Around this time of year, the plots in my community garden start looking a bit ragged. It’s been hot, and the weeds are out of control. Because it’s been wet, no one can quite keep up with the beans. And then there are the tomatoes—particularly the cherry tomatoes. Some of my neighbors’ plots are producing hundreds of cherry tomatoes every day. This year, I thought, I’ll be smart. I’ll confine my cherry tomatoes to two pots at my house, where they won’t take over. But apparently my black thumb extends to all food grown in pots (not just potatoes), and my two little Sun Gold plants have produced all of 10 tomatoes between them. Fortunately, someone took pity on my cherry-tomato-less status and gave me a big bagful. Which is nice, because when you dehydrate them, they are absolutely divine.
Why do I dehydrate tomatoes? So many reasons, my friends! First, they make your house smell wonderful. They keep for up to a year and make wonderful snacks. You can use them in pizza, pasta, ravioli, and soups. And, perhaps most importantly, it’s soooo easy. Just cut them up, toss them on the dehydrator, and let them cook overnight. Mmmm. Tomato candy.