Veggie update – cherry tomatoes
Well, I have a solution for you: dehydrate those little tomatoes.
We have been growing a new cultivar called ‘Tomaccio’ this year and it really kicked into high gear a few weeks ago. I decided to start dehydrating some of them so I can use them throughout the fall and winter in pasta dishes.
We have a large dehydrator which makes doing this pretty quick and painless, but I’m certain you can use either your oven or microwave to do the same if you don’t have a dehydrator. I slice the tomatoes in half, place them on the screen tray and dehydrate them for about 8 hours at a temperature of 115 degrees. Once they’re dry enough and have cooled down, I store them in quart-size canning jars.
When you want to use them later, just put them into a container of boiling water to let them rehydrate for about 10 to 15 minutes. I like to saute onions or shallots, add the tomatoes and perhaps some rehydrated shiitake mushrooms, add a little Gorgonzola cheese, a splash of milk and some cooked pasta noodles. Delicious!