Semi Dried Tomatoes

When you have your glut of tomatoes this is a wonderful way of using them. Great on salads or adding to any cooked dishes that require tomatoes.

Semi Dried Tomatoes


Tomatoes

Salt and Pepper

Olive Oil for preserving


Options of one or more of:
Crushed or sliced garlic,
grated ginger,
sugar (I always like a little sugar),
basil leaves torn,
finely chopped chillies,

Set oven to 100 degrees C or less.

Clean and dry any type of tomatoes and the cherry ones work well too. Remove core, and cut into pieces, remembering that the drying process will shrink them somewhat. If using cherry tomatoes, just halve through the core. Sprinkle with salt and pepper and any other options you're choosing to use. Put tomatoes on a baking paper lined baking tray, skin side down. Dry slowly. Expect them to take at least 3 - 5 hours, When done remove from oven. Leave to cool slightly before storing in clean jars filled with olive oil - store in fridge. Keeps for months
When you have used the tomatoes keep the oil for cooking. Wonderful flavour.



Another idea is to skin the tomatoes ( leave in boiling water for a few minutes and the skins will slide off) and bag them in the freezer and use instead of tinned tomatoes. They are better to be very ripe for this

 

It was recipes like this that lead me to growing about 30 tomato plants this year-and for a novice that's a lot I reckon. They are after strawberries my favourite fruit.


Just gorgeous Granny, other than in a greek salad or a pasta sauce, this is just about the best way of preparing them. I admit to adding to the oil a sizeable pinch of dried oregano ( if you can get the greek rigani ((sp)) to it, oregano makes anything taste delicious).


The oil makes a cracking dressing for salads too.


Lovely thread-thanks Granny.

 

I really like the Chilli Tomato Dip that Tescos have. Chunky bits of tomatoes (rather than smooth paste).

Can I freeze the Tomatoes in some way to then use them to make a Dip in the Winter? (Presumably add the Chillies etc. when they are defrosted?

Actually I'm no cook so I'll shut up and let you tell me what I should do!

 

Yes just skin them dice them and freeze them. They are in your freezer to do your bidding:hehe:

 

Thanks R.G. I assumed they would fall-to-bits and just be "mush" when they came out of the freezer, is that not the case?

 

They will be soft and squashy but not pureed. You should still get some lumps Try it with a few tomatoes now to see if they turn out the way you want them. Everyone has their own vision. Better a trial run