Sun-dried Tomatoes

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Sun-dried Tomatoes

Drying makes good use of excess or split tomatoes, and results in a delicious concentrated and sweet tomato. Most of the time it's not hot enough in Britain to sun dry tomatoes, but in a polytunnel on a hot day they can be left, covered with a cheesecloth or muslin to dry all day, making sure that they are brought indoors at night time.

Ingredients

Excess or split tomatoes

Method

1: Set your oven at its lowest temperature (gas mark 1/150 celcius  or dehydrator at 110 farenheit).

2: Cut your tomatoes in half and place on a baking tray or on the dehydrator tray cut side up, and not touching each other.

3: In an oven, drying should take around 12 hours,  in a dehydrator around 8 hours. 

4: Half way through, turn the tomatoes over and flatten them with a spatula or your hand.

5: Leave tomatoes to cool and store in a vacuum bag, or bag with as little air in as possible. Alternatively pack the tomatoes in a jar and pour in olive oil making sure there are no air bubbles. The oil can then be used to flavour dressings. These will keep in the fridge for months.

Tips: If drying tomatoes in an oven make sure the door is left a couple of centimetres ajar for air circulation, and rotate the shelves half way through to ensure even drying. Check regularly, as different tomatoes will be ready at different times.

When ready tomatoes should be supple and leathery like dried apricots, and not tacky. If they are too dry they will be tough, too wet and they will go mouldy.

 

 

photo source: pixabay