"Sun" dried tomatoes

**nick the grief** · 17-09-2009, 02:29 PM

why not make gallons of Passata instead - more reliable than sun in this country

**Paulottie** · 17-09-2009, 08:42 PM

Must agree with Nick there...passatta much easier. However that can still be done with substandard toms.

You really do need it to be very sunny(like not Autumn in England) not to end up with mouldy fly blown mess..... But never fear you can do them in an oven on its lowest setting. put in foil lining to catch drips.

Take 2 kg of toms (at least) half toms, lengthways and scoop out seeds. lay on paper towels for a while to get rid of initial juice. Then sprinkle with sea salt and place cut side down on a wire rack in the oven (door slightly ajar) for 6-12 hours...should be dry but still fleshy.

You then pack them in jars with olive oil. swirling oil as you go to expel any air. To the oil you can add bay, thyme, marjoram, rosmary and/or basil and most probably a few cloves of garlic.

Bit of a kerfuffle but they are a joy to have though....enjoy.

**SMS6** · 18-09-2009, 12:06 PM

Hugh F-W has a recipe in his Preserve book which he does in the oven. I tried a few on Wednesday and it works reasonably well.

You just cut them in half across the middle and scoop out the pips with a spoon, put them on a wire rack over a roasting dish cut side up. Sprinkle with a little salt and sugar leave for about 15 minutes. Turn them over to cut side down and then put them in an oven set at lowest possible heat - 1/4 I think he said. Leave them for aything between 6 and 10 hours

He then stored his in oil or vinegar I think but I just kept mine as is. I can get you the rest of the recipe when I get home later if you like

**Snadger** · 18-09-2009, 08:44 PM

Of course if you're powsh like me and have a dehydrator..................

**pebble** · 21-09-2009, 05:25 AM

thanks for that - I reckon we'll get the book !!! my wife is keen on getting as many recipes as possible for all the stuff

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"Sun" dried tomatoes

"Sun" dried tomatoes

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