Making sun dried tomatoes in a dehydrator

Case of Roma Tomatoes

Few ingredients add excitement to a dish, Raw Vegan or otherwise, As sun dried tomatoes.  In small amounts they can be found just about anywhere and for little cost.

However keeping in line with Raw Foodist ideals they are typically laden with chemicals and added sodium and to be quite honest, in the amounts used by those following a Raw Vegan lifestyle, the cost can add up.  Raw Dressings, Sauces (Like Marina’s Mushroom Spaghetti Bolognese) and Burgers, to site a few examples, quickly eat up the small packets picked up at the local supermarket.

Enter the Dehydrator!  The hero (and answer to the oven) of the Raw Foodist Kitchen.  Making your own sun dried tomatoes is cost effective, you get a better quality product and so rewarding!  You can tweak the spices for different dishes or leave them out if you want them to be versatile!  Your way, right away!  Well maybe not right away.

I’ve compiled a guide that will help you take the guess work out of making your own.  Don’t have a dehydrator?  No worries!  I will be posting a comprehensive review Right here of the one I found and my reasons for selecting it, just Subscribe and you can receive updates so you won’t miss it 🙂

INGREDIENTS

One Case of firm ripe roma tomatoes (Check out my page on Finding Wholesale Produce).

 Italian Herb Blend
  • 1/2 – 1 Tablespoon Himalayan Salt (or salt of choice)
  • 1 Tablespoon Dried Basil
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Dried Thyme
Other options:
  • Curry Powder
  • Zatar Seasoning
  • Mexican Blend
  • Moroccan Blend
DIRECTIONS:

TOMATO PREPARATION

If not using organic tomatoes add to a sink full of water and approximately 1/3 to 1/2 cup of white vinegar.
Soak for 15 min or more and scrub with a Veggie Brush.  I like this one.
I’ve found that simply cutting off the top portion works best for me, this removes the stem quickly.
Cut the tomatoes into thirds or fourths depending upon the size of the tomato so that they are uniform.
Place the tomatoes onto teflex sheets. I like these, they are economical and fit my Excalibur perfectly.
Sprinkle a small amount of your spice blend on each tomato.
Roma Tomatoes Ready for the Dehydrator
Dehydrating:

 

Set dehydrator temperature to about 140°F for 1 hour then 118 for 20 hours.

In approximately  slide the teflex sheet onto the counter, press tomatoes flat, flip them over and place directly on the tray (without the teflex sheet)

At this point you decide whether to season the other side, keeping in mind that as they dry the flavors condense.
Continue drying until done periodically turning the tomatoes and flattening them gently.
 
This is important!
Be aware that not all of the tomatoes will dry at the same rate. They do not all have the same amount of moisture, nor do they experience the same temperature and air circulation while they are drying so remove them individually as they reach perfection.
You will know when they are done as they will be dry to the touch but still flexible.
Store them in mason jars, or your choice of air tight container.  Please check out my page on Creating your own vacuum system for mason jars Right Here.