Originally Posted by CraigC
A dehydrator company representative is going to be biased to his product. Since you made a statement that is not substanciated by actual experience, why put it forth? We are, after all talking about oven dryed tomatos and not herbs. Why imply that there MAY be negative taste and/or quality issues if YOU have never used the process?
The description that the OP gave
"Gardening program on PBS today showed dehydrating tomatoes. Using paste tomatoes (San Maranzo or Roma), cut into fourths or eighths, lay cut side up on olive oiled baking sheet, sprinkle with sea salt, dry in oven at 200F for 4 to 6 hours. Then submerge in olive oil"
In my own opinion having done it both ways. PBS's way is not Dehydrating (drying) anything. It's roasting/steaming the tomatoes. Then taking the Tomato and submerging it in Olive Oil.To me that now makes them " Sun dried" Packed in Olive Oil. Kind of a gross way to do it. That's quite a bit of Oil isn't it?
Depending on the type and age of the tomato. Temperature's do matter. That's where the quality and taste factor in. And just for kicks safety storing them improperly in oil is a no no.
Some tomatoes have more water content.The older the Tomato the darker the skin will be. You have to use a dehydrator that has a lower temperature setting to achieve the right balance. Ever hear of not mixing oils and water together? You will never achieve removing the water content from a Tomato by doing it in the oven.
It's easier to burn in an oven at that recommended temp and time. I thought it was extremely salty. I ended up tossing out the whole mess.
The oven method that really isn't- You have no room for steam, water to evaporate away. It's trapped in the oven. Meaning you just steamed/ roasted the whole batch.
That's my own personal take on the subject for what it's worth. Sometimes it comes down to " Pics or it didn't happen!" I have no pics. The memory alone still haunts my taste buds.
I'm just sayin'