I’ve mentioned a million times how many tomatoes I have but I feel we are finally coming to the end. I have made ketchup, marinated them with toasty bread, made sauces and salsa galore. Last on my list is Canadian ketchup (new recipe) but any stragglers are going to be made into these marinated dehydrated tomatoes. These are a fast prep way to use up a bunch of tomatoes. They take up minimal refrigerator and freezer space.
The original recipe is from Food In Jars and if you haven’t visited her site yet, it’s fantastic. Melissa is the author of several home preservation books and I have yet to make a recipe of hers that isn’t fantastic. In fact, many of her creations are on my “make again” lists year after year. A few of her books that I highly recommend are:
Food In Jars
Naturally Sweet Food in Jars
Preserving the Pint
I’ve done this with about 20lbs of my roma tomatoes and I used my breville smart oven on the dehydrator setting. It took 24 hours with the temperature set to 135F.
Another gadget I used was my food savor machine. It’s actually from my mom. She gave it to me because she wasn’t using it and now she can’t have it back because it’s mine now. (mom if you’re reading this). This thing is another gadget worth every penny. I always bake a second loaf, freeze some extra berries and freeze joe’s fresh caught fish from his trips and food lasts sooo much longer and bags and containers are not spilling in your freezer and taking up valuable real estate.
Ok one more gadget… My vitamix. Any blender will do but nothing purees and blends like my vitamix.
Alright enough about all my favorite kitchen treasures. Let’s get to the marinated tomatoes.
5lbs of tomatoes. I used all romas
1 cup of olive oil
1/4 cup of balsamic vinegar
1/4 cup of parsley. I used basil for my second batch and it was also delightful
4 cloves of garlic crushed
1 tbsp salt
1 tsp dried red chili flakes
1/2 tsp pepper
zest and juice from one entire lemon.
Slice your tomatoes as uniformly as possible so they dry evenly.
Toss all the ingredients with the exception of the tomatoes in the blender. Pulse until smooth.
Put your tomatoes in a shallow dish or bowl. Cover with the marinade and refrigerate covered for 24 hours. (you can do less time but this amount of time intensified the flavor. She also recommended if you do not have refrigerator space to set on the counter for a few hours.
Spread out evenly on a baking sheet or dehydrator tray. Dehydrate for 24 hours at 135. Make sure they are dry. Toss in a freezer bag, container or food saver pouch.
We’ve been enjoying them on pizza and pastas!