hi - i have a lot of all different kinds of tomatoes and am in the process of storing them. i have tried canning, but that takes a lot of storage room. so i am trying dehydrating and sun drying. less room needed to store. what i want to end up with dried tomatoes that i can throw into sauces to spice them up.
dehydrating - i tried to slice them, and they turned out tasting good when they were just slightly moist. another 20 minutes and they are like chips and taste bad. now i find it better to quarter them. they don't get so hard. what is the appropriate consistency should they be to safely store? and which is the best way - canning jars or in plastic seal a meal.
sun drying - i am taking the variety of cherry tomatoes and cutting them in half and sun drying them. these i am putting things like olive oil with garlic and other herbs and they come out tasting very good. but does anyone have different blends to put on the tomatoes before putting them out to dry?
thanks for any help you can be. dee
