If you’re like me, you only eat fresh grape and cherry tomatoes when they’re in-season, vine ripened, and just picked. Compare the bright flavor of summertime tomatoes to the anemic taste of off-season hothouse tomatoes and there’s no contest! Want to preserve their incredible taste? Consider dehydrating them!
Dehydrating grape and cherry tomatoes creates an intense burst of flavor and color. If you grow your own garden I suggest planting extra grape tomatoes and/or cherries just for this purpose. If you don’t have your own bumper crop, see if a local farm or market will sell you them in quantity at a discount.
Dehydrating Grape and Cherry Tomatoes
“Moist-Dry” versus “Leathery-Dry”
I prefer dehydrating grape and cherry tomatoes until they are almost dry; I store these moist gems in the freezer. Dry completely if you prefer to store them in your pantry, otherwise they’ll grow mold.
Drying Tomatoes in a Dehydrator
Method Overview
Wash grape or cherry tomatoes Cut them in half Arrange on trays Dehydrate between 125ºF – 135ºF Check and rotate trays periodically
Wash the tomatoes and drain well.
Slice each tomato in half lengthwise.
Arrange the halved tomatoes on your dehydrator trays with the skins facing down. This will prevent the juices from dripping. Leave a bit of space between each tomato so they are not touching. Sprinkle with oregano and sea salt if desired.
Put the trays in your dehydrator and turn it on. If it has a thermostat, set it between 125º to 135º.
It will take 10 to 12 hours for the tomatoes to become “moist dry” and will take 12 to 14 hours to become “leathery dry.” These are approximate times. Periodically check the tomatoes for doneness, and rotate the trays. Even if your dehydrator has a fan, rotating the trays will help them become more evenly dried.
Once dried to your preference, let the tomatoes cool down. Place them in an airtight glass jar with a screw lid; label with the date.
Leave the jar at room temperature for 24 hours so the moisture content of the tomatoes will become more evenly distributed. This process is called “conditioning”.
Store moist-dry tomatoes in the freezer. Store leathery-dry tomatoes in a cool, dark, dry location.
Hard to eat just one so resist if you can!
FAQs
How long does it take to dehydrate grape and cherry tomatoes? In general, it takes somewhere between 10 to 14 hours for halved grape and cherry tomatoes to dehydrate. The actual time will depend on several factors, such as: • temperature of the dehydrator • humidity in the room • whether the dehydrator has a circulating fan or not to keep the heat evenly distributed • how often the dehydrator is opened, and if it opens from the top or side • size and moisture content of the tomatoes • whether you are drying until moist-dry or leathery-dry
How to use dried tomatoes? • We enjoy eating moist-dried tomatoes right out of the jar for a burst-of-tomato snack. We also add them to various salads, wraps, stuffings, and more. Many Italian recipes call for sautéing garlic in olive oil. Consider slicing moist-dried tomatoes into ribbons, then adding them to the pan during that step. They are especially delicious in hot or cold pasta dishes that call for a pesto or olive oil dressing. Even just a bit of these gems adds a welcome bursts of flavor – there’s no need to overdo it. • Soak leathery-dried tomatoes in a small amount of warm water until they are softened. Once they’re softened, slice into ribbons (or use as is) in various dishes as described above. You can add the tomato infused soaking water to your dish too.
How long do dehydrated tomatoes last? Technically, if kept in an airtight container, moist-dry tomatoes will last indefinitely in the freezer and leathery-dry tomatoes will last indefinitely in a dark, dry, cool location. The longer they are stored; however, the more nutrients will be lost. So try to use them within a year.
How to make tomato powder and what is it used for?
If you have a grinder or a high speed blender, tomato powder can be made from leathery-dried tomatoes following these three easy steps.
Freeze leathery-dried tomatoes before grinding or blending them into powder. Transfer them to your grinder or high-speed blender and immediately process using the highest speed. Blend while the tomatoes are still frozen for best results. They thaw fast, so work quickly. Put the powder into a glass jar with a tight fitting lid and store in a dark, dry, cool location. As you can imagine, tomato powder packs a tomato punch. It can be added to soups, sprinkled on anemic tomatoes (to boost their flavor), sauces, and more.
You can also use this powder to make tomato paste. Simply combine two parts powder to one part water and voila, you have tomato paste!
