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Food Storage Tips: Sun dried tomato raisins or My problem and how I solved it

My problem: Our grape tomato plant is producing more grape tomatoes than we can eat fresh. It’s hard to preserve them in salsa or tomato sauce because there is so much skin for the amount of tomato flesh that you get. How should I preserve them?

How I solved it: The dehydrator!

I had never eaten sun dried tomatoes before this summer. A couple of months ago, I was making tons of fruit leather while visiting family, and there were very ripe garden tomatoes in the kitchen. I sliced one and put it on the dehydrator. It was delicious. It tasted like summertime. I decided to dehydrate some of my tomatoes after I got home.

I’ve sliced them and placed them on the dehydrator. They dry quickly this way, but the skins stay on.

Or you can make tomato raisins. (Dried grape tomatoes; get it?) Here’s how I did it:

I put a bunch on the dehydrator tray whole. When I checked on them a few hours later, they looked the same. The skins were getting puffier though, like they were going to explode. I pierced the skins with a little “pop” and then peeled them. The papery skin had detached from the grape tomato and the inner tomato slid out easily. I placed them back on the dehydrator tray and they had dried to the consistency of raisins within 6-8 hours in my Excalibur dehydrator.

These tomato raisins are a sweet and delicious low-calorie snack with intense tomato flavor. We plan to eat them in the winter and think of summer.

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