A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Thursday, August 18, 2011

Don't Waste Those Cherry Tomatoes--Dry Them!

Seems like folks always have more cherry tomatoes than they can consume.  They show up in bowls at work and bags at church--free for the taking!  If you are lucky enough, grab them!  Dried cherry tomatoes are deliciously-sweet snacks.  They have an intense, real-tomato flavor.  These little tomato slices are also perfect for:  topping pizza, floating in soups, arranged atop a plate of dip, piled next to sliced cheese on a snack tray or stuck atop an appetiser.  (or just set out a small bowl of them--they go fast!)
To prepare them:  wash and slice large ones in thirds and small ones in half (approx 1/4" thick).  You may salt them lightly if you'd like, but I don't (alters the natural, sweet flavor).
For dehydrator: arrange in single layers on trays (I use small mesh screens.)
Dehydrate at 135 until dry, leathery (flexible) and deep red.  This will take 3-8 hours, depending on make of dehydrator.
For oven:  place on oven-proof cake racks and bake @ 150 degrees** until dry, leathery (flexible) and deep red.  (**or use 200 and watch closely).  This will take 10-20 hours. 

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