sun dried tomatoes?

MUGGENS

Ok so last year I grew a ton of tomatoes. A lot of them went to waste. Anyone know how to make sun-dried tomatoes? I absolutely love them, they make a great addition to pastas and such. I will probably can some tomatoes, make some stewed tomatoes this year too, but would love to make sun dried tomatoes in order to get that wonderful flavor long after the garden is gone.

WendyGR

you can dehydrate them in a food dehydrator

http://www.pickyourown.org/tomatoes_sun_dried.htm 

goldenjes

I usually have TONS of tomatoes, and I love sun-dried tomatoes in salads, pasta...wherever.  Last year I did it with Romas in my oven, but the year before I had Juliette tomatoes which were awesome  (even though they're not very good raw)

I just cut them up, remove the seeds, and toss in a bowl with olive oil, salt/pepper, garlic powder & seasonings (italian blend, etc)

Put on a greased cookie sheet, cut side up, in the oven for about an hour at 200 degrees.  Turn off oven, let them sit in there a while to dry out - I think a couple hours. 

One batch I did 2 cycles like that & they were great.  Another batch I did 3 cycles and they were burnt though.

Oh, and I froze most of the dried tomatoes if I wasn't using them soon.  6 months later they were still really good in pasta.

kastle

goldenjes:

I usually have TONS of tomatoes, and I love sun-dried tomatoes in salads, pasta...wherever.  Last year I did it with Romas in my oven, but the year before I had Juliette tomatoes which were awesome  (even though they're not very good raw)

I just cut them up, remove the seeds, and toss in a bowl with olive oil, salt/pepper, garlic powder & seasonings (italian blend, etc)

Put on a greased cookie sheet, cut side up, in the oven for about an hour at 200 degrees.  Turn off oven, let them sit in there a while to dry out - I think a couple hours. 

One batch I did 2 cycles like that & they were great.  Another batch I did 3 cycles and they were burnt though.

Oh, and I froze most of the dried tomatoes if I wasn't using them soon.  6 months later they were still really good in pasta.

I use the oven & freeze too.  Just easier to do massive quantities, but they don't get so dry that they are shelf-staple (but this is also kind of nice b/c you don't need to re-hydrate)