How Not to Use Water, Salt, or Vinegar to Keep Tomatoes Fresh for Two Years

It may seem impossible to keep tomatoes fresh for an extended period of time without using water, salt, or vinegar, but it is completely feasible with the correct method. To preserve the tomatoes’ flavor and usability for up to two years, this method focuses on drying and storing them correctly. Here’s a detailed guide on how to accomplish this.

Why Do Tomatoes Get Dry?

Tomato drying efficiently eliminates the moisture required for the growth of bacteria, molds, and yeasts. Their shelf life is greatly increased by this technique, which also preserves the nutrients and enhances the flavors, making them ideal for a variety of culinary applications.

A Comprehensive Guide on Tomato Drying

1. Pick the Correct Tomatoes:

Pick ripe, firm tomatoes. Any type of tomato will work, but Roma tomatoes are the best because of their firm flesh and decreased moisture content.

2. Get the tomatoes ready:

To get rid of any dirt or chemicals, give the tomatoes a good wash.
Depending on their size, cut the tomatoes into halves or uniform slices. They will dry more evenly if they are more uniform.

3. Drying Procedure: An oven or a dehydrator can be used to dry tomatoes.

Dehydrator: Arrange the tomato slices, making sure they do not overlap, on the trays of the dehydrator. For around ten hours, or when the tomatoes are completely dry but still malleable, set the dehydrator to 135°F (57°C).
Oven: Preheat your oven on its lowest setting, preferably no more than 200°F (93°C). To enable moisture to escape, place the tomato slices on a parchment paper-lined baking sheet with the oven door slightly open. Depending on the oven and slice thickness, this process may take anywhere from six to twelve hours.

4. Tomato Conditioning: After drying, the tomatoes must be conditioned.

Fill a big glass or plastic container two-thirds of the way to the top with the dried tomatoes.
For a week, shake the container every day after sealing it. This aids in distributing any residual moisture among the tomatoes in a uniform manner.

5. Keeping the Tomatoes Dried:

Place the conditioned tomatoes in vacuum-sealed bags or airtight containers.
Keep them in a dark, cool location, such as a cellar or pantry. Dried tomatoes can be kept for up to two years if stored properly.

Advice for Optimal Outcomes

Throughout storage, keep an eye out for any indications of mold growth or spoiling. Any that exhibit degradation should be thrown out.
The tomatoes can be rehydrated by soaking them in water or by adding them straight to sauces and stews, where they will absorb moisture while cooking.

Without using preservatives like salt or vinegar, you can continue to savor the flavor of fresh tomatoes long after their usual shelf life has passed by following these procedures. In addition to saving you money, this method gives you a diverse component that you may use in your cooking.