Thursday, February 10, 2011

Perks of Owning a Dehydrator: Making Sun-dried Tomatoes on a Cloudy Day


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... 

They were ok...nothing special...and I would much rather eat a fresh tomato. I think part of the reason I wasn't so keen on these is because they reminded me of a bruschetta I ate once...right before I tossed my cookies, due to stomach illness.

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?



2 comments:

  1. I love sundried tomatoes!!! They are one of my favourite things! I can't wait until it's summer and I can make some the OLD FASHIONED WAY… since I don't know where our dehydrator went… alsooo I like seeing their progress as the bake in the sun on the porch!

    Also, your grapes look very yummy and pretty!

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  2. The raisins were delicious...I have already finished them off.

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