Dehydrating tomatoes is a fantastic way to preserve the taste of summer and enjoy them year-round. But a common question arises: should tomatoes be peeled before drying in a food dehydrator? The answer, like many things in cooking, isn’t a simple yes or no. It depends on the type of tomato and your desired outcome. Let’s explore the factors to consider for achieving the best results.
The original article provides a comprehensive guide to dehydrating tomatoes, and we’ll expand on that here, focusing on the crucial peeling question.
Peeling Ripe Tomatoes: When and Why
Generally, ripe tomatoes benefit from peeling before dehydration. This is because the skin can become tough and leathery during the drying process, which may not be the most palatable texture. Peeling helps achieve a more tender and consistent texture in the final product.
However, there are exceptions. Smaller varieties like cherry, grape, and plum (Roma) tomatoes often don’t require peeling. Their skins are thinner and less likely to become tough. The original article mentions that plum tomatoes, while not necessary to peel, dry faster and retain a more vibrant color if peeled. So, while optional, peeling plum tomatoes offers advantages.
How to Peel Tomatoes Easily
The blanching method is the most efficient way to peel tomatoes:
- Boil Water: Bring a large pot of water to a rolling boil.
- Prepare Ice Bath: Prepare a bowl of ice water.
- Blanch Tomatoes: Gently drop a few tomatoes at a time into the boiling water.
- Watch for Splits: Leave them in the boiling water until the skins begin to split (usually 30-60 seconds).
- Ice Bath: Immediately transfer the tomatoes to the ice water to stop the cooking process.
- Slip off Skins: Once cooled, the skins should easily slip off with your fingers.
- Core: After peeling, cut out the core of each tomato.
Preparing Different Types of Tomatoes for Dehydration
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Round Slicing Tomatoes: Peel using the blanching method, remove the core, and slice crosswise into ¼ to ½ inch thick slices. Cut slices into halves or quarters if desired.
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Plum (Roma) Tomatoes: Peeling is optional but recommended for faster drying and better color. Cut in half if small or into quarters if large.
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Cherry and Grape Tomatoes: Do not peel. Simply cut them in half before dehydrating, placing them cut-side up on the dehydrator trays. Consider “popping” each tomato half midway through drying by pressing on the skin side to turn the flesh inside out. This speeds up the drying process.
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Green Tomatoes: Do not peel green tomatoes. Remove the core and slice crosswise into ¼ to ½ inch thick slices, or cut into ½-inch chunks.
Dehydrating Tomatoes: Essential Tips
- Temperature: Maintain a consistent temperature of 135 to 145°F (57 to 63°C) in your dehydrator.
- Doneness: Dried tomatoes should be deep red, not black. Slices should be leathery to crisp, and chunks should be leathery and springy when squeezed, with no moisture in the center.
- Low-Acid Concerns: The original article correctly notes that low-acid tomato varieties can turn black when dehydrated. These should ideally be pureed and mixed with a little vinegar or lemon juice before drying as a fruit leather. Discard any black tomatoes.
- Pre-Treatment (Optional): Some dehydrators recommend pre-treating tomatoes with a light sprinkle of salt or herbs before drying. This can enhance flavor and aid in moisture removal. Experiment to see what works best for your taste.
Using Dehydrated Tomatoes
Dehydrated tomatoes are incredibly versatile:
- Soups and Stews: Add them directly to soups, stews, and casseroles that will cook for at least 30 minutes without rehydration.
- Rehydration: To rehydrate, soak in warm water for about an hour.
- Tomato Powder: Grind dried tomatoes into a powder for a concentrated flavor boost in soups, sauces, and rubs.
- Snacks: Enjoy them as a chewy, flavorful snack.
Dehydrated Tomato Minestrone Soup Mix Recipe
The original article included a recipe for Minestrone Soup Mix in a Jar, which is a great way to utilize your dehydrated tomatoes. This recipe layers dried ingredients in a jar for easy storage and quick soup preparation. Here’s a brief recap:
Ingredients (adjust quantities to your preference):
- Dried cooked beans
- Dried Italian herb mix
- Dried garlic flakes
- Black pepper
- Dried split peas
- Dried diced bell peppers
- Dried chopped onion
- Dried celery slices
- Pearl barley
- Dried tomato pieces
- Dried diced carrot
- Dried kale
- Dried bay leaf
- Uncooked macaroni
Instructions:
- Layer the ingredients in a quart-sized jar.
- To prepare the soup, soak the mix in water, then simmer with broth and browned meat (optional). Add macaroni at the end until tender.
Conclusion
So, should you peel tomatoes before drying in a food dehydrator? The answer is generally yes for ripe, larger tomatoes to achieve a better texture. However, it’s optional for smaller varieties like cherry and grape tomatoes and green tomatoes should never be peeled. By understanding the different types of tomatoes and the proper preparation techniques, you can enjoy delicious and perfectly preserved tomatoes all year long. Experiment and find what works best for you!
