(NOT SUN) Dried Tomatoes
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- Опубликовано: 22 авг 2024
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This is a quick and easy preservation method and it's a favorite one for me when the tomatoes are starting to pile up in mounds in the kitchen and I just don't want to can another jar! Dehydrated tomatoes is a great way to store your harvest for snacking, cooking, seasoning and making a great tomato sauce.
Dehydrating tomatoes really reduces the bulk and weight of the tomatoes making storage super easy. And best of all?... they are completely shelf-stable when done (that means off-grid food storage!) and will last on the shelf until next year's tomato harvest!
In this video, Carolyn from Homesteading Family shows you the exact method we use to season and dehydrate our tomatoes for delicious winter eating!
Tomato Slicer like Carolyn's: amzn.to/2OzxG8N
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WELCOME! We're so glad you're here! Let's start growing, preserving & THRIVING! We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here: bit.ly/HFWelcom...
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I like to powder my dehydrated tomatoes then powdering them. That saves even more space, but more importantly, powdered tomatoes, when reconstituted, can be an amazing tomato paste replacement.
When storing any dehydrated food in a jar, I like to glue a packet of food grade silica gel to the lid. This will absorb any moisture in the container.
Good tip! I was wondering if anyone else did this.
for how long can I keep sun dried tomatoes in a jar?
You can also get one of those clay bears used to keep brown sugar moist, dry it out in the oven and use that as well 😊
Down here along the Gulf coast where the humidity is tremendously heavy we put dry rice in salt shakers to prevent the salt from getting damp and clumping. Could you make a little sachet type bag and keep it in the jar filled with dry rice? Jesus bless.
I never have one tomato go to waste in my gardens. I dehydrate them too. They are wonderful to beef up and thicken your spaghetti sauces, and fabulous on pizza! Keep posting your videos; I love them!
Yum. I make a compound butter with them. Shallots, garlic, oregano and some dried tomatoes in butter. Cook the shallots in a few tablespoons of butter until tender, throw in some minced garlic and cook a minute or two, remove from heat. Cool to room temperature or refrigerate. Add to softened butter (about 8 oz butter to 1/4 cup shallot mix) and some oregano. Salt & pepper taste. Roll up in plastic wrap or a put into a bowl and chill again.
Use on meats or in sauces/dips. I bring out a Tablespoons worth for each steak and get it to room temperature along with my steak. Dollop on the compound butter to steak right after removing from grill/pan and serve.
They go great in an olive oil Right into a jar, and that makes the very best sauce.
Thanks, I went right out bought some, and am going to try them on the dehydrator that my husband bought a year ago, that's been in the closet. Yummy.
Thanks for this video. I'm just starting my plants early this year. With all that's going on, this is proof to those who doubted my wanting to store my veg. For emergencies. You never know what could happen. Even a simple power outage could cause a major loss of frozen items. And I love them on pizza! Given the pandemic I'm planting extra. Stores are restocked now. But, in a few months they will need to catch up.And I fear fresh and frozen veg. Could have a little trouble catching up. And I'll have used up a decent amount of our stored food. I can't go out during this emergency. I'm a post transplant patient, livig minus 5 & 1/2 organs. Good luck all! And as MI Gardener says, " Grow big, or go home."
That's the only way we have preserves our tomatoes for years. So simple and yummy!!
I absolutely love the intro in each of your videos! I find it very peaceful and always look forward to watching each new video that comes out! Thank you!! :)
Added to my to-do list for next year. 🤗 Thanks so much for sharing.
My Quaint Cottage , I'm so excited about this, I'm going to look for some end of season tomatoes to try it out on.
I'm making these right now with the last tomatoes we harvested. They've been in our convection oven (which has a dehydrator setting) for about 2 hours and the house smells SO good! I have a feeling we'll be doing a lot more of this next year.
