I throw them into the blender and pulverize them into sauce, and then season and cook down to desired thickness for tomato sauce for pasta or whatever...The blender takes care of the peelings.. Can do with them anything you can do to a bigger tomato..
Darius, drying tomatoes is my goal, I'll be starting soon. I like them chewy like raisins. Do I dry them until crispy and rehydrate a little when I want to use them, or dry just to the chewy state. I'm so glad you are around with your vast knowledge, thank you for sharing.
cathy, I think it depends on how you will store them. Chewy-dry might be okay at room temp, but you'd have to try a jar and monitor it for humidity after closing it. If moisture appears on the inside after a couple of days, they are too moist, and will spoil. However, if that's the finish texture you want, dry them to that point and freeze them.
I learned an important lesson today. My bottom trays were tomatoes, top two trays were peppers. The peppers were cut too small, once they dried they fell through the grids. 3 big peppers fit into a half cup once dried. Amazing. They are so expensive in the winter and I really can eat just a small amount at a time, so this will be great!