Tomato Time

I am totally happy these days as my tomatoes are turning red and I can now get going with dehydrating. There just isn’t anything more wonderful than a sweet little chunk of tomato in the winter when all you find is pretend ones in the stores.

It’s been a couple years since I made any. Last year was a no show year for tomatoes. This year I have huge ones.

So, the frugal prosumer tool of the day is one of my dehydrators. One of my six. I have acquired them very frugally by the way. They pay for themselves whatever the cost though.

I have learned with tomatoes that just when you think “that slice is way too thick”, that it’s just right. It seems that they measure in at a bit less than 1/2 inch thick. Slice them and put them on your trays but don’t let any of them get too cozy. Give them a little space. Some things aren’t that important to keep a distance but tomatoes are so juice laden that they can mold if the conditions aren’t right.

Put the temperature somewhere between 135 and 145. It is important to me that I have a dehydrator with a temperature gauge.

I have found that it takes about 20 hrs to dry them. They don’t get to the crumbly crispy stage (more like the slightly rubbery stage) as I package them up in zip bags and put them in the freezer. That way they crunch up nice when I need to use them.