Zutaten für Dehydrating Tomatoes
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Zubereitung von Dehydrating Tomatoes
- Wash and thoroughly dry approximately 5 lbs of ripe paste tomatoes.
- Halve or quarter the tomatoes, depending on their size. Larger tomatoes should be quartered for even drying.
- Optional: Sprinkle generously with sea salt and your favorite herbs (e.g., oregano, basil, thyme).
- Arrange the tomato halves/quarters in a single layer on dehydrator trays or on a baking sheet lined with parchment paper. Ensure they don't overlap.
- If using a dehydrator, follow the manufacturer’s instructions, setting the temperature between 135-145°F (57-63°C).
- If using an oven, set it to the lowest temperature possible (around 170°F/77°C) with the oven door slightly ajar to allow moisture to escape. This process will take significantly longer.
- Dehydrate the tomatoes for 18-24 hours, or until they are leathery and completely dried. Drying time will depend on your method and the humidity level. The tomatoes are ready when they're pliable but not sticky.
- Store the dried tomatoes in airtight containers in a cool, dark, and dry place. They should keep for several months.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
113g
Fat
2g
Carbs
14g
