The weather here remains fairly dry and not too hot. These seem to be perfect conditions for the tomatoes, which are ripening slowly but surely. I've started the process of drying as many tomatoes as I can in the dehydrator we bought last year.
The tomatoes need to be cut into two or four wedges depending on their size. Right now I'm drying the smaller tomatoes coming out of the garden. Once they are dried I'll pack them in small jars that I'll keep over the winter in the cold pantry downstairs.
Yesterday I prepared enough tomatoes to fill three trays in the dehydrator. While I was working, Walt went out and picked more tomatoes. Soon we'll start making sauce again and turning it into tomato paste by heating it slowly in shallow pans in the oven.
It takes 24 to 48 hours to dry the tomato wedges in the deshydrateur at 60ºC (140ºF). The ones on the left have been drying for about 20 hours now. Dried tomatoes and tomato paste are highly space-efficient when it comes to storage. They don't need to be stored in the freezer. And both dried tomatoes and tomato paste have a very concentrated flavor that can enhance all kinds of sauces, salads, stuffings, and even savory cakes.