How to dry tomatoes.
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Question by Learning is fun!: How do I make sun dried tomatoes, and what recipes are they used for?
OK, is there a trick to drying tomatoes? I just bought too many at the store, husband is out of town so I´m cooking for one this week.
Best answer:
Answer by keeper0137
On Food Network’s website, look up a recipe for a “Tomato and Artichoke Tart” by Sandra Lee. Its a delicious alternative to pizza, and you can use plenty of those sundried tomatoes!
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The BBC’s ‘class calculator’ just told me I’m middle class. Was so horrified I choked on my sun-dried tomato ciabatta. – by girlonthenet (Girl on the Net)
Sun dried tomato dip
Image by Sarmale / O.
Paté de tomates secos
Heres a website on how to do it. http://www.doityourself.com/stry/dryingtomatoes
Here is a link to instructions on how to make sun-dried tomatoes.
Sun-Dried Tomatoes
(yields about 1 pint)
Wash carefully and wipe dry 7 or 8 pounds of firm, ripe (preferably Roma) tomatoes. Cut out the stem and scar and the hard portion of core lying under it. Cut the tomatoes in half, lengthwise. If the tomato is more than about 2 inches long, cut it in quarters. Scrape out all of the seeds that you can without removing the pulp.
Arrange the tomatoes, with the cut surface up, on non-stick cookie sheets. Do *not* use aluminum foil, or bare aluminum cookie sheets. The acid in the tomatoes will react with the metal.
Mix together thoroughly:
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
2 tsp salt.
Sprinkle a small amount of this mixture on each tomato.
Dry the tomatoes in the oven, dehydrator, or in the sun. (Directions follow for each of these methods). However, no matter what method you choose, be aware that not all of the tomatoes will dry at the same rate. They are done when they are very dry, but still pliable – about the texture of a dried apricot. If dried too long, they become tough and leathery. If not dried long enough, they will mold and mildew, unless packed in oil. Try to remove them on an individual basis, before they become tough.
Here are the drying methods:
Oven-drying (approximately 12 hours):
Bake, cut side up, in 170° oven for about 3 hours. Leave the oven door propped open about 3 inches to allow moisture to escape. After 3 hours, turn the tomatoes over and press flat with your hand or a spatula. Continue to dry, turning the tomatoes every few hours, and gently pressing flatter and flatter, until tomatoes are dry.
Dehydrator method (approximately 8 hours):
Place the tomatoes, cut side up, directly onto the dehydrator trays. Set dehydrator temperature to about 140°. After 4 or 5 hours, turn the tomatoes over and press flat with your hand or a spatula. After a few hours, turn the tomatoes again and flatten gently. Continue drying until done.
Sun-drying (approximately 3 days):
Dry in hot weather, with relatively low humidity. Place tomatoes, cut side down, in shallow wood-framed trays with nylon netting for the bottom of the trays. Cover trays with protective netting (or cheesecloth). Place in direct sun, raised from the ground on blocks or anything else that allows air to circulate under the trays. Turn the tomatoes over after about 1 1/2 days, to expose the cut side to the sun. Place the trays in a sheltered spot after sundown, or if the weather turns bad. After the tomatoes are dry, store in air-tight containers, or pack in oil.
To pack in oil:
Dip each tomato into a small dish of white wine vinegar. Shake off the excess vinegar and pack them in olive oil. Make sure they are completely immersed in the oil. When the jar is full, cap it tightly and store at *cool* room temperature for at least a month before using. They may be stored in the refrigerator, but the oil will solidify at refrigerator temperatures (it quickly reliquifies at room temperature however). As tomatoes are removed from the jar, add more olive oil as necessary to keep the remaining tomatoes covered.
Here’s a great recipe:
Sun-Dried Tomato Meat Loaf INGREDIENTS:
1 cup sun-dried tomatoes in olive oil
1 medium-large onion
1-1/2 pounds ground sirloin
PREPARATION:
Preheat the oven to 350 degrees F.
Drain the oil from the sun-dried tomatoes into a large nonstick skillet. Finely dice the tomatoes and set them aside.
Finely dice the onion to get 1 packed cup. Set the skillet over medium heat and add the diced onion. Cook slowly, stirring occasionally, until the onion is soft and golden, about 10 minutes.
In a large bowl, combine the sirloin, diced sun-dried tomatoes, cooked onion with all the pan juices, 1 teaspoon salt, and freshly ground black pepper.
In a bowl, combine 1/4 cup cold water and 3 slightly crushed ice cubes and add to the sirloin. Mix thoroughly. Shape into an 8-inch x 4-1/2-inch meat loaf and place on a rimmed baking sheet or in a shallow roasting pan. Bake for 35 to 40 minutes. Remove the sirloin meat loaf from the oven and let rest 5 minutes before serving.
Note: You can also shape the meat into burgers and sear them in a skillet.
These aren’t sun-dried tomatoes, but these oven-roasted tomatoes are easy to do, and will help preserve your tomatoes. I make at least one batch every summer, and use them in pasta salads or veggie salads all the time.
Oven Roasted Tomatoes
Cut your tomatoes into 8 wedges, and scoop out all the seeds and the wet stuff, so all that’s left is the outer flesh. Take all your wedges in a bowl, add enough olive oil to coat the wedges (with a little extra), sprinkle with salt and pepper, some fresh chopped thyme (optional), and add about 3-5 whole cloves of garlic (optional). Toss in the bowl until the wedges are well covered with the oil and seasoning.
Turn your oven to 250 degrees. Cover a jelly roll (lipped cookie sheet) pan with foil, and place your tomatoes on top, with all the olive oil. Put into the oven and let slow-roast for about 4 hours. The tomatoes will have slightly shrivelled and may have a bit of browning on the edges.
Put into an air-tight container along with all the oil (and the garlic cloves, if you add them–you can use the garlic cloves for any roasted garlic flavoring in a recipe) and store in the refrigerator. These will be good for about a month.