Dried Tomatoes

[Guest guest]

Dried tomatoes

 

 

2 kg (4 1/2 lb) small egg tomatoes

15 sage leaves

4 cloves garlic, sliced thinly

2 tablespoons (8 tsp) sea salt

olive oil

 

 

1. Cut the tomatoes in half lengthways. Place the sage, garlic and

tomatoes, cut side up, on wire racks over oven trays. Sprinkle the

tomatoes with salt. Bake them all in a very slow oven (100 C to 120 C)

(210 to 250 F) for about 20 minutes or until sage is dry and brittle;

remove sage from the rack.

 

2. Bake for a further 20 minutes or until the garlic is dry; remove

garlic from the rack.

 

3. Bake the tomatoes for a further 8 to 12 hours or until they are dry

and leathery.

 

IMPORTANT: Turn and rearrange the tomatoes and the oven trays

frequently while drying. It is important for the preservation of dried

tomatoes that they be dried thoroughly and evenly. Garlic and herbs

must be dried until they are crisp and brittle.

 

4. If using olive oil, pack the tomatoes, sage and garlic into clean

jars, pour in enough olive oil to cover the tomatoes completely then

seal the jars. Oven-dried tomatoes can be eaten at once but improve

after about three weeks. Store them in the refrigerator for up to 6

months.

 

5. To keep dried tomatoes without oil, place the cooled tomatoes in an

airtight container and store in a cool, dry, dark place for up to 6

months.

 

 

IMPORTANT: To avoid food poisoning, the herbs and garlic must be

completely dried. If the tomatoes have been dried correctly, no mould

should develop.

 

 

TIP: Tomatoes can be dried over 2 days, if necessary. Turn the oven

off, cool the tomatoes and cover them. Continue drying the following day.

 

 

NOTE: Commonly known as " sun-dried " tomatoes, these can be kept with

or without oil. Olive oil will become cloudy or solidify when

refrigerated and will liquefy again at room temperature. If you wish

to avoid this, choose another vegetable oil.

The dried tomatoes can be used on pizzas and tarts, on bruschetta, in

salads, antipasto and in pasta dishes.

 

To use the tomatoes stored in oil, drain them and pat dry on absorbent

paper. The oil can be used in salad dressings or cooking.

 

To rehydrate dried tomatoes not stored in oil, pour boiling water over

them and stand for about 5 minutes, then drain.

[Guest guest]

I don't have a good " recipe " , but I love SDT and use all the time just

throw into pasta, rice, salads, on pizza, sandwiches, etc etc almost

anything....

 

, " cpoma2 " <cpomaster wrote:

>

> Does anyone have a good recipe for sun dried tomatoes in olive oil? I

> would like to can it but any recipe would be greatful for a good

recipe.

> Thank you,

> Cpoma2

>