Dehydrated Tomatoes

Plain, old dehydrated tomatoes. Chop them up to use them in chili, soups, stews, and veggie dishes. The dry puree can be powdered and converted into tomato sauce or tomato paste.

Source: My dehydrator book, Preserve It Naturally.

INGREDIENTS:

• Tomatoes (I used beef steak, but you want ripe, thick, meaty tomatoes--not mushy)

INSTRUCTIONS:

1. Wash the tomatoes and remove the stems.

2. Remove skins (boiling water for 1-2 mins, then ice water)

3. Slice 1/4" thick, or halve the cherry tomato variety.

4. Dry at 155 degrees until leathery or brittle, usually about 8-10 hours

MAKES: As many tomatoes as you use.