Ingredients: ⅓ cup pineapple juice – 76 gr (or water or milk) ½ cup mashed potatoes – 125 gr 2 tablespoons nonfat dried milk powder – 14 gr (or use milk instead of pineapple juice and leave the milk powder out) 1 large egg – 50 gr 1 egg yolk – 14 gr 3 tablespoons sugar – 36 gr ⅓ cup heavy cream – (80 gr) ¼ cup butter – chopped (57 gr) 1 tablespoon honey – 21 gr 1 teaspoon salt – 6 gr ¼ teaspoon ground ginger ½ teaspoon cake batter-extract – 2.5 gr 3 cups unbleached all-purpose flour – 360 gr 2 teaspoons bread machine yeast – 6 gr Glaze 1 egg yolk – 14 gr 1 tablespoon milk – 14 gr
Directions: Making the dough: Combine all of the dough ingredients into the bread machine pan in the order given. Select the DOUGH cycle and push the START button.
Open the lid after a minute and check to ensure the paddles are engaged and working correctly. The dough should start to clump.
If the dough looks like pancake batter or is dry and crumbly, you may have inadvertently mismeasured an ingredient, or perhaps there is a mistake in the recipe. Add flour, one tablespoon at a time, if the dough is too wet, or liquid if the dough is too dry (wait a couple of minutes between each addition). Recheck your dough again after 15-18 minutes. The dough should stick to the sides, then pull away cleanly. See the video to watch this in action. Note how shiny and elastic the dough is.
When the dough cycle completes and the dough has risen to double, remove dough from the bread machine pan to a floured surface. (I use a silicone mat so I can throw it in the dishwasher.) Shaping the dough for rolls: Spray two 7 or 8-inch, square or round pans with an aerosol oil/flour mixture like Baker’s Joy. Form dough into a large ball. Divide in half. Divide each half into 10 portions and form each portion into a ball. Place 10 balls into each pan. Cover pans with a tea towel and find a warm place for the rolls to rise again. About 15 minutes before rolls are ready to bake, preheat oven to 375 degrees. Let dough balls rise until about half again their original size. If you let them get too big during this rising, they will be dry. Glaze Whisk egg yolk and milk together in a small bowl. Use a silicone brush to carefully coat unbaked rolls (don’t let it drip) before you place them into the oven. Baking Rolls Place rack in a low position in your oven. Bake rolls at 375˚F for 13-15 minutes or until golden brown. You don’t want them to be doughy, but if you bake them too long, they will be dry and lose the soft texture you expect in Hawaiian bread. After cooling an hour or two, place rolls into a plastic bag to keep the crust soft.
Notes: Variation:
Knead a cup of raisins or other dried fruit into the bread dough after removing it from the bread machine for a fabulous variation.
If you want a round loaf, divide the dough into three parts. Use two parts to make a round loaf. The remaining dough is good for rolls. In case you’re wondering why not make a bigger loaf with all the dough: My experience says it’s difficult to get a whole loaf of that size to bake all the way through without drying out the loaf on the edges. Directions for making bread with a stand mixer or by hand: To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order.
Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe. Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.
Made with leftover rotisserie chicken, romaine, napa, crispy wonton strips and the best sesame ginger dressing ever!
4.8 stars (12 ratings)
INGREDIENTS
1 head romaine, shredded
4 cups shredded napa cabbage
3 cups leftover shredded rotisserie chicken
1 (15-ounce) can mandarin oranges, drained
½ cup chopped fresh cilantro leaves
½ cup roasted salted cashews
3 green onions, thinly sliced
2 cups crispy wonton strips, homemade or store-bought
2 teaspoons toasted sesame seeds
FOR THE SESAME GINGER DRESSING
¼ cup rice vinegar
3 tablespoons orange marmalade
2 ½ tablespoons canola oil
2 ½ tablespoons toasted sesame oil
1 tablespoon reduced sodium soy sauce
2 teaspoons freshly grated ginger
2 teaspoons toasted sesame seeds
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
To assemble the salad, place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine.
Serve immediately, topped with wonton strips and sesame seeds.
FOR THE SESAME GINGER DRESSING
In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with onion, cilantro and lime.
There may come a time in your life when you are forbidden carbs – ANY carb – for a 36 hour period. Unlikely, yes, but that’s what made me recall having grilled romaine.
