preserving tomatoes

Read along to see how simple it is to make your own herb sun-dried tomatoes using a dehydrator or oven, in five easy steps! The resulting dried tomatoes are packed with intense flavors of summer, which you can literally bottle to enjoy now – or well into winter! That is, if you can resist eating them all right away… They do taste a lot like pizza, after all. We love to use these chewy, savory herb sun-dried tomatoes in many meals, especially in homemade sourdough bread, frittata, or pesto zoodles! So. Much. Yum.

Herb Sun-Dried Tomatoes, using a dehydrator or oven

herbs of choice,

Wash and cut the tomatoes into halves, quarters, sixths, or even eighths depending on size, aiming to get similar-sized pieces so the tomatoes will dry evenly.

Wash and finely chop the fresh herbs. Approximately 1 heaping tablespoon of chopped herbs for every 2 pounds of prepped tomatoes.

Add cut tomatoes and fresh herbs into a mixing bowl, and lightly mix to thoroughly combine the ingredients.

Place cut tomatoes skin side down on dehydrator drying racks (or on oven baking sheet). Do not allow the tomato pieces to overlap.

Using a food dehydrator, dry the tomatoes on 120 to 130 degrees F for about 18-20 hours OR for 4-5 hours in 200 degree oven. Soft, chewy roasted tomatoes are delicious but may not last as long in storage as those more dry and crisp.

Once dried to your liking, store in an airtight container in the refrigerator for optimum freshness. They should last for several months to a year.

Try these Russian pickled tomatoes: healthy, delicious and super easy to make. A flavorful and refreshing appetizer or snack made in only 30 minutes that will keep for months on the shelf. 

Russian Grandma’s Pickled Tomatoes

garlic (sliced)

bay leaves

parsley (3-4 stems or about a handful)

dill (with umbrellas, 3-4 stems)

scallions

oak leaves

tarragon, summer savoury, cherry, blackcurrant and horseradish leaves (optional)

black peppercorns (or pepper mix)

salt

sugar

white wine vinegar (optional)

In a large pot, sterilize jars and lids in boiling water for 15 minutes (see alternative sterilizing options in the notes below). Remove them from water with cooking tongs.

Sterilize the jars

Put tomatoes, garlic, bay leaves, parsley, dill, scallions and oak leaves (tarragon, summer savoury, cherry, blackcurrant and horseradish leaves if using) in jars. Try to surround the tomatoes with leaves evenly, as you won&#039;t be able to move them later. Fill jars with boiling water.

Fill the jars

Pour the water from jars into a medium pot or saucepan. This step allows you to determine the exact amount of water you need to fill in the jars. Add black peppercorns, salt and sugar and let boil for 5 minutes. Add vinegar (if using).

Make the brine

Pour the brine back in the jars. If tomatoes are not completely covered, add more boiling water but make sure there is a bit of space in the jar before you put the lid onto prevent leaking. Firmly close the lids. Turn the jars upside down for two to three days.

Pour and close

Pickled tomatoes are ready within one or two weeks, depending on the size. Store them at a room temperature or lower before opening. Using this recipe, an unopened jar will last about a year on the shelf, if you add vinegar to it. Once you open the jar, store it in the fridge for about six weeks.

Store

https://embed.mediavine.com/videos/my07qzodsuny4wporncf

Try these Russian pickled tomatoes: healthy, delicious and super easy to make. A flavorful and refreshing appetizer or snack made in only 30 minutes that will keep for months on the shelf. Enjoy your fresh, juicy tomato harvest even through the winter by using this one age old secret.

The best recipe to can mild salsa from fresh tomatoes, peppers and onions. Water bath canning instructions included.

Best Mild Salsa Recipe For Canning 

tomatoes

green bell peppers

onion

jalapeños, seeds and ribs removed, diced

garlic,

white vinegar (5%)

tomato paste

Remove the skins from the tomatoes. by slicing...

Remove the skins from the tomatoes. by slicing an 'X' in the skin at the bottom of each tomato. Then place the tomatoes, working in batches as needed in boiling water for 1 minute. Then remove the tomatoes and immediately place the in an ice water bath. The skins should come off easily with your fingers. Slice the tomatoes in half and remove most of the seed core. It is okay is some seeds remain.

Dice the tomatoes and vegetables and place in...

Dice the tomatoes and vegetables and place in a large, 10 quart stockpot. Place the remaining ingredients in the pot and simmer for 20-30 minutes, until the salsa is heated through and thickened.

Using a wide mouth funnel, ladle the cooked...

Using a wide mouth funnel, ladle the cooked salsa into clean, sterile jars leaving 1/2 inch headspace. Place a plastic utensil down the inside of the jars to remove any air bubbles.  Wipe rims of jars with a damp, clean cloth and place lids on top. Secure the lid with the band.

