Sun-Dried (oven actually) Tomatoes in Oil

There are lots of ways to dry tomatoes. This is one method to get you started. Experimentation is the key and the more you do it the better your feel for doing it will be.

Take a quantity of Tomatoes (4lbs or more is a good starting point) – small ripe plum tomatoes, like Roma or Amish Paste, are preferred but any tomato can be used. I’ve used Cherry Tomatoes quite successfully although it takes quite a lot of them. Also larger tomatoes can be dried by cutting them into wedges no more than an inch or so thick.

Slice the tomatoes in half and put them on racks (cooling racks work well) on trays. Sprinkle some pickling salt or kosher salt on them and drizzle just a touch of oil, olive works well, on each tomato half.

Since our weather won’t allow for easily drying tomatoes in the sun, we’ll use the overn instead. Put the Tomatoes into a warm oven – 170-190 degrees. On my oven the warm setting works well. Try to put them in the middle and insure there is good airflow all the way around them. Slightly prop the door open, 1 or 2 inches is sufficient. Now let them dry – it can take anywhere from 6 to 16 hours or longer depending on the tomatoes. Check them periodically. You’ll notice they’ve shrunk substantially and they will be done when firm but not completely dried out.

Gather up the dried Tomatoes, they will be greatly reduced in size and soak them in warm vinegar for about 20 minutes or so – red wine vinegar or cider vinegar is preferred but any will work.

Drain the tomatoes and put them into a clean sterilized glass gar alternating 1 or 2 layers of tomatoes with a whole clove of garlic or a whole hot pepper. Once the jar is full, press well to let any air escape and completely cover them with Olive Oil all the way to the rim, leaving only about 1/16th of an inch of space below the rim. . These should keep very well for a long time if you keep them in a cool dark place, I keep mine in the fridge. You can sterilize a jar by boiling in water for 10 minutes.

They can be used as hors d’oeuvres or served with pasta, pizza, meat or fish.

Your mileage may vary, good luck and let me know how they turn out.

-Thom

One thought on “Sun-Dried (oven actually) Tomatoes in Oil

  • August 31, 2009 at 10:14 PM
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    this sounds great! i’m picking up a couple flats of seconds from the csa on thursday for canning – so maybe i’ll try drying some, too!

    thanks, thom!

    Reply

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