Wash tomatoes under cool running water.
Slice an "X" on the bottom of each tomato with a small utility knife.
In a large saucepan bring water to a rolling boil.
Fill a large mixing bowl with ice cold water.
With a large spoon, place tomatoes in boiling water for 30 seconds to loosen skin.
|Remove tomatoes after 30 seconds, place directly into cold water to stop the cooking process.|
|Core the tomatoes by removing the stem with a paring knife.|
|Peel away the skin, being careful not to injure the flesh of the tomatoes.|
|Slice tomatoes into 1/2 inch slices. Place on cooling racks in a baking pan to allow air to circulate around the tomatoes. Season with salt and pepper if desired. Preheat oven to 120º-150º F. Place racks of tomatoes in oven and leave oven door slightly open to help moisture escape. Drying will take anywhere from 10-18 hours, depending on air circulation. Store in air tight container at 52º F or less for 6-9 months. If you plan to use the tomatoes for cooking purposes, store in airtight containers and place in freezer for up to one year.|
When dehydrating small pear or plum tomatoes, cut in half and place on dehydrating surface skin down.
|Slice tomatoes into 1/2 inch slices. Arrange tomatoes on trays. Season with salt and pepper if desired. Follow directions included with the dehydrator. Drying will take anywhere from 6-18 hours, depending on the number and thickenss of tomatoes. Store in air tight container at 52º F or less for 6-9 months. If you plan to use the tomatoes for cooking purposes, store in airtight containers and place in freezer for up to one year.|