Always on the look out for more sustainable tools, products, and methods of growing and preserving my food…I had to give them a try.
For guidelines on drying foods using an oven, see “Home Food Drying – 6 Things You Need to Know to Dehydrate Food at Home“.
She is based in Los Angeles and is an assistant professor with the Program for Public Health at Michigan State University.
Stein holds a master of science degree in nutrition and a master of public health degree from Michigan State University.
The more evenly you make your slices the more evenly it will dehydrate. This is a wide range, actual time will vary with the juiciness (is that a word? Check your trays every couple of hours and rotate if it seems one area is drying much faster. I usually use a recycled mayonnaise or similar type jar or a regular canning jar. This can then be re-hydrated and made into tomato paste or sauce.
If you don't have a slicer like this, simply use a very sharp knife and make your slices as even as possible. Or use it to thicken up tomato based soups or stew. Just place dried tomatoes in a blender and blend until it is a powder.