Konini Posted April 17, 2014 Share Posted April 17, 2014 I posted in the food forum, but no bites so far. I'm going to have a crack at doing some semi dried tomatoes over the weekend - any tips or tricks? Air/sun dry or slow cooker/oven? Also would like to hear any tried and tested recipes for the herbs/seasoning. Link to comment Share on other sites More sharing options...
cooked Posted April 17, 2014 Share Posted April 17, 2014 In my opinion, sun dried fruits are superior to oven dried, don't ask me why. However I dry fruit for my muesli, I can't imagine why one would dry tomatoes in a land where they are cheap all year round. In Switzerland I dried them under a net (flies) on a tray covered with aluminium cooking foil. Rubbing salt in keeps the flies off also apparently but I never tried that. I used to love taking my tomatoes in winter to make spaghetti sauce... Sent from my GT-S7500 using Tapatalk 2 1 Link to comment Share on other sites More sharing options...
rhythmworx Posted April 17, 2014 Share Posted April 17, 2014 I have no experience of this but I would assume putting them in an oven would make them split and if they didn't they would lose flavour. Sun dry them and make sure they have air to breath. I wouldn't bother seasoning them once dry store them in a jar of decent olive oil. Fresh oregano/majoram would probably make a decent seasoning though. Link to comment Share on other sites More sharing options...
daoyai Posted April 17, 2014 Share Posted April 17, 2014 (edited) In my opinion, sun dried fruits are superior to oven dried, don't ask me why. However I dry fruit for my muesli, I can't imagine why one would dry tomatoes in a land where they are cheap all year round. In Switzerland I dried them under a net (flies) on a tray covered with aluminium cooking foil. Rubbing salt in keeps the flies off also apparently but I never tried that. I used to love taking my tomatoes in winter to make spaghetti sauce... Sent from my GT-S7500 using Tapatalk 2 Sundried tomatos have concentrated flavor and a chewy texture , this time of year (today was 41) they will dry fast. You can dry with bits of garlic or marinate in olive oil after drying.... yum. Edited April 17, 2014 by daoyai Link to comment Share on other sites More sharing options...
jaideeguy Posted April 17, 2014 Share Posted April 17, 2014 unfortunately the locally dried cherry tomatoes have too much sugar added and the fancy imported ones are too expensive for my budget. I bought a dehumidifier and dried a bunch and learned that the thinner they are, the faster they dry. Still lots of work and they loose 80% of their weight and took 20+ hrs to dry. In this blasting sun, I'm sure they would dry quite fast. Link to comment Share on other sites More sharing options...
anon11 Posted April 17, 2014 Share Posted April 17, 2014 AH,,,,have dried my own many times PICK tomatoes than are just coming ripe SLICE about 1/4 inch thick ( but not green ) EVEN mix of pepper and salt ( or whatever you want ) mixed on a flat plate AFTER tomatoes are slices lay on paper towels for awhile till the juices have drain off THEN lay on flat board ( slated is best ) lets the air circulate Cover ALL around with mozzy net Then let then sun do its job When all finished use a good quality Olive Oil seal in a jar ..... job done Link to comment Share on other sites More sharing options...
Konini Posted April 17, 2014 Author Share Posted April 17, 2014 Thank you! Some good tips there. I know I can get fresh, and often quite tasty ones any time, but the semi-dried ones are really nice on antipasta or just to munch on and chew to death, as long as the herb mix is right. I had read about using cherry tomatoes, but I wondered about the sugar content too, I suppose I'll avoid them for this. Everywhere suggests roma tomatoes of course, but I won't pay supermarket prices either. And I didn't know to salt them to get rid of the juice - obvious if you're drying them, but I would have thought some of the flavour would go. I'll give it a try though. I also thought that getting really ripe ones would have been best, but I'll choose some that are not quite there. I've got some really nice extra virgin oil to pack them in so that won't be spoiling the flavour. I might even try to do a few small batches prepared different ways and with different ingredients. I'll report back with pictures if I can figure out how to do it. 1 Link to comment Share on other sites More sharing options...
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