How to Dehydrate Roma Tomato Wedges
Dehydrate Roma Tomato
I received a small bag of Roma tomato this week from Harvest Share. There were 18 tomatoes in the bag. I would have set aside a few but my tomato plant finally decided to produce tomatoes. I’m in tomato heaven right now. My tomato plants are beefsteak and early girl. There more of a salad tomato. The ones I’m dehydrating are Roma tomatoes. Roma’s are best for sauces and paste. These are perfect for making a large pot of spaghetti.
Let’s start dehydrating
Tomatoes cleaned and ready for dehydrating. Yup! I know these are not Roma Tomatoes. I used all the Roma’s and realized I needed a picture of tomatoes. These are a few off of my plant in the garden.
Cut the Roma tomatoes into 8 – 16 wedges. They need to be between 1/4″ to 1/2″ thick. These are Roma tomatoes from this picture down.
Loaded skin side down to keep the juice in the wedge. If placing the wedges skin side up you will lose the juice and they won’t be as favorable. I used parchment paper to keep the trays from being stained by the tomatoes, plus it is easier to clean up.
Dehydrate at 130 degrees for 20 – 24 hours. I use a NESCO FD-60 Snack Master Express Food.
Wedges are dry when they are pliable and all the moisture has gone.
Dried tomatoes in a pint mason jar.
Vacuum seal the mason jar.
I use a Seal a Meal vacuum sealer with the Food Saver vacuum lid regular and wide mouth accessory.
Uses for dried Roma Tomatoes
Once they are dry I use them to make future dinners. I like pasta, chili tomato soup, salsa, tomato herb, biscuits, and meatloaf. Some of my favorite comfort foods.
There are many uses for tomatoes you can even turn it into a powder but that’s another time.
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Dehydrating Roma tomato wedges for use in future meals. Can be used in pasta sauces and made into powder.
- 18 Roma Tomatoes makes 1 pint of dried tomato wedges
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Wash tomatoes
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Cut the Roma tomatoes into 8 - 16 wedges. They need to be between 1/4" to 1/2" thick.
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Loaded skin side down to keep the juice in the wedge.
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Dehydrate at 130 degrees for 20 - 24 hours.
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Wedges are dry when they are pliable and all the moisture has gone.
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Vacuum seal the mason jar. Clean and label the jar.
If placing the wedges skin side up you will lose the juice and they won't be as favorable. I used parchment paper to keep the trays from being stained by the tomatoes.
