I cut them in half. Squeeze out the excess juice & seeds. put in bowl with a little oil and whatever herbs you have. Stir well. Roast at 225 degrees for a couple of hours. If the skins are thick and coming lose, you can peel them at this point. You can freeze this way. Use in soups, etc. Or use in any recipe that calls for sun-dried tomatoes.
Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.
I have really grown to like my dehydrator. I am hoping to put lots of tomatoes up dried this year. My tomatoes did not do to well as I found out a couple of weeks ago that the cardinals were eating them late every evening, that is why there were none to pick in the morning. I have found a vegetable stand that claims they will have tomatoes through October at least. So I am going that route. I have been buying the ugly ones because they sell them cheaper. Most people want the perfect tomato. I only care about how they taste in a sauce or out of the dehydrator.
As an aside, if you have end-of-season green tomatoes and are tired of pickling them, here's a great recipe for green tomato bread that I found and tried last year ... and loved! www.food.com/recipe/green-tomato-bre ad -53325
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