Thank you, Carolyn. The fresh tomatoes are beautiful! Do you remember what variety they are?
thank you for the tips for humid country (I live in Thailand and it's still rain every day...) That's the problem that I always face when as storing dried food. I know that you can't store it immediately or let it cool completed but still not quite success. I will used your tips for my next project (maybe apple chips)
I can't wait to try that out my husband said he's going to get me a dehydrator all the things that you've shown me to use one we need one thank you and you have a blessed day
Yay! Enjoy it! We use ours all the time!
Hi Carolyn, so much great info! Love the slicer will add to my Amz wish list. I haven't had a dehydrator for several years (another item on wishlist), but I have a convection oven that I can set as low as 125. I leave the door ajar and the fan (convection) makes a great stand in for a dehydrator. The only down fall is I'm limited to fewer drying racks. But, hey, we make do. Happy snow day from CDA. --Sharon
Great way to use what you have Sharon!
I wondered if I could do that. I have a huge convection oven too. I am just starting my tomatoes for this year. With all that is going on I think I'm going to add extra beds this year. This is proof to all of those who doubted my storing food.
Thanks Carolyn, will try these with our end of season crop! Have you dried and stored in olive oil before? This is my usual go to Italian style though I keep in the fridge unlike the old nonas 😆
This is safe and shelf stable if the tomatoes are all they way dehydrated when they go into the Olive Oil ( since bacteria needs moisture!).
Amazon has a tomato slicer very similar to the one you are using. They also have other style. I just purchased one called PROfessional Tomato Slicer. I can't wait to try this out!
These are amazing! Thank you for sharing this great idea, Caroline! These will be my new go-to for snacks, pizza toppers and sandwich perks - to name a few.
I never did it like that before i always use the Roma's cut in half this is s good idea
Thank you kiddo...I love all your shows....
I'm watching this a second time - perhaps I missed it, but how long do you leave them in the dehydrator at 115? (It looks as though we have the same or similar dehydrator - an Excalibur) Do you prep the trays in any way to prevent sticking?
Turn them about 3 hrs in
Love this video Carolyn! I live in southwest Louisiana where it's sooooo humid. My question is, can you add food grade silicone packets to the jar of dried tomatoes (or other veggies) to help keep moisture out and create sort of a seal? Every time I open the jar, moisture from the air will go in and I can't warm them up each time I open the jar.
I also live in a very damp climate and have found that any dry goods in jars will keep much longer if the jar is also vacuum sealed. The vacuum doesn't have to be super strong for jars that are not stored for years. It does help to remove most of the damp air and prevent air exchange, as jar seals alone are not totally air tight unless pressed against the rim through the negative vacuum pressure. Silica gel would also help somewhat. Christa from the Prepsteader channel did a video on making your own reusable sachets for pennies each using pure silica gel cat litter ruclips.net/video/4SbSkmcPbJI/видео.html.
Thank you for the info. I will look into the video.
Hello! I really enjoy your videos!! They are very helpful and informative! I was curious if you have any videos pertaining to canning spaghetti sauce?
You’re awesome! Shalom!
I have a short video talking about changes I have heard about and the hacks around them.
Hi Carolyn I like to dehydrate my fruits and vegetables at 110-120 degrees so to keep them raw what is the temperature do you recommend the tomatoes to be dehydrated?
Thanks for the great idea. Btw I LOVE your kitchen. I am planning on setting up a canning kitchen in the basement of our new home and have gotten several ideas from your kitchen.
I would brush them with oil and put them under the broiler that is what I do with peppers kids never complained when it was stuffed pepper night they were always soft and tender....you can peel the skin right off...also condenses the flavor
Pretty much the only thing I use the broiler for on the oven.
Tomatoes would be tasty too seeded and brushed with oil...usually some small black spots on the peppers then you know they are done the skin just falls off....peppers shrink I am sure tomatoes do to under the broiler with oil on them
I got sick of paying for roasted red pepper strips in a jar....so I roasted them myself and fixed my stuffed pepper recipe
Maybe some garlic cloves too with the tomato...roasted tomatoes and garlic sounds good
Love this video and info. Thank u.
Received one of those slicers in a "tool set" 33 years ago for my bridal shower.
