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Do you need to skin cherry tomatoes before dehydrating?

post #1 of 7
8/24/09 at 11:32am
Thread Starter 
Do you need to skin cherry tomatoes before dehydrating? If not will the skin get crunchy? (I want them to be like store bought dehydrated tomatoes, the consistancy of raisins) Thanks.
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post #2 of 7
8/24/09 at 5:14pm
In a word, "no!"

Just cut them in half along the equator, line 'em up on the racks, and go to it.

As with most things, tomatoes come out best when dried on the lowest setting you can use.
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post #3 of 7
8/25/09 at 6:58am
Thread Starter 
Thank you. :)
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post #4 of 7
8/25/09 at 7:04am
To add to what KYH said: if you want them still a little moist, like raisins, just don't let them dry until they get crisp. You might need to store them in the freezer, though, since with some moisture they may be prone to mildew or mold. This is just a guess, so if anyone with more dehydrating experience has other advice, please chime in. :talk: (The ones I buy in the store have been treated with something -- sulfites? -- to prevent that; but yours are all natural, I presume.)
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post #5 of 7
8/25/09 at 10:03am
In theory you're right, Suzanne. But in my experience it doesn't happen.

I suspect that the natural sugars in the tomatoes, along with their acid content, act as a preservative? I've kept them at room temp for quite awhile---amounting to months---with no problems.

There is a point, also, where the tomatoes are still chewy, but below the magic 8% moisture content. The trick, I think, is to monitor the container. If condensation builds on the inside that there's too much moisture in the tomatoes, and mold is a more likely occurance.

And, as you note, it doesn't hurt anything to freeze them.
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post #6 of 7
8/25/09 at 3:15pm
I agree I don't think it is worth it to skin the little guys.
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post #7 of 7
8/27/09 at 8:13am
Thread Starter 
Yep, mine are all natural. I read somewhere else about freezing them to so thats what I'll do. Thanks :)
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