So what you gonna do with all the tomatoes from the garden?
You have canned spaghetti sauce, pizza sauce, tomato sauce, stewed tomatoes, whole tomatoes, tomato juice, tomato puree, salsa...towards the end of the growing season, when you feel you have canned all you can can and the freezer is bulging at the seams with fresh frozen tomatoes, consider dehydrating.
Dehydrated tomatoes, peppers and onions are wonderful for winter stews and soups.
How about something a little bit different?
Tomato Chips for snacks.
Dehydrated Tomato Chips
What You Will Need
Firm ripe tomatoes
Dried oregano leaves
Dried sweet basil leaves
Wash and dry tomatoes with a clean towel.
Slice tomatoes in 1/4-inch slices.
Sprinkle tomatoes with garlic powder, oregano, basil, salt and pepper or your favorite spices.
Place tomatoes on dehydrator racks.
Dry 12 to 24 hours. Tomato chips should be pliable to slightly brittle.
Don't have a dehydrator? Try oven baked.
Oven Baked Tomato Chips
Makes About 40 Chips
3 pounds (about 14) plum tomatoes 1/4 cup (about) extra-virgin olive oil 1-tablespoon sugar Freshly ground black pepper to taste Preheat oven to 250 degrees. Line three baking sheets with aluminum foil
Cut tomatoes into 1/4-inch-thick rounds, discarding the stem ends. Lay tomatoes on prepared baking sheets without overlapping, and drizzle lightly with oil. Sprinkle with sugar and lightly with pepper.
Bake until well-dried and caramelized, about 3 hours. Remove from oven and cool to room temperature.
Nutrition facts per chip: 20 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g protein, 3 mg sodium, 0 g fiber