With so many fruits becoming ripe it was time to collect a whole bunch, cut them season them and put them through the dehydrator. These are mostly roma tomatoes, we got a lot of them. So glad we have the dehydrator to take many of them to preserve them for a longer time than they would be good just sitting whole.
So many to cut up, but its fine. It only takes around 30 minutes. There are also two tomatillos in there, we will not be dehydrating those but instead just cook with them.
Around two small buckets were collected and we used all of them for one dehydrator batch.
Cutting them thin is key, so they dehydrate quickly and fit in the stacked trays.
Using a sharp knife, a cutting board and a empty tray I slowly add slices. Soon we will add the spices.
A mix of seasonings give them extra flavor when dry.
We use garlic, onion, itialian spices and salt.
With the trays filled, we run it overnight.
I will come back in the morning and check on their dryness.
The next day it all looks good! Time to jar them up.
They come off quite easily, glad as not everything likes to come off the trays so well.
With two jars partially filled, I put them in the fridge.. If I want them to last longer I should add some avocado oil to them, but for now this is fine.
Right away we start using the dried tomatoes in a pasta along with some raw tomatoes as well that we did not dehydrate.
Fresh tomatoes in pasta is the best.
Served with some bread, maybe a little too much..lol they are little
You can see little bits of tomato in there.
Extra good when I put the pasta on the buns, oh man gonna have carb overload in a bit.