This is the first year I’ve dehydrated tomatoes, and I may never go back to canning them again! And the best thing is dehydrating tomatoes enhances their flavor 100 times. (That may be an exaggeration. . .but very close to 100 times!)
Tomatoes are full of the nutrient lycopene, which gives them that deep red color. Lycopene lowers LDL—the bad cholesterol—lowers blood pressure, and reduces DNA and skin damage from sun exposure. In addition, when tomatoes are heated they are more absorable which increases their nutritional value. Plus, I like how easy it is to dehydrated them.
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