I dry my own tomatoes in a dehydrator and have experimented with seasoning prior to drying: all were bad ideas. The water goes out and the seasonings all get too intense. So: NO SALT.
After drying, I store in the freezer in Ziploc bags. To rehydrate: soak in stock of any kind (even beef bouillon), or white wine, or oils of any type (including grape seed oil) or in cider or balsamic vinegar. Get creative! Yes, this is the time to add all the seasonings.
Or, instead of reconstituting prior to cooking, just chop up and toss into omelets or frittatas or whatever you're making. Such wonderfully intense tomato flavor without all the runny juices!
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I dry my own tomatoes in a dehydrator and have experimented with seasoning prior to drying: ...