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How to Dry Homegrown Tomatoes
11.07.2023 - 22:30 / gardenerspath.com / Kristine Lofgren
How to Dry Homegrown TomatoesYou waged a winning battle against marauding pests. You warded off nasty diseases. You watered, pruned, fertilized, and propped those vines up.
Now it’s harvest time, and you have tomatoes coming out of your ears.
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There’s just one little problem, if you can call it that. There’s only so much chili sauce, pasta sauce, soup, and ketchup you can make. Eventually, you get tired of canning.
And let’s be honest. How many tomato-based sandwiches or salads can you eat?
Drying is an excellent way of preserving tomatoes in a way that still leaves them versatile and flavorful. When dried slowly, the fruit retains its flavor but lasts much, much longer than a fresh one.
A dried tomato has around 15 percent of its original weight, and achieving this can be done in several ways. You can harness the power of the sun, toss them in an oven, or, if you’re fancy, use a dehydrator.
We’ll explain all three methods and how to store the resulting food. Here’s what we’re going to cover:
Dehydrating extends the life of foods like tomatoes by removing moisture, to deny microorganisms that need moisture the ability to reproduce and spread.
It also creates a barrier on the exterior that stops microorganisms from getting in.
I have friends who swear they can’t tell the difference between the various methods that we’ll go over here when they’re done right.
Personally, I think the sun-drying method or using a dehydrator retains more of the flavor and creates a better texture than using the oven, because you have more control and the slow process allows the food to retain the components better.
It’s really hard to
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