I thought I'd do a little more experimenting with my dehydrator, since I had a surplus of grape tomatoes nearing expiration. I'd never made sun-dried tomatoes before, but I figured they'd be pretty much the same process as grapes. So, I blanched a couple, cut a couple in half, just to see what would turn out...
Anyways, upon post-production research, I discovered I was a bit off in my process, so here are...
A few things I didn't know about dehydrating tomatoes, but kind of wish I had:
1. No blanching tomatoes...apparently, you always cut them in half, and, typically, remove the seeds (although this is not necessary), ensuring that you do not also remove the juices.
2. You can sprinkle a little salt on them to help draw out the liquid.
3. It should take between 8-12 hours to yield your tomatoes.
Anyways, just thought I'd pop this post in here, in hopes of being informative. If anyone else has tips about "Sun-dried" tomatoes, I'd be pleased to hear them!
ALSO, I made more raisins using three different kinds of grapes! Too bad I ate so many before I had a chance to take a decent picture...but aren't they pretty?