To say that it’s been a late growing season is an understatement. Normally, September is prime tomato time but it’s mid October and as you can see, our tomatoes have just started to hit their stride.
If you’re like me, then tomato season is something you look forward to all year and want it to last as long as possible. Since it’s started to get cool already, I feel like I need to do whatever I can to preserve the harvest.
Usually, I roast them in the oven at a very low temperature with a bit of olive oil and salt. This time I thought I’d try them in my dehydrator. It will take a bit longer and the flavor will be different, but I’m hoping I will still like the flavor and texture. This way I can store them at room temperature and I don’t have to take up any space in my freezer.
I washed them all.
Then I cored and cut them into smaller pieces so they’ll will both dry faster and lay flat in the space between the shelves of my dehydrator.
I’ll let them go until they’re totally dry, rotating the shelves every now and then (because this model doesn’t have a fan), turning them individually if needed, and then store them in the pantry in either a sealed container or even a plastic bag.