We had an abundance of tomatoes from the garden this year which was such a blessing. We didn’t plant 48 tomato plants for nothing! Harvesting all the tomatoes left me looking for ways to preserve what we had and not let any go to waste. I canned most of the tomatoes whole or as sauce, but we decided to try another method of preserving. Enter tomato leather!
I first got the idea for tomato leather watching Rebekah Rhodes on YouTube. (Check her channel out here https://www.youtube.com/channel/UC2kLhmPwvHyoTB71njPx5Jg/featured) We love fruit leather and tomatoes, so I figured combining the two would be a great way to use up a big batch of garden tomatoes. It did not disappoint! It makes for a delicious snack almost like chips, but be wary- if you eat too much, it will tear your mouth up like when you eat too much pineapple! Here is the recipe I used. I made a lot, so you can customize this to fit the amount of tomatoes you’re using and your taste preference.
5 lbs tomatoes- I used a variety that we had harvested including grape, Roma, and Oxheart
1/4 cup fresh basil leaves, chopped
1/2 cup grated Parmesan
1 teaspoon salt
Step 1. Cut any stems or blemishes off the tomatoes. Blend in a blender or food processor until smooth. Pour into a large bowl or pot.
Step 2. Add the chopped basil, grated cheese, and salt. Be careful not to add too much extra salt because the cheese is already very salty. Stir until combined.
Step 3. Line the shelves of your dehydrator with parchment or silicon baking mats. I will link the dehydrator that we have below. It worked really well for this recipe.
Step 4. Spread the tomato mixture out onto each shelf.
Step 5. Set your temperature to 125 degrees Fahrenheit. Our dehydrator doesn’t have a timer, but we dehydrated this for about 15 hours.
Step 6. Once it is ready, remove leather from the shelves. It should easily peel off the parchment or baking mats. Break it into strips and store in a zip top bag or air tight container.
**If you don’t have a dehydrator, you can also make tomato leather in your oven. Line a baking sheet with parchment or a baking mat, and bake at 150 degrees for 6-12 hours**
Enjoy! This has been a great way to preserve our tomatoes without having to go through the process of canning. Plus, it makes a tasty treat! If you would like to see more simple recipes, make sure you subscribe!