Process in a water bath canner by placing...

Process in a water bath canner by placing the filled jars in the canner with water 2 inches above the top of the jars. Once the water comes to a boil, start the timer and process for 30 minutes, adjusting for altitude as necessary.

Once the processing time is up, turn off...

Once the processing time is up, turn off the heat and let the jars sit in the hot water for 5 minutes. Then use canning tongs to remove the jars to a thick towel. Let sit at room temperature for 24 hours before testing the jars to make sure that they have sealed. Do this by pushing on the lid and if it doesn't move, then the jars sealed properly and can be stored in a cool dark place for 12 months. If the jars did not seal properly (the lid can be pushed in and bounces back up, place the salsa in the refrigerator and use within 2 weeks.

Dehydrated Tomato Chips are a nutritious snack that is so easy to make in your dehydrator. Use best of the season tomatoes, a little seasoning, and have chips that will make your mouth water!

Dehydrated Tomato Chips

Tomatoes (Any variety will do)

Wash and remove blossom end

Slice in 1/4 to 1/2&quot; slices (6mm to 12mm)

Season with favorite seasoning

Dry at 125F/52C for 10-14 hours

Test for dryness (snaps when cooled)

Condition

Store in an airtight container for up to a year

https://www.youtube.com/watch?v=Ej-diYf1DtA

Take your summer tomatoes one step further with these seasoned, dehydrated tomato chips that will have you grabbing for more! (CLICK MORE FOR RECIPE)
Plus, get a bonus Garlicky, Tomato & Herb Sandwich spread recipe that is out of this world and VERY adaptable!

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TIMESTAMPS
0:00 Interesting thing to do with tomatoes!
0:45 Prepping & Drying
10:35 Tomato powder
11:55 You MUST try this!

#dehydratingtomatoes #tomatoseason #thepurposefulpantry

DIY Dehydrated Tomato Chips + Garlicky Tomato Sandwich Spread Recipe } The Purposeful Pantry

 Safely dry tomatoes and store them in olive oil at room temperature without canning. It&#39;s a great way to preserve tomatoes to use in any recipe calling for dried tomatoes.

How to Dry & Store Tomatoes In Olive Oil (at room temperature safely)

olive oil, (or enough needed to cover tomatoes)

Wash tomatoes, cut the top core off and cut them in half.

Line the tomato halves on a dehydrator tray, cut side up.

Dry at the manufacturer&#39;s recommended 135 degrees.* Check at about four hours and then do the first switch: turn them over and turn the trays around. None are usually dry yet, except maybe a few really small ones. Let dry for another 1-2 hours before checking again. At this point, there will be some dry tomatoes and you&#39;ll need to remove these (I set them in a bowl) and continue drying the rest.Your fully dried tomato halves should be dry and leathery with no moisture coming out from them when you push them with your fingers

Fill a small bowl with red wine vinegar and using tongs, dip the fully dried tomato halves into the vinegar. Let the vinegar drip for a minute before placing in a clean, quart jar until the jar is full to the shoulders. It&#39;s okay to press down on the tomatoes to remove air and fit more into the jar.

Once a jar is full to the shoulders, pour olive oil over the tomatoes until they are FULLY covered. For safety, the tomatoes should always be completely covered with oil, even when you start using them. *You will need quite a bit of oil, but you will be able to use the oil for salad dressings and cooking as you use up the tomatoes.

Continue drying tomatoes, dipping, and covering with oil until all your dried tomatoes are used up.

Store jars in a cool, dark place for up to a year (they are best within 6 months, because they darken with time, but still safe to eat and flavorful after that, just not as red).

Perfect way to use up the last Romas when I'm tired of making sauce! It seemed to take forever to get these dried though. Could I increase the heat to 145 for the first 4 hours to get the process going faster? My dehydrator only goes in degrees of 10 so it's either 135 or 145 so not much of a choice on heat.

We also have a lot of tomatos, happy to find a way to preserve them.  What kind of recipes should I be looking for to use them?

Top 5 preserving tomatoes recipes from across the web

The most viewed preserving tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Herb Sun-Dried Tomatoes, using a de...

Russian Grandma’s Pickled Tomatoes

Best Mild Salsa Recipe For Canning

Dehydrated Tomato Chips

How to Dry & Store Tomatoes In Oliv...

Top 5 preserving tomatoes recipes from across the web

The most viewed preserving tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Herb Sun-Dried Tomatoes, using a de...

Russian Grandma’s Pickled Tomatoes

Best Mild Salsa Recipe For Canning

Dehydrated Tomato Chips

How to Dry & Store Tomatoes In Oliv...

The most viewed preserving tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine