In the last couple of weeks, I started writing some posts for The Portlander, an online news and blogging site for the Portland area. One of my posts was about drying tomatoes, and this weekend I did just that. This is a wonderful way to use up an abundance of tomatoes, in addition to canning or, as a commenter on that post suggested, making confit. The process couldn’t be easier if you have a food dehydrator. We have a very old model that might be due for a replacement, but it still works fine. I decided to do a small batch to start with. I sliced up three medium sized tomatoes (not sure what kind, they came from a co-worker’s garden) and scooped out most of the seeds. I arranged all the slices on the dehydrator tray with no overlapping, sprinkled on a little sea salt, and turned it...
