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Sun Dried Tomatoes…YUM!
We’re right in the thick of garden season here in eastern Connecticut, and my garden is producing like crazy! Each day, I head out to pick the latest bounty from my garden and decide how to use it. This might mean enjoying it fresh or preserving it for the colder months. I love having a freezer and pantry full of homegrown goodness, eliminating the need to buy from the store. It gives me such a feeling of satisfaction, knowing I can be in control of my food sources and be self-reliant.Â
So far, I’ve whipped up some delicious strawberry rhubarb jam and black raspberry jam, blanched and frozen a mountain of green beans for winter, and started my annual batch of pickles and pickled beets. Now, with tomatoes ripening faster than I can eat them, it’s time to make sun dried tomatoes using my dehydrator.
If you love the rich, tangy flavor of sun-dried tomatoes, you’ll soon see how easy they are to make at home. Using a dehydrator simplifies the process and ensures consistently delicious results. This guide will walk you through making sun-dried tomatoes in oil using a dehydrator, answering common questions along the way.
Why Make Sun Dried Tomatoes at Home?
Homemade sun dried tomatoes are not only cost-effective, but also allow you to control the quality and flavor. Store-bought versions can be pricey and sometimes contain preservatives. When you make them yourself, you can choose organic tomatoes and customize the seasoning to suit your taste.
Choosing the Right Tomatoes
For the best results, opt for Roma, plum, grape or cherry tomatoes. These varieties have a lower water content, which speeds up the drying process and intensifies the flavor. However, any tomato can be dried; just be prepared for variations in drying time and final texture.
Preparing the Tomatoes
- Wash and Dry: Start by washing your tomatoes thoroughly under running water. Pat them dry with a clean towel.
- Slice Evenly: Cut the tomatoes in half, quarters, or into uniform slices. Even slices ensure they dry at the same rate, preventing some pieces from being over-dried while others remain too moist.
- Remove Seeds (Optional): If you prefer a less seedy end product, you can scoop out the seeds. This step is optional but can improve the texture. I always do this.
Seasoning the Tomatoes
Seasoning is a personal preference. Some people prefer their sun dried tomatoes plain, while others like to add a bit of extra flavor. Here are some seasoning ideas:
- Salt: Enhances the natural sweetness and preserves the tomatoes.
- Herbs: Basil, oregano, thyme, or rosemary can add a Mediterranean flair.
- Garlic Powder: Adds a subtle depth of flavor. I kill two birds with one stone and use garlic salt 🙂
Using the Dehydrator
- Arrange Tomatoes: Place the tomato slices, cut side up, directly onto the dehydrator trays in a single layer. Ensure they are not touching to allow air circulation.
- Set Temperature: Set your dehydrator to about 140°F. This temperature is ideal for drying tomatoes without cooking them.
- Drying Time: The drying process can take anywhere from 8 to 18 hours depending on the size of the tomato slices. Here’s the step-by-step process:
- After 4 or 5 hours, turn the tomatoes over and press them flat with your hand or a spatula.
- After a few more hours, turn the tomatoes again and flatten gently.
- Continue drying until they are done. They should be dry but still pliable, not brittle.
Storing the Dried Tomatoes
Once your tomatoes are dried to perfection, let them cool completely before storing. Here’s how to store them:
- In Oil: For a delicious and ready-to-use treat, store your dried tomatoes in oil. Place the dried tomatoes in a sterilized jar and cover with olive oil. Add a few cloves of garlic, fresh herbs, or spices for added flavor. Make sure the tomatoes are completely submerged to prevent mold. Stored this way, they should last about a month refrigerated.Â
- Dry Storage: If you prefer to store them without oil, place the dried tomatoes in an airtight container. Keep them in a cool, dark place, or in the freezer. They can also be vacuum-sealed for longer storage. They can last up to a year stored this way.Â
FAQs – Making Sun Dried Tomatoes
1. How long do sun dried tomatoes last in oil?
When stored properly in oil and kept in the refrigerator, sun dried tomatoes can last for about a month. The oil helps preserve the tomatoes and infuses them with flavor over time.
2. Can I use any type of oil?
First pressed olive oil is the most popular choice for storing sun dried tomatoes, thanks to its flavor and preservative qualities. However, you can use other oils like sunflower or grapeseed oil if you prefer a lighter taste.
3. Do I need to sterilize the jars?
Yes, sterilizing the jars is crucial to prevent bacterial growth. You can sterilize jars by boiling them in water for 10 minutes or using a dishwasher with a sterilization cycle.
4. Can I add other ingredients to the jar?
Absolutely! Adding garlic, herbs, or spices can enhance the flavor. Just ensure any added ingredients are fresh and fully submerged in oil to prevent spoilage.
5. What if my tomatoes are too dry?
If your tomatoes turn out too dry and brittle, you can rehydrate them by soaking them in warm water for 20-30 minutes before using them. This process restores some of their original texture.
Tips for Perfect Sun Dried Tomatoes
- Uniform Slices: Ensure all tomato slices are of equal thickness to guarantee even drying.
- Rotate Trays: If your dehydrator doesn’t have a fan, rotate the trays halfway through the drying process for even dehydration.
- Monitor Closely: Check the tomatoes periodically as they dry. The goal is a leathery texture, not crispy.
Delicious Ways to Use Sun Dried Tomatoes
Sun dried tomatoes in oil are incredibly versatile. Here are a few ideas to get you started:
- Pasta Dishes: Toss them with pasta, olive oil, garlic, and fresh basil.
- Salads: Add them to salads for a burst of flavor.
- Sandwiches: Layer them in sandwiches or wraps for added texture and taste.
- Pizzas: Scatter them on top of homemade pizzas.
- Dips: Blend them into hummus or tapenade.
Final Thoughts
Making sun dried tomatoes in oil using a dehydrator is a pretty simple process that yields a flavorful, versatile ingredient. With this guide, you’re equipped to make your own sun dried tomatoes at home, with delicious results every time. Whether you’re a seasoned cook or a beginner, this DIY project is a great way to enhance your culinary creations.
Ready to start making your own sun dried tomatoes? Gather your ingredients, fire up your dehydrator, and enjoy the delicious results!
Homemade Sun Dried Tomatoes in Oil
Equipment
Ingredients
- 3 lbs Roma tomatoes
- 1½ teaspoons sea salt
- 1½ teaspoons dried basil
- ½ teaspoon dried oregano
- 4 cloves garlic
- Olive oil
Instructions
- Pick fresh tomatoes and wash and dry them thoroughly.
- Slice each tomato in half or quarters. Carefully remove the seeds, but not the surrounding pulp.
- Place the tomato halves on dehydrator trays. Ensure there is space between each slice for proper air circulation.
- Sprinkle the tomatoes with sea salt, basil, and oregano.
- Follow your dehydrator's instruction booklet for time and temperature settings. A suggested setting is 140 degrees Fahrenheit for 8-12 hours. The tomatoes should be slightly rubbery when dried, with no wet or mushy parts remaining.
- Divide the dried tomatoes between two sterilized jars. Peel and halve the garlic, then distribute it between the jars.
- Pour olive oil over the tomatoes until they are completely submerged. Seal the jars and refrigerate until ready to use.
Notes
- Try other herb Variations like rosemary or thyme for different flavors.
- Consider adding a tablespoon of lemon juice to each jar before sealing to help preserve the tomatoes further.
- For longer storage, omit the garlic to avoid spoilage.
- Sun-dried tomatoes should last a month or more when refrigerated.
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