I dry all kinds of tomatoes, whatever I grow, including 'novelties', and
whatever the farmer down the road has on sale. I use an electric
dehydrator, so the extra moisture content of the non-paste tomatoes isn't
really a concern. The big meaty slicing tomatoes I slice first, about a
half-inch thick. Dried, they are good crumbled into soups and stews, etc.
Cherry tomatoes get sliced in half. They are probably my favorite; the high
sugar content makes them very tasty, and the halves hold together when
cooked for a nice burst of flavor in the mouth. They are especially good in
chili.

I haven't ever dried Juliets, as far as I know, but what have you got to
lose?

cheers,
Sue

Zone 6, Southcentral PA


"Glenna Rose" wrote in message
news:fc.003d094101885151003d094101885151.1885181@p mug.org...
I'm seeing posts about Juliet tomatoes being compared to Romas.

I love the Romas for drying and snack on them during the winter months.
(Haven't ever gotten enough dried to want to give up the "tomato candy"
for cooking.)

Question:
Has anyone dried both Romas and Juliets? How do they compare?

So that I will actually give up some of the dehydrated Romas for cooking
next winter, plans are to plan many, many plants this year but if Juliets
are just as good dried, then a few of them sprinkled in might be good as
well. I understand dried tomatoes in home-made noodles help make the best
spaghetti on the planet but haven't been willing to put those treasures
anywhere but in my mouth; would likely be more generous with more dried.
Of course, that is only one of many uses for dried tomatoes!

Glenna