Chop or crumble, or grind into powder. Cook in water for until soft, or add to sauces to rehydrate. Being hard, they should grind or chop very easily. Color will darken to deep red after a few months, so keep in fridge.

You certainly haven't ruined them. Ken's ideas are perfect, especially grinding and using in a variety of recipes where tomato flavor is desired.

You can also rehydrate with warmed olive oil or water.

Carol

I dehydrate mine like that on purpose!

I grind and mix with mayo for chicken salad. I grind coursly and throw in tomato sauce from the freezer for chunky goodness. (btw, I don't need tomato paste to thicken/sweeten my sauce if I use the dehydrated ones). I crush a handful and sprinkle on salads like bacon bits.

I was also dying for a garden tomato and started snacking on the dried cherries the other day....ate them like popcorn.

I do keep mine in the freezer just in case I didn't do a great job drying.

Andrea
Appaloosa909

Thanks all--some good ideas.

john

As other posts mention - they do turn somewhat dark if stored at room temps.

I also like to store some in small amounts in baggies - then put in a pint or quart sized freezer container. In that way, I can remove a few at a time. They stay a bit softer in the freezer - and can be tossed "as is" in pasta salads, etc.

Bejay