Question
I am drying some ripe meaty tomatoes outside.  Should I skin them first?  

Answer
Chris, there are several methods to dry and store tomatoes.  Some cooks prefer to blanche them first in boiling water, and then remove the skins.  They then cut them into slices and dry them using a dehydrator or convection oven.

Others dry them as is and leave the skin intact.  Either method will work.

One other option for storing is canning.  This is a more laborious process and does require special bottles and equipment, but the food will last for up to one year using this method, and does not lose any of the flavor or nutritional value.

Attached are two websites that will give you more information.

http://hgic.clemson.edu/factsheets/HGIC3085.htm
http://www.detnews.com/2001/food/0110/11/01-307945.htm

Thanks for writing.

Regards,

Mike