Friday, September 11, 2009

Putting Up: Oven Dried Tomatoes

My Sungolds are still producing, although at a slower rate than before. And, we picked our final few Wonder Lights. Add in the few red tomatoes I got from the Farmer's Market and it all adds up to more tomatoes than we care to eat at the moment. Although I'm sure come December my tune will change.

I've already covered canning (I've put up 3 quarts!). Freezing oven-dried tomatoes is another idea on what to do with any tomato surplus you may have. Or, oven-drying is a great way to make faux sun-dried tomatoes for all your recipes needs!

Here's what you do:

1. Preheat oven to 300*F.
2. Slice sauce or even cherry tomatoes halfwise (big tomatoes don't work great for this). De-seed the bigger tomatoes.
3. Place tomatoes on baking tray (I line mine with tin foil for ease of clean up) along with olive oil and/or dried herbs (Optional. Note: Woody herbs work best.). Don't use salt though.
4. Bake for 45 minutes.
5. Turn off oven, but leaves tomatoes inside for 2-4 hours. They should be a bit flexible and a tad moist but have very concentrated flavor.
6. To freeze, just take the baking tray from the cooled oven & place in the freezer for a few hours. When the tomatoes are individually frozen, put in a larger ziploc bag.

I like using these in pastas and purple basil pesto as well as an earthy addition to beef stews, salads, sandwiches, etc.

1 comment:

  1. I sundry my tomatoes in the oven too, but what you might like to try is what I consider the most amazing "authentic" tasting sun dried tomato without the sun. Add a drizzle of olive oil and balsamic vinegar to each tomato half (I scoop out some of the seeds) and turn them every half hour (baked at only 200).

    They're terrific.

    W, Montreal.