We've hit the inflection point in the tomato season where the supply of tomatoes from the garden is exceeding our ability to utilize them. The latest batch is so flavorful, I was considering how best to use it on pizzas. They are very juicy, possibly too juicy to use raw. I usually make a slightly-cooked sauce, just enough to thicken without driving off too much of the delicate flavors.
Lately, I've been cranking all kinds of different things out of the dehydrator, so I decided to slice and dry the latest batch just enough to eliminate some of the excess moisture. After 2 hours @ 135F in the dehydrator, they were still soft, but with a sweetness and concentration of flavor that was beyond my expectations. I would guess that about 50% of the moisture had been removed.
The first pizza was not a success. I had placed the tomatoes as the top layer and they were mostly burned by the time the crust was baked. So for the next pizza, instead of disks of fresh mozzarella, I covered the tomato slices the best I could with a layer of grated, buttery Oaxacan cheese. Before adding the cheese, I sprinkled the tomatoes with some salt and pepper and drizzled some olive oil on it. This pie was got a standing ovation.
I'm sure this is very easy to do if you don't have a dehydrator. A warm oven with the door ajar should work fine.
Next batch I'll do a side-by-side test of totally fresh slices on the top vs. partially dehydrated underneath the cheese.