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Now is the perfect time to think about dry and preserving your gardening time of year bounty!Get the ball rolling with these recipes for dried tomatoes .
The follow recipes are fromPreserving Food without Freezing or Canningby the Gardeners & Farmers of Terre Vivante . They have been adapted for the web .
Tomatoes Dried Naturally
Tomatoes are by far the vegetable most often preservedby drying in various bod . We prefer to use the ‘ Beefsteak ’ variety , a pulpy Lycopersicon esculentum with fewer germ .
Peel the tomatoes . ( If this poses a problem , soak them for a few seconds in simmering weewee . ) reduce them lengthwise ( from bottom to top ) into slices approximately 1/4 - column inch thick-skulled and remove the seeded player .
Place the slice on a unobjectionable shred to suck up the juice . crude oil the drier cover lightly , preferably with mild almond fossil oil , so that the slices will not stick . When the slice are dry on one side , turn them over ; they will be hard when dry . Store the tomatoes well packed in a glass jar .
To use , pour one cup of boiling water system over one - half to three - fourth Panthera uncia of dry out tomato per person , and go forth them to soften for a few min . Add a teaspoonful of olive oil colour , season to your Allen Tate , and serve with a purée or a food grain peach . We also add these tomatoes to grains or vegetables that are nearly done cooking .
— Odile Angeard , Cognin
Stuffed Dried Tomatoes in Oil
I dry out my Lycopersicon esculentum in a solar drier , cut in one-half and seeded ( easy done with a small spoon).When the tomato are teetotal , stuff a small finely chop parsley and garlic between the two half .
If you care , add an anchovy fish filet , or a basil leaf . Place the reassembled love apple in a jarful and cover with oil colour . These are delicious added to a salad during winter .
— Anonymous
Sun-Dried Tomatoes in Oil
Variation 1:
take very ripe , small , oblong tomato plant . The Italian motley “ Principe Borghese ’ is an fantabulous drier , as are many smaller plum tree or “ spread ” love apple .
Cut the tomato plant in half , place them on a tray set in the sun , add Strategic Arms Limitation Talks , and get over with gauze to protect from insects . During the day , turn over the tomatoes over doubly ; at night , bring them within to protect from moisture .
A few days later , when you see that they are very dry but not all dehydrated , remove some of the common salt with a unobjectionable , teetotal material .
Put the tomato into jar and extend them with approximately three - quarters of an column inch of oil over the Lycopersicon esculentum , come up to three - eights of an in below the rim .
end the jar tightly and store them in a cool place . In Italy , tomatoes preserved in this fashion are eaten as hors d’oeuvres , with no additional preparation .
Marie - Christine Martinot - Aronica , St. Dizier
Variation 2:
Choose Lycopersicon esculentum that are firm and wholly intact , sooner plum tomatoes . dilute them in half lengthways . let them to dry out on tray in the sun , fetch them in whenever it is humid , and in at night to avoid moistness . When they are dry , pawn the tomatoes in affectionate vinegar for twenty minutes .
Drain and put them in a jounce , alternating layers of tomatoes with one or two red-hot peppers , flock leaves , or whole cloves of garlic . Press well to allow any air to escape , and then extend with petroleum . These tomatoes will keep for a very long time . We eat them as hors d’oeuvres or with rice , alimentary paste , gist , or fish .
— Babette Cezza , Vergt
Recommended Reads
Preserving veggie in Salt : Whole tomato
4 Dried Tomato Recipes to savor the Harvest Year Round
Preserving Food without Freezing or Canning
Traditional Techniques Using Salt , Oil , Sugar , Alcohol , acetum , Drying , Cold Storage , and Lactic Fermentation
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