One of my favorite garden tools doesn’t ever even make it out to my garden. It’s my food dehydrator. When my busy schedule doesn’t allow time for a whole day of canning (which is a rare treat), I preserve my extra harvest using the trusty dehydrator. It’s that hum you’ll hear in our house 24/7 from about July through October.
If you’ve ever experimented with dehydrating, you know that some veggies dry better than others. I’m still trying to perfect eggplant and squash (which get a bit rubbery), but on the other hand, tomatoes always turn out perfectly, with almost no intervention from me. I’ve added spices like Greek or Italian seasoning to them before, but I really prefer plain dehydrated tomatoes for snacking. The drying process removes the water and concentrates the sugars, making for a surprisingly sweet snack. Roma tomatoes and other meatier varieties work well, as do cherry tomatoes. Trays of little dehydrated cherry tomatoes are a real treat! And with the bumper crop of cherry tomatoes I’ve had this summer, this trick has really come in handy.
Learn how to dehydrate your own cherry tomatoes for a yummy snack. It’s so simple. And if you’re a vegetable gardener but haven’t caught on to dehydrating yet, go on and get yourself a dehydrator. You won’t be sorry!