Dry tomatoes at home

Dried tomatoes offer a very specific taste which gives dishes the right “Italian” touch. Drying tomatoes is a great way to process and store extra tomatoes. Sun-dried tomatoes (if dried properly) last a very long time especially, if you put them in oil. Tomatoes are usually dried in the sun that is if you live in hot climate, but in our climate, you cannot do that. Fortunately, there are other methods.

Tomatoes for drying

The best tomatoes for drying are those you grow yourself. Home-grown tomatoes are very sweet and full of flavour, which is definitely not true about tomatoes in supermarkets. Naturally, if tomatoes do not taste well before drying, you cannot expect good taste after drying. To start, throw away any tomatoes that show signs of disease or damage, as it could easily spoil the taste of the entire batch.

Photo: Pixabay

What you need

Have several canning glasses with a volume of around 0.25 litres ready. If you have a dryer, use it because this type of drying is an easy and hassle-free process. If you love dried tomatoes and plant to do drying often, you should invest in a fruit and vegetable dryer. You will need:

• 5 kg of tomatoes,
• 1 wholegarlic bulb,
• 1 l of oil – maybe more (use rapeseed or sunflower oil, as they do not curdle in the fridge; you may also use an olive oil mixed with sunflower oil in a 50:50 ratio),
• ¾ spoon of salt,
• 1 teaspoon of sugar,
• 1 tablespoon of wine vinegar,
• 1 tablespoon of fresh or dried basil,
• 1 spoon of oregano.

Processing

Line a baking tray with a baking paper. If you have small tomatoes, cut them in half, but large ones you need to cut into quarters. Place the tomatoes by the cut side up on the baking sheet and put in oven preheated to 90 to 100 °C. Close, but make sure the oven door remains slightly open – you may use a handle of a wooden spoon to create a gap. Dry for about 4 to 6 hours, depending on the size of the tomatoes. Properly dried tomatoes should be contracted, dry, but still flexible. A good idea is to check the tray and remove smaller pieces that are dry already.

Seasoning

Put dried tomatoes in a large bowl and sprinkle with salt and herbs, vinegar and sugar. Mix well. Cut garlic into thick slices, and you can either mix the slices with tomatoes, or put garlic in each jar or glass separately. Make sure that garlic is evenly distributed. Fill jars with tomatoes up to two-thirds only because a little air will be released and if filled to the top the air may loosen the lids. If necessary, add garlic. Heat the oil in a saucepan until hot but not sizzling hot and pour it in each jar. If you hear a hiss, the oil is too hot and you need to wait a while and then try again. Close the jars and turn them upside down.

Tomato storage

If you are not storing tomatoes in a refrigerator, you need to sterilize the jars. Put them in a deep tray lined with a towel and pour little water in. Oven should be preheated to 120 °C . “Bake” for 20 minutes. Remove from the oven, sit them upside down to cool and then store in a dark and cool room. When you finish one glass, do not throw away the oil. You may use it as a base for Italian sauces, roasted vegetables, salad or pasta. You may also leave it in the fridge where it will last for a long time.

Source: https://niebonatalerzu.pl/2014/09/najlepsze-domowe-suszone-pomidory.html

Preview photo: Pixabay