SUN DRIED TOMATOES

I adore sun dried tomatoes and but feel very indulgent whenever buying a commercially made jar. Apart from the fact that they are annoyingly expensive, I kick myself for never having tried to make them myself.

So this year, after having made plenty of tomato sauce, tomato and apple chutney and after Olivia added the tomato relish to the store (see post 24 August), I decided to make my own sun dried tomatoes or, in my case, the oven dried version.

Sadly it as not a recipe that Beryl included otherwise I would probably have started years ago, but various sources led me to the following recipe.

 SUN DRIED TOMATOES

As a first attempt I used 2lb (910g) of tomatoes  but now I am confident of the recipe I double the quantity

Salt

Dried herbs of your choice

Wash and cut lengthwise the tomatoes into four.

Remove seeds if preferred. I chose to partially deseed.

Lay the tomatoes out on a rack, cut side upwards and sprinkle with salt and herbs.

Set the rack where it will slowly dry either in the sun or in  the lowest setting in your oven Regulo 1.

I am fortunate to have a four oven AGA and the bottom of coolest oven is perfect.

Leave for at least 12 hours to slowly dry out but check regularly until the tomatoes become dried out and rubbery and flexible but not crunchy. The smaller quarters will dry more quickly so remove the tomatoes as they dry and allow to cool.

Put the tomatoes in a zip lock bag removing as much air as possible and  store in a cool dry place or fridge or freezer.

It is essential that they are completely dry and that no moisture can enter the bag or they may become mouldy. As I do not have a vacuum packer I decided to store the bags in the freezer. It does not take up much space and I can then take out just the amount I want to use without fear of adding moisture.

WHEN AND HOW TO USE SUN DRIED TOMATOES

They can be eaten as a SNACK just as they are, add to salads, picnics, lunch boxes etc.

RECONSTITUTED IN WATER

They can be reconstituted by soaking them in warm WATER for 30 minutes and added to then pasta, casseroles and salads. The water can be used in casseroles.

RECONSTITUTED IN OIL

and this is really what I have been waiting for……

To do this, fill a sterilised jar with the dried tomatoes and cover with olive oil. Always store in a fridge. Leave  for 24 hours  and they can be stored thus for use for up to four weeks.

THEN

Add them straight from the jar to antipasto dishes.

Great in a baguette with your favourite cheese.

Perfect added undrained on to pasta or mixed with chicken pasta sauce.

Hi bakers, use in your next bake for sun dried tomato loaf.

Use any leftover oil for salads, stir fries and fantastic for dipping.

FINALLY

Try this amazingly simple recipe for tomato hummus.

To one tin of chickpeas add half the quantity again of sun dried tomatoes, one tablespoon of lemon, one teaspoon of cumin and salt to taste.  Garlic, tahini, paprika are optional extras.

Blend and go.