Tomatoes always seem to come in waves and, since I’m the only one in the house that eats them, the abundant times can be a little overwhelming. We have plenty of passata and sauce from last year so I thought I’d try to use the dehydrator to turn this batch of tomatoes into tomato paste for the freezer. I may also experiment with turning some into tomato paste powder.
Instructions:
- Core the washed tomatoes, cut in half (horizontally), and squeeze to release some seeds and tomato water.
- Layer them into a baking pan (maybe 9×13) and bake at 300° for about 2 hours
- Puree the roasted tomatoes with a blender.
- Simmer on low for a few hours. Stirring occasionally until the sauce is reduced by a third to a half.
- Ladled the thickened sauce onto a silicone mat for the rack of the dehydrator (at this point the puree still weeps a bit).
- Dehydrate the sauce for few hours at 125° to reduce down to a very thick paste. Stir the paste a few times during the drying process to prevent it from over drying at the edges.
- Scoop into 1 tablespoon portions and freeze.
Beavercreek Backyard Farm - Finale 