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Oven dried tomatoes waste of time

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  • #1

    Oven dried tomatoes waste of time

    Some of you may recall my post about me being dissatisfied with Roma plums, and how I decdied to oven dry a batch.

    My advice is don't bother they don't keep.

    I spent the bast part of 10 hours, oven drying a batch, which were then placed in olive oil in a sealed jar. Less than 5 days later, the olive oil had gone cloudy, to the point that I dare not risk eating them.
    The BBC rrecipe also suggested that they would keep for about a week.

    The ones I managed to eat, were lovelly, but I chucked more in the bin.
    I've now resorted to blanching, skinning and freezing for currys etc.
    Tags: None
  • #2
    Mine went black! Along with black dried bananas.
    My Majesty made for him a garden anew in order
    to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

    Diversify & prosper


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    • #3
      Why bother blanching and skinning? Just chop them up and freeze them.

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      • #4
        this year all my roma a going in whole,just not got time to faff at present,am hoping,that if i want to,put a slit in skin,drop em in boiling water and skin,
        sigpicAnother nutter ,wife,mother, nan and nanan,love my growing places,seed collection and sharing,also one of these

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        • #5
          Really?? I've done lots of oven dried tomatoes this year (sprinkled with salt and dried at 125oC for about 5 hours) and store in olive oil with garlic and onion powders, capers and basil - I do heat the oil/herb mix to boiling before pouring over the tomatoes, though. They've been fantastic! First batch was done about a month ago and we're still eating those. Did you sterilise the jars in the oven before filling and fill them whilst the toms were still oven hot? Surprised to read this, as it's my new favourite storage method!

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          • #6
            You should never store tomatoes, chillies etc in oil for longer than a few days and when you do it they should be put straight in the fridge as there is a risk to botulism.

            Shop bought preserves are heated to higher temps than we can achieve at home. Bacteria will grow in an anaerobic atmosphere- oil/garlic/tomatoes/chillies etc.
            When I’ve made chilli oils, the chillies are fully dried, dipped in vinegar. The acid is required to keep it, just the same as chutneys etc.
            Last edited by Scarlet; 19-09-2018, 12:56 PM.

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            • #7
              Here’s a few recipes for chillies stores in oil....it specifically says it does not keep and store in the fridge for a few days only.

              https://www.google.co.uk/amp/s/www.b..._oil_54985/amp

              https://www.chilipeppermadness.com/p...-in-olive-oil/
              Last edited by Scarlet; 19-09-2018, 04:12 PM.

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              • #8
                ^Agree with Scarlet. The risks are too high.

                Oven-dry, keep dry and then rehydrate and dress with oil and herbs before use.

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                • #9
                  The BBC recipe did say they would keep about a week.
                  Luckily we managed to scoff a few on the day of drying, but I shan't be doing any more.

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