I’d never tried to make it but desperate times called for desperate measures. Kidding. It’s really delicious. Truly.
Grilled Romaine Lettuce
GRILLED, Healthy, Salads,
Prep Time: 10 mins Cook Time: 10 mins Servings: Servings 3 to 4 servings Source: simplyrecipes.com
INGREDIENTS
3 to 4 romaine hearts
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar (or cider vinegar)
2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
DIRECTIONS
Prep the romaine hearts:
Pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.
Prepare your grill:
Turn your gas grill to high or get your charcoal coal grill very hot.
Prepare the vinaigrette:
Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette.
Grill the lettuce:
Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
Serve immediately:
Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.
NUTRITION
(per serving) 130 Calories 11g Fat 8g Carbs 3g Protein Nutrition Facts Servings: 3 to 4 Amount per serving Calories 130 % Daily Value* Total Fat 11g 14% Saturated Fat 1g 7% Cholesterol 0mg 0% Sodium 98mg 4% Total Carbohydrate 8g 3% Dietary Fiber 5g 17% Total Sugars 3g Protein 3g Vitamin C 9mg 47% Calcium 78mg 6% Iron 2mg 13% Potassium 572mg 12% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Sunshine ☀️ in a jar – this Orange 🍊 Jelly is super easy as long as you have a thermometer that’ll read to 220🌡️.
I spent all weekend making Citrus Marmalade & Orange Jelly. The marmalade’s another post. THAT’S super labor intensive, but this Orange jelly more than made up for it.
Orange Jelly
Servings: 4 -5 pints
author: Adapted from marisa mcclellan’s recipe: foodinjars.com
INGREDIENTS
5 cups of freshly squeezed orange juice
5 cups sugar
2 packets of liquid pectin
DIRECTIONS
In a large, non-reactive pot, combine the sugar and orange juice and bring them to a boil. Cook at a boil until they’re greatly reduced.
Using an instant read thermometer, watch until the pot reaches 220 degrees (this is important! Skip this step and you’ll wind up with orange syrup, rather than jelly).
Add the liquid pectin and allow to reach boiling for an additional five minutes (the goal is to reach 220 degrees again and maintain it for at least three minutes).
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
Cook Time: 50 minutesServings: Prep time 10 minutesSource: tastesoflizzyt.com
INGREDIENTS
FOR THE BREAD:
3/4 cup granulated sugar
1/2 cup milk
1/2 cup oil
1 large egg
1 teaspoon vanilla extract or almond extract
2 cups all-purpose flour
2 teaspoons baking powder** (see notes)
1/4 teaspoon salt
2 cups diced strawberries
2 tablespoons all-purpose flour
FOR THE GLAZE:
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup finely diced strawberries
1/2 teaspoon vanilla extract or almond extract
1-2 tablespoons heavy cream or milk** (optional)
DIRECTIONS
Preheat the oven to 350 degrees.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
NOTES
*I often add an extra teaspoon of vanilla or almond extract to the bread batter (along with the wet ingredients) for an extra boost of flavor. I do this especially if I’m not putting the glaze on top. The bread has the most flavor when you add the strawberry glaze!
*We have added up to 2 ½ cups of diced strawberries to the batter. The bread stays together the best when you use about 2 cups.
**We like the strawberry bread as written, but if you’d like a higher rise on the bread, reduce the baking powder to 1 teaspoon and add ½ teaspoon of baking soda. This will change the texture slightly, but some like it a little better.
**We didn’t need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your strawberries. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy pink glaze as shown below. If it doesn’t, add milk or heavy cream 1 tablespoon at a time. The glaze will soften as it sits too since the sugar pulls out juices from the strawberries. Keep this in mind when adding milk and don’t add too much!
***Many people find that they can make half of a recipe of glaze and it is plenty. If you don’t like a lot of glaze, halve the ingredients.
****The calories shown are based on the bread being cut into 10 pieces (and all of the frosting used), with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Beat lemon, 1/2 cup sugar and eggs. In saucepan, combine 1/2 cup sugar and cornstarch; stir in water. Cook and stir til thickened; remove from heat. Gradually beat in egg mixture.
Over low heat cook and stir until slightly thickened. Add vanilla. Cool. Fold in whipped cream.
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