Drying, or dehydrating, is a method of preserving ripe tomatoes during the off season. Traditionally, you would leave the tomatoes to dry on racks in the sun. However, this method may lead to contamination from bugs and dirt and you also run the risk of rain or wind ruining your hard work. Drying the tomatoes in the oven requires no specialized equipment and protects the tomatoes from contamination. Packing the tomatoes in oil adds an extra layer of flavor.
Step 1
Fill a jar with 2 cups extra virgin olive oil. Twist six basil sprigs and all the rosemary sprigs, to bring out the flavor and add them to the oil.
Step 2
Close the jar and let the herbs infuse for at least 24 hours. The longer you let the herbs infuse, the stronger the oil. You can also use straight olive oil, without herbs.
Step 3
Preheat your oven to 150 degrees Fahrenheit. If your oven does not have a 150-degree mark, turn it to the lowest setting.
Step 4
Rinse and dry the tomatoes. Use a paring knife to remove the tops as well as any blemishes or bruises. Cut the tomatoes in half, lengthwise and remove the seeds.
Step 5
Lay the tomatoes, cut side up, on the cake screens in single layers. Sprinkle with sea salt and the leaves from the remaining basil.
Step 6
Put the cake screens in the oven and let the tomatoes dry for 10 to 20 hours. Check the tomatoes often and move the racks around to ensure even drying.
Step 7
Remove the tomatoes when they have a leathery, raisin-like texture. Let them cool and divide them between the four airtight containers -- 10 lbs. of roma tomatoes makes approximately 4 cups of dried tomatoes.
Step 8
Remove the herbs from the olive oil or open a fresh bottle of unseasoned oil. Pour the oil into each container until it covers the tomatoes.
Tips and Warnings
- Store the tomatoes in the refrigerator for up to three months.
Things You'll Need
- 4 cups extra virgin olive oil
- 12 sprigs fresh basil (optional)
- 3 sprigs fresh rosemary (optional)
- Jar with lid
- Oven
- 10 lbs. Roma tomatoes
- Paring knife
- Cake screens
- Sea salt
- 4 1-cup airtight containers
References
- "Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning and Preserving and Drying What You Grow"; Susan McClure; 1998
- "Culinary Arts Principles and Applications"; Michael J. McGreal; 2008
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