That was known as an egg slicer. I'm not sure if they still make them as it has been over 30 years since I have purchased one.
That’s right I remember seeing them!
Thrift stores. God bless.
I store my oven dried tomatoes in coconut oil with Rosemary and Pimento & cloves
Are you using parchment paper with your dehydrator? Tomatoes are just so full of water, I hate to put them directly on the grid sheets, so use a paraflex sheet. What's best? Thanks!
Carolyn, is it ok if I only dried them 75 percent then packed in olive oil and put in fridge? They’ve been in the fridge for a month, but I’m not sure if they’re safe because I didn’t dry them full to the crunch sound. Also, can I freeze them?
Great video, now i know how to use my excess of tomatoes :)
I'm curious about a couple of things because I'm new to dehydrating although I'm LOVING it! I dehydrate any vegetable or fruit if I fear it might go bad before I use it.
Here are my two questions. And I hope anyone with experience can help a girl out.
1.) I've seen a lot of videos that say I need to get the mason jar vacuum sealer lids things to use with my foodsaver machine to guarantee that the items in the jar won't mold. But despite looking to buy those lids, especially during our current times, (I'm not paying $70+ for a regular and wide mouth sealer lid set), I wonder how necessary it is?
2.) She says in the video to warm them up before putting them in a jar because moisture is the enemy. Which I get to an extent. But how do we not get moisture into the jar when we are putting warmed dehydrated items in it? (I live in a humid climate so that may be the reason for my question.) Would completely dry dehydrated items not be moisture free?
I have a few questions please.
What type of vinegar?
Could I totally dehydrate my tomatoes, store them dried, and at a later date do the rehydrate and pack them in oil?
Thank YOU in advance.
Chris Colsen
What temperature did you dehydrate them at? You may have mentioned it, but I missed it.
Walmart has one of those slicers I'm sure its from China. Lokieas was the name. Thanks for the vids always enjoy them.
thanks, for all your videos
Thank you.
If looking into purchasing an Excalibur, which one is the best investment?
Nice. Thanks for the good information.
Great ideas
Approximately how long did they take to dehydrate? Do you use oxygen absorbers?
I'm not clear on the storage jar. If you want to keep moisture out why do you put them in the jar warm? Doesn't that create moisture?
Putting them in slightly warm keeps them from absorbing moisture from the air... they will be all they way dry though so they should not add any moisture to the jar ( that would only happen if they were not finished and they were still damp.
I just thought the warmth would create moisture
Love your videos. Thank you. What kind of a dehydrator do you have?
Can you put those moisture remover packets in with dried food as an extra precaution?
What happens if I want to snack on them and I keep opening the jar that I stored them in? Should I just store them in several jars?
Will the dried tomatoes hold in large plastic jars with tight fitting lids?
Do you set the dehydrator for 95 degrees?
I generally set it at about 115*F for dehydrating veggies that will be cooked with later.
I would have just spread the tomatoes out and spiced each one individually
Hi I have a kitchen tool like that also I thought it was made to cut eggs.
Why wouldn't you season them AFTER you lay them out?
Do you use and oxygen absorber in your jar?
Nice
I had one of things and gave it away because I didn't know what it was. Had no idea it could slice tomatoes like that. So bummed!
Types of tomatoes used?
Enjoying the early snow?
Makes a great tomato sandwich, dukes mayonnaise.
Does it matter what type of tomatoes?
A sauce type tomato like a Roma will result in more 'meat' in your tomatoes and turns out a better sauce from the dried tomatoes!
Silica packs!
👍👍👍👏👏👏
Can you do this with green tomatoes? Cheers! FloraFaunaful
is there a way to see that tomato slicer with out google? We use Safari.
the one she linked in the description is called "PROfreshionals Tomato Slicer"
I thought olive oil is what u use
Why use 10 words when 40,000 will do?
*** Why do you say "go ahead" before you do everything?
Did she really just make tutorial on how to dry something with a dehydrator?
Is Mary from Mary's nest your mom?
There is no relation 😊