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from your friends at Easy Food Dehydrating
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Fancy this: While Dehydrating Tomatoes, their vitamin C, vitamin K, Thiamin, and Niacin, along with Folate, and Choline, content increases!
Get busy dehydrating tomatoes whether you grow your own, or are in abundance at the grocery stores or roadside vegetable stands! :-)
Tomatoes are a fantastic source of vitamin A, followed by vitamin C, and Choline.
Trace vitamins are: Niacin, and vitamin E, along with Thiamin, and Betaine, Pantothenic Acid, Folate, and vitamin K.
Minerals to be found in tomatoes are: Potassium, Phosphorus, Magnesium, and Calcium.
There are trace amounts of Iron, Zinc, Manganese, and Copper.
Tomatoes contain Omega-3 and Omega-6 fatty acids.
Tomatoes are great for many recipes, and for sauces, and puréeing.
Make them into a powder in your blender and add water to make a paste!
When made into a sauce, consider pouring the sauce onto the special roll up sheets and make a 'tomato roll up/leather'. (For more on "leathers" check out this "dehydrating fruit rolls" page.)
This way, you can store it away for use later, maybe as a pizza or as spaghetti sauce!
Memories: As a young girl of eight or nine, I used to walk barefoot down our tree-lined avenue where mum and dad's bungalow was, to visit my friend, Gillian, down the road.
I always looked forward to seeing Gillian, and her mum used to serve us hot delicious tomato soup for lunch! It's just one of those things that you'll always recall. It was over 40 years ago... my how time flies.
NOTE: When dehydrating tomatoes, like sun-dried tomatoes, look out for them imparting a stronger 'tomato' taste in your recipes. Consider packing your dehydrated tomatoes in a light extra-virgin olive oil too, and add some herbs and garlic to help it along.
This just in from "Mj" regarding her dehydrated tomatoes: I also was wondering if you ever turn tomatoes into powder, I dehydrate whole tomatoes sliced (skins and seeds included), and then put it through my grinder. I found it is a cheaters way of thickening tomato juice for soup and sauces and I find that not cooking my juice down to a sauce and just adding a little tomato powder has ten fold the flavor. Last year for holiday gifts I made friends a jar of "All Michigan Vegetable Soup" and the big question from everyone was "where did the awesome tomato flavor come from?", I told them it was my little secret!
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