Follow tomato-specific preparation and endpoint checks, record plain dried batches and apply separate instructions to tomatoes in oil.
Open the tomato row in CSU’s Drying Vegetables guide and start a Notepad record with variety, batch date, source URL and equipment. This workflow first produces plain dried tomatoes. Decide separately whether a finished portion will later be put in oil.
CSU’s tomato row calls for loosening and removing skins, cutting 1/2-inch slices or 3/4-inch sections, then a 10-minute dip in one teaspoon citric acid per quart of water. Read the whole row before starting and record which cut you used. Drain and load without overlapping.
Follow the source’s equipment method and record its temperature, actual observations and tray positions. Convert a Fahrenheit setting to Celsius only if needed. CSU’s tomato row specifies a crisp endpoint. Examine cooled samples, including thicker pieces, and continue drying when the required endpoint is missing.
Cool fully, then package small portions in clean, dry containers that resist moisture. Label the batch and storage location. Record package count and, if useful, actual finished weight as inventory information. Download the record and keep the plain batch distinct from any portion later mixed with oil.
Open OSU’s complete Herbs and Vegetables in Oil instructions before making an oil-packed portion. Mixtures with garlic or herbs require refrigeration and use within four days, or freezing. Label the mixture date and instruction on that separate container. Plain dried tomatoes and seasoned tomatoes in oil do not share one storage rule.
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Use the tomato row and equipment instructions in CSU’s full drying guide. Its crisp endpoint is specific to that preparation.
Use NCHFP for packaging and monitoring the plain dried batch.
OSU distinguishes plain dried tomatoes in oil from mixtures containing garlic or herbs. Check the complete recipe and cold-storage instructions before preparing either.
Give an oil-packed portion its own label that refers back to the original dried batch.
Slice thickness and the variety make comparisons more useful than a generic drying-time estimate.