Description
Tomatoes dehydrated to intensify flavor and extend shelf life.
Technical
Sun-drying reduces water activity (aw < 0.6), inhibiting microbial growth. Osmotic dehydration occurs as salt draws out moisture, concentrating natural sugars (fructose/glucose) and glutamic acid.
Culinary Significance
Provides umami depth and chewy texture to pastas, salads, and breads while requiring no refrigeration.
Science
Primary Reaction
Maillard reaction (minor)
Parameters
Temperature
35°C optimal
30°C to 40°C range
Time
5 days
3 days – 7 days
Equipment
Mesh drying racksCheeseclothSalt shaker