Drying Tomatoes

[bluelacedredhead]

For those who sun-dry or use a dehydrator (solar or electric) to dry tomatoes, do you have a variety that you prefer for drying?

I had a bad year for tomato production, starting with the amount of rain/lack of sun. Many of the plants were overtaken by weeds or the Queensland Blue squash vine. The few paste type plants that grew didn't produce fruit.

The Granny Cantrell's did well, as did the Sioux. Granny's a pretty meaty with few seeds, but being a rather large beefsteak type tomato, I'm not sure how they well they would dry??

Any feedback here would be most appreciated. TY

[grungy]

You can dry the bigger ones, if you slice them about 3/8ths of an inch thick and and either blot the surface dry, or pick them at the firm ripe stage and hang the slices out of the way where they can drip a bit, or put you slices on cookie sheets and use your lowest oven setting with the door propped open a bit to allow moisture to escape. Remember to turn them as soon as the glaze forms on the surface and then every 3-4 hours there after until they are leathery.

[bluelacedredhead]

Is it safe to leave the door of a gas oven open for four hours?
Hmmmmmmmmmm

Thanks Val, I'll try blotting them and then putting them in the dehydrator.
I decided last night to make a batch of V4 instead of trying out my new dehydrator, but if we don't get a killing frost in the next day or so, and I manage to find more tomatoes, perhaps I'll give dried tomatoes a try.

[grungy]

Gas oven? Is it a continous pilot light type? If so use the heat from the pilot light. Set rack at lowest part of oven, and prop oven open at the first stop or stick a wooden spoon handle between door and stove at the top to provide an escape of moisture.

[bluelacedredhead]

Thanks anyway Val, but I think I'll just use my dehydrator. This concept of keeping a gas oven on with the door open scares me. If there's a way to screw something up, I find it. And I don't want to find out by not waking up from a nap while my tomatoes dry, if you catch my meaning.
Now I know there are folks that would think this would be the best thing that could ever happen to me (and them cuz they'd be rid of me), but I'll pass.

But I do so appreciate the feedback.

[canadamike]

One thing is sure for me, Blue, PRINCIPE BORGHESE make fantastic drying tomatoes. I dries so much of them last year I probably have enough for the winter. But they are small. Like in very small.

I plan to dry BLACK PLUM next year, it is a perfect tomato for that, juicier than PB, but not overly so, and you just can't beat the tase and the color of the flesh, rich red brown. I was testing them this year, they are coming back as stars next year.

ORANGE BOURGUOIN, a french one that is constantly on the top five list of almost everybody at TOMODORI, the french tomato lovers site , would also be a fantastic choice.

I had only one plant, but it is a fantastic discovery for me. The tomato is a beautiful orange, about golf ball size or a large cherry/saladette, and come in trusses of 7 to 9 of perfect beauty. I plan on selling trusses of them next year, they are an eye catcher. Very flavorful, sweet, rich.

I made a tomato sandwich with them, and I remember vividly telling myself it was the best I had in my life while eating it. Vivianne and Félix were not in the house that night, and it was so good I was laughing alone loudly like an idiot at the kitchen counter and saying OH my God Oh my God!!

[Alan]

Mer De Noms and Le Mer Noir are also excellent for drying and that was part of the motivation behind breeding them.

I don't even eat fresh tomatoes but I do love sundried tomatoes and the La Mer Noir is terrific when prepared in this fashion, a definite winner.

Did I send you any of those Micheal? If I did, dry them this way and try them and get back to me, and If I didn't I will send them to you soon, you will have a package coming before too long from me anyhow.

[bluelacedredhead]

OMG Alan, thanks for reminding me about the La Mer Noir!!!

I harvested a tomato from a container plant that wasn't doing very well. It's an interesting saladette type tomato, rather dark in colour like a Carbon? I can't find the popsicle stick with the name for this plant? Could this be your wonderful tomato that I've heard others speak so highly of??

I could not for the life of me figure out what it might be?? It's set aside in the kitchen right now. I thought I would try to identify it tomorrow? Mebbe I don't need to wait that long?

Michel, I'll look closer at this orange one you think is to die for tomorrow. I love orange tomatoes.
I hope you shared some with Vivi and Felix when they arrived home!! They sound too good not to.

[Alan]

Blue,

That sounds like it is probably it. It's usually anywhere from 3 to 5 ounces or so. Dark, chocolate colored. Sometimes green shoulders and sometimes not. I think you'll enjoy it. I am emensly proud of it thus far over everything else that I have worked on.

[bluelacedredhead]

Thanks Alan. Mystery solved

I'll savour the flavour and next year grow lots of them to dry.

[bluelacedredhead]

Alan, I ate my first Le Mer Noir tonight

I saved the seeds of course, then I sat down with the slices of tomato and a big bowl of Oven Baked Macaroni and Cheese. It was Divine, I tell you. It was all I could do to restrain myself from eating the other two Le Mer Noir's....
But I want to try drying them along with some other varieties tomorrow..
TYTYTY for send me seeds last spring. They truly live up to their reputation