A relatively small amount of sun-dried tomatoes gives a gourmet touch and a burst of flavor to a variety of recipes. Very easy to make, store, and use at home, this is an item you may wish to consider a staple in your pantry. They are like 5-10 times cheaper to make at home than to buy in the store. Although prices have come down in recent years, it's still worthwhile to make your own at home, particularly if you have a tomato garden. The basic process of making homemade sun-dried tomatoes is easy enough.
Choosing Tomatoes
I begin with Roma tomatoes, as there are less seeds and a higher ratio of flesh, but you can use any type of tomato, including cherry varieties. Choose tomatoes of a uniform size so they dry at the same rate. Plan on 10 standard tomatoes to get one ounce of dried tomatoes. The first thing is to pick the correct tomatoes, you want small meaty tomatoes for drying. The traditional drying variety is Principe Borghese, but you can also use plum or Roma tomatoes, which are much more readily available to those that do not grow their own tomatoes or start their own plants from seed.
Drying tomatoes the old-fashioned way
[ Simply slice tomatoes in half, place on a raised screen, lightly sprinkle with salt and optional herbs, and place in the hot sun until dry. Depending on your weather conditions, this could take anywhere from four days to two weeks depending on the humity and where in the country and world you life. You'll want to cover them with cheesecloth, raised so it does not touch the tomatoes, to keep out any critters and provide proper ventilation. You will also need to bring them in during the night, lest the evening dew undo your drying process. ]
If the old-fashioned method sounds too time-consuming, you'll be happy to know you can achieve the same lusty results with an oven-method or a dehydrator in a fraction of the time. This is what I do. I dry them indoors in a very controlled fasion on a dehydrator . (this is the one I want, care to ship me one? I of course just have an 8 year Wal-mart special)
Indoor tomatoe drying
Prepare your tomatoes for drying, cut the smaller fruits, such as the smaller Italian varieties and cherry types in half. Try not to use larger tomatoes to begin with while you are learning, as they need to be cut into ½ inch slices. Drain your tomatoes slightly on paper towels and then place on the racks of your dehydrator, leaving enough space between the pieces for the air to circulate. Drying tomatoes in your dehydrator may take from 8-10 to 16-20 hours, depending on the thickness of your slices. It helps to rotate the trays every couple of hours if you have more than one in the dehydrator. To oven dry, place your tomatoes by putting them in single layers on wire racks or foil lined cookie sheets. Your oven temperature should be between 140 and 150 degrees, this works well in a gas oven with a pilot light, or if using an electric oven, set temperature on warm and prop the door open slightly.
After tomato drying
When the tomatoes are dried they should be leathery but pliable, but non-sticky. Rather in texture like a raisin. Do not over dry.
To store your tomatoes, let them cool completely, then put them in ziplock bags or glass jars with an airtight lid. They will keep this way for up to 6 months. If wanting longer storage, put them in the freezer.
To rehydrate your tomatoes if need be, soak them for 5 to 10 minutes in hot water, broth, or wine to cover.
To store your tomatoes in oil, you will first need to rehydrate your tomatoes slightly, just until plump but still chewy. Dip them in either wine or distilled vinegar, then pack them in a jar with olive oil and some herbs such as, thyme or oregano, and some sliced garlic. Allow this to sit at room temperature for 4 to 8 hours. Then place them in the refrigerator.
Note to self: get a better digital cameria. These things taste so good, smell good, look so good, and all I can do is barely scratch the surface. I think a picture will bring it home to you.
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