This is how we use the zillion small tomatoes - yellow pear, sweet 100 etc.
The taste is amazingly sweet, fruity, and deeper than the still-wet fruit.
Tomato Croutons
Rinse. Slice in half. Dehydrate for about 1.5 days at 155 degrees or until crispy. These are good eaten as is, used on salad as tomato croutons, or stirred into many wintery casseroles. They are also a crumb-free snack for a toddler in the car. You can stop when they are still chewy, and then you have "tomato raisins".
Another version, also good for small Roma tomatoes.
Dehydrated Tomatoes with Herbs
Rinse. Slice into halves or quarters. Toss with some olive oil, sugar, salt, pepper, fresh herbs (oregano, sage, rosemary make a nice combination). Dehydrate for about 1 day at 155 degrees and they will be chewy and raisin-like. These combine nicely with an olive oil and garlic pasta sauce. Or continue til crispy and enjoy as above. Warning, not as good of a toddler snack for the car because they are a bit oily.
Subscribe to:
Post Comments (Atom)
2 comments:
A lovely thing to do with dehydrated roma tomatoes is to add them to lentil soup near the end of cooking. Season the soup with rosemary. It's marvelous.
You will have to post some of your zucchini recipes :-). Thanks for the suggestions.
Post a Comment