How to dry tomatoes in an electric dryer

For this type of preparation, ripe and firm Cream tomatoes are suitable. Wrinkled, wilted, and soft ones are immediately discarded. It is desirable for all tomatoes to be of the same size so that they dry simultaneously. Also, try to find small tomatoes, as it will simplify and speed up the drying process. Wash the tomatoes and pat them dry with a towel. Cut each tomato in half. Use a small spoon to remove the seeds along with the juice. Put all the cores in a tray and place it in the freezer. It will come in handy for vegetable stews, soups, sauces, stews, or any dish that requires fresh tomatoes during the winter.

Flip the halved tomatoes upside down and place them on a paper towel. Let the tomatoes sit for 10-15 minutes to remove excess moisture. This step is often skipped, but if you don't have time, you can use a dehydrator, which will require additional time.

Transfer the tomatoes to the trays of an electric dehydrator with the cut side facing up. Sprinkle them lightly with your favorite spices, such as Provencal or Italian herbs, or you can leave them unseasoned. Lightly salt each half.

Turn on the dehydrator. The time needed for the tomatoes to lose some moisture and reach the desired consistency depends on the size and juiciness of the tomatoes, the power and temperature settings of your dehydrator, and other factors. In my case, the temperature is around 50 degrees Celsius (122 degrees Fahrenheit). Don't forget to rotate the trays, as the tomatoes in the tray closest to the motor will dry faster than the ones in the farthest tray (this is how it is in my dehydrator). After a few hours, you may notice some liquid in each half, which should be blotted with a paper towel.

In my dehydrator, the tomatoes dried for about 14 hours, but you should check the condition of the tomatoes yourself as the time is approximate. Some tomatoes may dry faster and should be removed, while the rest continue drying. Test them with your fingers – the tomatoes should be moist but not release any liquid when pressed. They should be firm, pliable, and have a pleasant scent. I usually start drying the tomatoes early in the morning so that they have enough time to partially dry by night. It becomes more challenging to rotate the trays at night.

Allow the tomatoes to cool in the turned-off dehydrator. Meanwhile, prepare a flavorful mixture. I use fresh rosemary and thinly sliced garlic, but you can use thyme, capers, or any other herbs you like. Since I grow rosemary on my windowsill, I don't wash it. However, if you are using store-bought rosemary, make sure to wash it in advance and let it dry completely.

Before starting the tomato preservation process, it is important to sterilize the jars by pouring boiling water over them or placing them upside down in a steamer. The jars should be fully dry by the time the tomatoes are ready to be packed. Layer the tomatoes in the jars, alternating with sprigs of rosemary and garlic slices. The amount of each ingredient to use depends on personal preference.

Now it's time to pour oil over the tomatoes. I recommend using odorless vegetable oil of good quality, but olive oil works well too. There are two options for pouring the oil: you can use room temperature oil (if you plan to store the tomatoes for a short period of time). For added flavor, you can add a spoonful of balsamic vinegar to each jar. For longer preservation, you can use hot oil. Heat the oil (you can even do it with the garlic and rosemary), but do not let it boil. Pour the oil over the tomatoes, making sure it doesn't sizzle or turn black, as this indicates overheating. Gently shake or tap the jar on the table to release any air bubbles. The tomatoes should be completely submerged in the oil, so fill the jar to the top. Store the tomatoes in the refrigerator. Alternatively, you can store dried tomatoes in a container in the refrigerator without oil. Before using, you can soften the completely dried tomatoes by briefly soaking them in hot water.