Preparing dried tomatoes is that easy

Do you have tomato plants in full production or have you found an offer in the market? Prepare to dry them or preserve them in oil and enjoy them for months.

Drying tomatoes is a tradition in Mediterranean countries, especially in hot Sicily, where the harvest is sprinkled with sea salt and spread out on tarpaulins in the southern sun.

If you don’t have the chance to do it in the sun, because you don’t have a garden or your terrace doesn’t get enough sun, you can do it in a dehydrator; if you don’t have any You can also dry the tomatoes in the oven.

How to dry tomatoes step by step

In principle, all types of tomatoes are suitable for drying. A particularly good choice are the fleshy, oval-shaped San Marzano or Roma plum tomatoes. Make sure the fruit is really ripe.

To make it worthwhile to dry tomatoes, you need to process at least two or three kilos. This amount yields about two cups. You also need salt (preferably sea salt). Aromatic plants, such as basil, oregano or thyme give dried tomatoes a special touch.

Elaboration:

Wash the tomatoes. Cut the tomatoes in half and remove the soft parts. Optionally, you can peel the tomatoes. Scald them in boiling water and then the skin comes off very easily. Spread the tomato halves, cut side up, on a parchment lined baking sheet. Now season the halves with salt and optionally with herbs. Salt not only provides a fine flavor, but also removes moisture from the tomatoes. Let them air dry for a few hours, turning the tomatoes from time to time. Then put the trays with the tomatoes in the preheated oven at about 90ºC. If you don’t have a convection oven, you should rotate the trays in the oven so that all halves dry equally quickly. Depending on their size and water content, tomato halves dry in the oven in 4 to 5 hours. . Open the oven door from time to time to allow any moisture to escape. The pieces are dry when they are rubbery and rubbery and no longer moist, but also not falling apart.

How to store dehydrated tomatoes

It is best to store dried tomatoes vacuum-sealed or in an airtight jar in a cool place. They will stay that way for about half a year.

Sundried tomatoes can also be stored in linen bags for a few months.

Recipes with dried tomatoes

Dried tomato antipasto in oil

Sun-dried tomatoes not only taste great just the way they are, but they can also be pickled and used for many inventive recipes. Pickled Sundried Tomatoes are a classic antipasto recipe and are quick to make:

Ingredients:

150 grams of dried tomatoes Fresh garlic (1-2 cloves) Mediterranean aromatics such as basil Spices: salt, black pepper, paprika, chili, sugar Balsamic vinegar Extra virgin olive oil 1 sealable jar Extra virgin olive oil

Elaboration:

Slice the garlic and coarsely chop the herbs. Place about a quarter of the tomatoes in the jar and sprinkle some of the aromatics and spices, the garlic and a few drops of balsamic vinegar on top. Now layer the tomatoes, garlic and spices alternately until the jar is full. Add a pinch of sugar and fill the jar with olive oil so that all the tomatoes are covered. Store the filled jar in a cool, dark place for about two weeks so the tomatoes infuse well and develop a spicy flavor. Pickled tomatoes should not be in the refrigerator, as the oil quickly turns flaky and cloudy.

These tomatoes usually They can be kept for more than 6 months.

Good recipe ideas with dried tomatoes

Many dishes can be spiced up in just a few minutes with sun-dried tomatoes. Below we list the recipes with which sundried tomatoes best combine:

Mediterranean pasta salad or gnocchi salad with sun-dried tomatoes, olives and ParmesanPasta with mozzarella, sun-dried tomatoes and a little olive oilGreen salad of fresh rocket and baby spinach with dried figs, tomato and cheeseChickpea salad, sundried tomatoes, feta and parsleyTomatoes sun-dried as a topping for spaghetti, on pizza, with tomato sauce or tomato soup Sun-dried tomatoes as a snack combined with nuts Sugar-free sun-dried tomato ketchup Zucchini “Pasta” with sun-dried tomatoes