It is August and I am overrun with tomatoes and peppers! It seems our plum tomatoes and all our pepper bushes are on overdrive. I can’t stand to see beautiful produce go to waste, so every summer I dry peppers and tomatoes. Then I use them all winter long. I use them in frittatas, omelets, chili, spaghetti sauce, soups and almost anything else. I have it as a goal to make a big solar dehydrator. I haven’t gotten that done yet so I just use my oven.
Preheat oven to lowest temperature. Mine is 200 degrees
• Chop your peppers or tomatoes into small similar sized pieces and spread them on a cookie sheet lined with aluminum foil or parchment paper
• Be sure they are spread evenly in one layer
• The tomatoes work best if you put them skin side down
• Put them in the oven until they are dry and leathery. It takes 8-12 hours in my non-convection oven
• Let them cool and put them in canning jars or any other type of container you want to store them in.
Some people like to take these dried tomatoes and peppers and put them in jars of olive oil with herbs. I do some like that. These herbed tomatoes make a great addition to frittatas with a yummy goat cheese.
Don’t waste your veggies!