Its that time of year again. An early frost (October 1) means lots of green tomatoes.
Well we let them ripen and although they are not like vine ripe. We have found the best use of them in their dried form, although, they are decent as sauce, a juice or frozen whole. We prefer to use the plum-paste types for oven drying but as you can see it can still be done even with under ripe slicers.
The trick is a little salt and low heat, especially at the end for final drying so they don’t burn. We did 170 all day and crack the oven once in awhile.
Dry to rubbery but not rock hard, although, you could do this it would just be a pain to chew without rehydrating. Blend with your favorite oil. We actually used melted coconut.
We reused an old glass bbq jar for one. These should keep in the fridge awhile. Will update once we know but will likely be gone by then.
Huckleberry jam in the background.