Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 285 kcal | 81 kcal |
| Protein | 5 g | 1.4 g |
| Fat | 0.9 g | 0.3 g |
| saturated | 0.2 g | 0.1 g |
| Carbohydrate | 62.4 g | 17.7 g |
| sugars | 57.9 g | 16.4 g |
| Fibre | 9.5 g | 2.7 g |
| Sodium | 0 mg | 0 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 3.2 kg cherry/Plum Tomatoes
Instructions
- Cut tomatoes in half and place on a dehydrator tray with the skin side down
- Dehydrate on 55 °C for 12-18+ hours. When dehydrated, they should feel hard and dry but still be somewhat flexible.
- Store in an airtight container with an oxygen absorber in a cool dry place.
- Before dehydrating your cherry or plum tomatoes, keep in mind that thicker slices may take longer to dry. For best results, thicker slices may need to dehydrate for 18-24+ hours, while thinner slices may only need 12-14 hours or if you are wanting a softer end product you will want to take it out sooner as well. It may take a bit of experimentation to find the perfect drying time for your tomatoes, but trust us, the end result will be well worth the effort!
- Once the tomatoes are completely dry store in an airtight container in a cool dark place and check daily to make sure no moisture has developed for 5-7 days.
- After 5-7 days completely cover your tomatoes in good quality olive oil and place in your refrigerator for 2-3 days or until a softer texture has developed.
- Use as you would any sun-dried tomato product
