For years, Principe Borgese has been touted as the "Ultimate Drying Tomato" (and I have absolutely no idea why anyone would think so.) And I will agree, area and weather makes a difference but we were discussing this on a tomato forum and most said what I said, seedy, average taste and too much trouble. I will give you a list of what I grow. I want Red, BIG, meaty, dry, nearly seedless and early-mid-season. Chefs are starting to ask for the "blacks" because they read something again ($#&@&^$*$) about how the blacks were supposed to have this "salty, smokey, earthy" flavor (I say bah humbug...they taste just the same as any others but I am happy to accomodate them and double the price which they happily pay!) I grow these: Opalka Chinese Federle Amish Paste Carol Chyko Denofrios German (these are HUGE-ripen early and have almost no seeds) Leatha's Italian Russo Sicilian Togeta Big Black Heart (I received in trade, un-named-HUGE, Dry few seeds) Sicilian Saucer Memorial Polish Paste I have about five hundred plants or more (always more.. ) I try at least 3 to 10 new varieties each year. They have to have large fruit, few seeds, dry flesh, ripen fairly early and be tough...we get a lot of wind and late spring cool nights in Wyoming. It takes so many ripe tomatoes to dry 1 pound of product, big and meaty are just absolutely the only way to go. I also soak my sliced tomatoes in Red Wine for 24 hours prior to drying and watery, seedy, less meaty tomatoes fall apart too easily in the soaking process. Every variety listed above has passed muster and has become an official member of my "herd", As I am moving to the Yucatan Peninsula in Mexico this spring for good (we spent part of last year remodeling our house down there) I will probably have to grow entirely different varieties (a chilling thought....) But, I will certainly have a longer growing season... For sauce...ONLY Costoluto Genovese...it comes through the tomato mill practically finished sauce and the flavor is great. This is a tomato that does not taste so hot fresh but the cooking process changes the chemistry. "Someone who knows" on the tomato forum says: I fully agree with your comments on Costoluto Genovese. The sauce is phenomenal. Tomatoes are supposedly high in the flavor component called "Umami" Saucing and dehydrating concentrates umami flavor. Glutamate has been identified as the organic component responsible for umami flavor in tomatoes, and it has been found that glutamate concentration varies with variables such as variety and ripeness. My suspicion is that c.g. would be high in glutamate, and that heating somehow activates or enhances it. As an interesting note, supposedly glutamate is concentrated most in the seeds and pulp. When making fresh sauce for myself I leave the seeds and pulp on. If i'm cooking for others I remove the skins. I'm growing several hearts this year plus Costoluto Fiorentino and another called Canestrino#1 which supposedly also tastes much better sauced than fresh. So there you go.

Flo - as I mentioned on your other post, White Wonder isn't a cherry tomato variety. It is a ind. beefsteak. So can I ask where you are getting the seeds? Where they are calling any cherry tomato White Wonder? There is a Snow White cherry, a Dr. Carolyn cherry that is white, and one named Coyote. They are all indeterminate plants. As for the drying, I think I mentioned that most of us use dehydrators (or ovens) instead. Are you planning to dehydrate or try to actually dry in the sun? It can make a big difference on which size of fruit will work. Sun drying in your location might be far easier and faster than it is for many of us but even with the smallest fruit it can take several days. Plenty of time for bacteria to contaminate the fruits. Pest issues arise too that you don't have with the dehydrator. Then there is the uniformity of drying issue. While dehydrators provide a uniform finish, sun drying isn't uniform. Moist pockets remain and can quickly spoil. You can get around that to a degree with freezing after drying. That also kills any insect eggs that may have been laid. With a dehydrator yes, you can easily dry 1/4-1/2" thick slices of big tomatoes. Slice, drain on paper towels for a few minutes, dip or roll in any seasonings or wine/lemon juice you plan to use, and spread on the drying tray. Dave

Hi Lois - are you talking about actually sun drying or will you be using a dehydrator as most do? Actual sun drying is uncommon now days and difficult to keep the process clean. And it may be impossible to do with standard size tomatoes. It is difficult to do with even paste types as bacterial contamination and damage sets in quickly. Small pieces, of course, are much easier to do than tomato halves or even quarters. For example, cherry types cut in half will be done in a dehydrator with in 8-10 hours while romas will take 2-4 days, depending on the dehydrator. But once dried, then yes they can be used to either replace or to supplement the tomatoes called for in the recipe. As for the easiest way to preserve them to use for cooking? That would be freezing. Tomatoes can be frozen whole, halved, crushed, chopped, etc. and then used for cooking with all sorts of dishes. Hope this helps. Dave

I'll toss in one more method for tomato powder. If you process tomatoes in hot water to remove the skins for slicing, freezing, dehydrating or canning, you can dehydrate the skins, which dry quickly. Place the crispy dried skins in a jar with a tight-fitting lid and make it into powder in a coffee/spice mill as needed. Because there are no additional ingredients to keep it free-flowing, if you powder your dried tomato skins too far ahead of time, they will compact due to moisture during storage. If you do make some powder ahead, store it in the refrigerator where it's a dry environment due to the frost-free cycle. To use dried tomato skins - powdered, 1:1 ratio with water for tomato paste, 1:2 ratio with water for tomato sauce, or any thickness you'd like. Here's a how\-to from "Making and Using Dried Foods" for making dehydrated tomato puree, which can be used as tomato leather and also crispy dried and made into powder. I've used this method in the past and kept the cut sheets of dehydrated puree in the freezer if I stop dehydrating while the tomato leather is still pliable. How to: \[Grainlady note: If you use this method, I'd go ahead and skin the tomatoes and make dried skins into tomato powder as well.\] Core and cut up ripe tomatoes without peeling. Simmer for 10\-minutes, stirring occasionally to keep from sticking. Cool slightly and force cooked pulp through a food mill, colander, or strainer. In a shallow pan over low heat or in an electric skillet set at 260\-degrees F, cook juice down to a thick puree. (You will find a similar recipe from the National Center for Home Food Preservation at the link below.) Cover trays with plastic wrap, or use fruit leather sheets, and spread a 1/8\-inch layer on the surface. \[Grainlady note: If you have a small off\-set spatula, this will make the task of spreading easy.\] Dry at the highest heat setting for 12\-14\-hours, or until firm, top is hard but sticky, and puree can be pulled away from plastic wrap. Turn over, remove plastic and discard. Dry for another 12 to 14 hours, or until hard and dry. Break into pieces and dry for another 3\-4 hours. \[Grainlady note: You can cut the sheets into equally\-sized pieces with kitchen scissors so they dry more evenly than breaking into pieces.\] To make tomato powder: Pound pieces of dried tomato puree to a fine powder using a pestle, grater, blender, or food processor. To use: For tomato puree or paste, add 1/2 to 3/4 c. powder to each cup boiling water. Stir well until dissolved and season to taste. For tomato juice, add 1 T. tomato powder to each cup boiling water. Add 1 T. powder to each cup liquid in soups, stews, or sauces. \-Grainlady Here is a link that might be useful: [NCFHFP \- Drying Vegetable Leather](http://nchfp.uga.edu/how/dry/veg_leathers.html)