Recipe · summer
Dehydrated Tomatoes
Meatier varieties like Roma or Romanian Giant work best since they hold their shape well. And don't toss the skins when you peel tomatoes for canning — dry and powder those too.
Meal: preserveMain: tomatoHands-on: min
Ingredients
- Ripe tomatoes (Roma or Romanian Giant work best)
- Optional: tomato skins saved from canning
Steps
- 1Wash and core tomatoes, slice into 1/4-inch slices, and lay on dehydrator racks (use screens if available).
- 2Dry at medium heat for several hours, rotating racks periodically for even drying.
- 3They're done when leathery to crispy with no soft spots.
- 4Store in an airtight container, labeled with the date.
- 5To make tomato powder: dry tomatoes fully, then process in small batches in a dry blender until powdered; store airtight.
- 6Tomato skins can be dehydrated and powdered the same way — Cindy often mixes the two together in one jar.
Meet the plant
- TomatoThe loud, generous neighbour who shows up with more than you asked for.
Tips that help here
- Tomato SkinsDon't toss them in the compost! Tomato skins hold up to 98% of the tomato's flavonoids, plus concentrated lycopene and fiber.
- Tomato PowderBlend fully dehydrated tomatoes (or their skins) into a powder, and a little goes a long way in soups, stews, sauces, and even meatloaf.
- Water Deep, Not OftenShallow daily sips train roots to stay near the surface where it's hottest.
More like this
- Tomato SkinsDon't toss them in the compost — tomato skins hold up to 98% of the tomato's flavonoids, plus concentrated lycopene and fiber.
- Tomato PowderA little goes a long way in soups, stews, sauces, and even meatloaf — made from fully dehydrated tomatoes or their skins.
- Rhubarb KetchupA tangy, tomato-rhubarb ketchup with a hint of spice — great on burgers, meatloaf, or anywhere you'd use regular ketchup.