Instructions
Cut plum tomatoes almost in half lengthwise and open like a book. Gently scrape out the seeds leaving the pulp intact. (Removal of the seeds is optional.) Sprinkle lightly with salt to aid in the removal of moisture. If drying plump or thick plum tomatoes, a slit on the bottom or skin side will aid in the drying process. Slice standard tomato varieties into quarters.
Set the dehydrator temperature at 135 to 140 degrees F. If your dehydrator does not have a thermostat, place an accurate, easily read thermometer on the bottom tray. Place the tomatoes about 1/2 to 1 inch apart (cut side up) on trays, leaving 1 to 2 inches between trays. It may be necessary to turn the tomatoes, and rotate the racks during drying.
Drying time will depend on the amount, the size of the tomatoes, and humidity conditions in your area, but count on about 8 hours. When done, they should be dry and leathery, but not crisp and crumbly, and a deep red color. Be sure they are thoroughly dry. Surface should not feel tacky to the touch. Watch them closely as they near completion, removing those that are done until all are thoroughly dried.
Store in an airtight container or bag in a cool dry place. Refrigeration or freezer storage is recommended for optimum shelf life (6 to 9 months).
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