Nothing says summer like fresh, sun-ripened tomatoes from the garden! As many of us start our tomato seeds, we can also start thinking about the endless ways to enjoy these garden gems. One of our favorites is drying, for a sweet and tangy burst of tomato flavor that enlivens your favorite dishes. Some excellent varieties to consider for drying are San Marzano, Italian Roma, and Supremo. Any and all cherry and grape tomatoes will also make excellent dried morsels!
- Fresh-harvested paste/roma, or cherry tomatoes (as many as your oven racks or dehydrator can fit after tomatoes are halved)
- Olive oil
- Red wine vinegar
- Sea salt
- Slice all tomatoes in half, and gently remove seeds.
- Place halved tomatoes in the oven on a sheet pan or on dehydrator racks with the cut side facing up.
- Lightly salt each slice
- Set dehydrator to 150°F (10 to 12 hours), or oven to 250°F (4 to 6 hours). Dehydrating time will depend greatly on the size of your tomato slices. Dried tomato slices should be crisp but still pliable.
- Using tongs, quickly dip tomato slices into red wine vinegar.
- Layer tomato slices into clean canning jars, leaving about ½" of space in each.
- Fill jars with olive oil, completely covering all tomatoes.
- Store tomatoes in the refrigerator for up to 3 weeks.
Use tomatoes and oil in salads, pasta dishes, sandwiches, or eat them straight from the jar!