, I'd thought I'd let you know that recommended drying temps to maintain enzyme activity is between 105 and 120 degrees. However, this would require a longer drying time. It has been proven that you can start out at 145 degrees for the first 2 hours, then reduce the temp to 120 without losing enzymes, thus reducing the drying time. Lisa __________________ Farmers don't wear watches; they work until the job is done!

May 2, 2006	#6
Mischka Tomatoville® Administrator Join Date: Jan 2006 Location: The Bay State Posts: 3,207	Properly dried tomatoes are very low in moisture content and freezing simply isn't necessary. They don't become "tough" from drying; there's nothing tastier than a dried tomato and fresh basil with a slice of mozzarella melted and served on a whole wheat Ritz cracker :wink: They should be stored in an airtight container just as you would any dried fruit, like plums or raisins. Adding olive, sesame or any other quality vegetable oil to dried tomatoes will draw out the concentrated flavor quite nicely. __________________ Mischka One last word of farewell, Dear Master and Mistress. Whenever you visit my grave, say to yourselves with regret but also with happiness in your hearts at the remembrance of my long happy life with you: "Here lies one who loved us and whom we loved." No matter how deep my sleep I shall hear you, and not all the power of death can keep my spirit from wagging a grateful tail.

May 2, 2006	#7
Miss_Mudcat Tomatovillian™ Join Date: Feb 2006 Location: Central Georgia Posts: 366	After drying, I store mine in an airtight container in the cupboard. To rehydrate, I place a large handful in a bowl of water and let them soak for one hour. I then drain the water and cover them with olive oil, crushed garlic and sea salt. There are many uses for them. Our favorite is to layer them over pizza crust with other favorite toppings and bake as usual. Or, put them in a blender and use them as a dipping sauce for breadsticks or serve over pasta. Lisa __________________ Farmers don't wear watches; they work until the job is done!

June 30, 2006	#9
SelfSufficient1 Tomatovillian™ Join Date: Feb 2006 Location: Georgia, USA Posts: 188	I tried drying mine once but Phil did not like the skins on them. On pizza does sound good though. __________________ I could spend all day here!

May 1, 2006	#3
DonnaMarieNJ Tomatovillian™ Join Date: Mar 2006 Location: Northeast New Jersey Posts: 726	What do you do with a dried tomato? How do you use it, store it, etc.? How long does it keep? Does it have to be rehydrated? Sorry for so many questions. I hope, however, to put your answers to good use this year!

May 2, 2006	#4
Adenn1 Tomatovillian™ Join Date: Feb 2006 Location: Philly Posts: 559	Donna: I dried my cherry tomatoes last year in my dehydrator from Walmart. I stored them in ziploc bags and keep them in my cupboard. I "re-hydrate" them with water or olive oil and added them to soups, stews, meatloaf, etc. I figure that they will keep at least one year if kept sealed properly.

August 7, 2012	#10
zeroma Tomatovillian™ Join Date: May 2012 Location: SW Ohio Posts: 637	Could I get a smoky flavor witout having 'a smoker"? I have "liquid smoke". I have a dehydrator and about 8 pounds of Chocolate cherry tomatoes. It will be my first fime using the deyh. but have many more tomatoes coming. I'd love to do some different tastes. Or would it be better to add the flavors/spices/smoke/etc after the drying process when rehydrating them? thanks

August 11, 2012	#12
meadowyck Tomatovillian™ Join Date: May 2012 Location: Brooksville, FL Posts: 1,001	Mischka Thanks so much for sharing that as I've never done it and hope to later this year, so this is a very timely thread to come up again. __________________ Jan “Do what you can, with what you have, where you are.” -Theodore Roosevelt

September 19, 2012	#15
GeneMN Tomatovillian™ Join Date: Jun 2012 Location: Duluth, MN, USA Posts: 6	Thank you so much for the drying article. Been on my mind. Also for the passing canine pal poem.....been there a number of times. Thanks again. Last edited by GeneMN; September 19, 2012 at 09:38 PM.