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Tomatoes - to Dry at Home Recipe

If you have a glut of tomatoes, you can make them into sauces to see you through the darker months, or dry them, which will concentrate their flavour and take up less space. The first recipe given here is for 'mildly-dried' tomatoes, if you want everlasting shelf life, use recipe 2.

If you are planning to dry your tomatoes, Roma are the favoured variety to grow, as they have fewer seeds and more flesh than most other varieties.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans

Ingredients

Ingredients:

Ripe, but not over-ripe Tomatoes

Method

Recipe 1:
1. Heat the oven to 120ºC/250ºF/Gas ½ .
2. Bring a pan of water to the boil, and have a second bowl or saucepan nearby full of ice-cold water.
3. Blanch your ripe tomatoes in the boiling water for 10-15 seconds, then transfer them to the cold container. You can pierce each tomato with a fork to make this easier.
4. Peel the tomatoes, then cut them in half, scooping out the pulp and seeds before laying them, cut side up on a lightly oiled baking tin or a cake cooling rack laid on top of a roasting tray.
5. Sprinkle each tomato half with a little caster sugar and some salt (the former is optional but recommended, the latter needed to help draw out the moisture).
6. Bake in the oven for 1½ hours, by which time they will have shrunk and keep well in a fridge – but not be as dry as bought sun-dried tomatoes.

Tomatoes dried in this way are ideal for use in salads or made into tomato tarts.

Recipe 2:
1. Heat the oven to 120ºC/250ºF/Gas ½ .
2. Cut your tomatoes in half (or lengthway-quarters if you prefer smaller pieces), scooping out the pulp and seeds before laying them, cut side up on a lightly oiled baking tin or a cake cooling rack laid on top of a roasting tray.
3. Sprinkle each tomato half with a little caster sugar and some salt (the former is optional but recommended, the latter needed to help draw out the moisture).
4.Bake in the oven for 6 to 10 hours. This will depend in the moisture of your tomatoes, but you can tell when they are ready as they should be deep-red, and have the texture of a dried prune or raisin.
5. Allow to cool completely before storing in plastic bags in a cool place.
6. If you feel you have many months supply, you should freeze the dried tomatoes in sealed bags.

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