Dried Tomatoes

One way that we’ve dealt with the overabundance of tomatoes in the summer, especially cherry tomatoes (since because of their small size they’re a bit of a pain to peel and freeze), is by drying them. Sun-drying might be an option for some people, but at present we don’t have a way to protect against the flies, so we use the dehydrator instead. We slice them (usually four slices per cherry tomato), set the dehydrator to 135 degrees, and it takes about 12 hours. Voilà, tomato chips! We eat them as a snack, or of course you could soak them in olive oil and refrigerate as sun-dried tomatoes are often sold. Sometimes we add them to soups or stews in the winter.

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