Click below to listen to my 2 min. Garden Bite radio/podcast show: Tomatoes 2022 – dehydrating and roasting
This year I planted just 2 tomato plants. A grape variety called ‘Juliet’, who’s been producing beautifully.
And ‘Super Fantastic’ which just allowed me to have my first BST! Bacon, Spinach, Tomato sandwich. I highly recommend both of these varieties.
While it was a late start this year due to a cold spring, all those who planted tomatoes are now starting to harvest.
Likely they’re being eaten right away, however, I DO want to touch on dehydrating and roasting tomatoes.
The Grape ‘Juliet’ are perfect for it. The heating process intensifies their flavor. I often freeze them for use in salads, egg dishes, in sauces and more! Slice them in half lengthwise.
You can also dehydrate (or dry) tomatoes in the oven. Again, grape or plum tomatoes are best. Slice them in half and place them on your pan covered with parchment paper, skin side down. You can add salt and/or herbs of your choice but you don’t have to. Slow roast at 250 degrees for about 3 hours, depending on the tomatoes and your oven! No need to flip them. If you don’t want to freeze them you can store them in a jar with olive oil.
As for roasting, I prefer slicing up regular size tomatoes or romas.
With roasting, your oven will be hotter and many recipes call for just slicing them in half. I prefer thinner slices about 1/3 inch. Set your oven at 425 degrees. Parchment paper is a must. Toss your tomato slices with olive oil and your favorite herbs. I use dried basil, oregano and garlic. Also a little salt and pepper to taste.
Roast them for about 30 to 45 minutes, keep checking on them. You can freeze them, just remember they get mushy but taste fabulous in soups, goulash and other dishes!
Hearty Kale and White Bean Stew (1) – I have modified this recipe for my taste!