DEHYDRATED TOMATOES? YEEESSSSSS

I recently saw a You tube video where someone was drying (dehydrating) tomatoes, skin and all. My first thought was I just could not be sure about that...UNTIL I tried it. I had to, it's a thing - testing theories, etc. Keeps me out of trouble, mostly. <eye-roll>

A few years ago I became ill with a virus. Since then, I seem to only be able to tolerate fresh canned from my shelf, not so much the mass manufactured goods. I simply could not stand the smell when I open cans. It is weird to say the least.

I had tried to leave the skins on tomatoes while cooking the tomatoes down but, that was what I would call a disaster! HA! However, one can do this when dehydrating.

After thinking on this for a bit I l knew I had to try it. I use sauces regularly and generally have to buy tomatoes out of season or, take a jar from the shelf. Canning tomato sauce can be a chore I tell ya but, I have always and still do, prefer the natural. There is a recognizable physical difference in how diets can affect bodies and differing dis-eases.

With this in mind, I head to the grocery and pick up 25# of tomatoes. Roma's to be exact. They can make some of the best sauces.

I AM SOLD!!!! Not only is this the convenience of a store bought paste or sauce, bringing it back to 'life' is just too simple.

I added herbs to mine as I wanted to be able to whip up a quick sauce or picante.

Can you imagine the storage space this saves? For those of us with tiny homes, that can mean a lot!

I soaked tomatoes in vinegar and baking soda then scrubbed and rinsed. Half of the 25# I did core and slice for roasting. The other half went into the slow cooker where I added salt/pepper and herbs for a nice winter soup. I added the skins to the dehydrator - we all know we want as much of the nutrients as our bodies will consume.

My first attempt at using the dehydrated 'maters was to make a quick paste - I added water only making sure to reach my desired consistency. The flavor is something you have to experience!