The Sweetness of Summer, Saved in a Jar: Sun Dried Tomatoes in Olive Oil…
Beautiful, misty mountain tops and grey, moody skies greeted me when I awoke this morning. It seems that the wet, unsettled weather has returned to New England this week, and I —for one— welcome it wholeheartedly. With such a dry summer and early autumn, the fields and forests need all of the rain we can get. But it’s more than that, really.Â I actually have a thing for fog and mist.Â Maybe that’s why I like New England. A bit of gloom can be rather appealing, I think. I lived in the San Francisco area for awhile, and I loved watching the damp fog move like a thick blanket across the landscape.
But what about the sunshine? Well, I suppose I must be one of those ‘absence make the heart grow fonder’ types. I find that when the sun goes into hiding —and then finally makes an appearance after three or four days of rain— I tend to appreciate it more. Ever notice how wonderful home feels, after you’ve been traveling for awhile? That is how I feel when the sun comes out after a stretch of overcast days. Of course this doesn’t mean that I don’t miss the glowing, golden orb. Oh, quite the contrary. I do miss the warm sunlight on cold, cloudy afternoons. In fact, that’s when I usually end up cooking something with orange colored winter squash, bold, yellow bell peppers or better yet – red tomatoes! Oh my, sun dried tomatoes… Of course! Sun dried tomatoes are the perfect way to bring a bit of warmth and color to the table on a cloudy day!
During the long stretch of hot, sunny weather in August and September, I decided to make sun dried tomatoes the old-fashioned way: in the sun! If you live in a hot, dry climate, sun drying fruits and vegetables is easy. But if you live in the northern reaches of the world, regular periods of sunny weather are very unusual, and can be a bit hard to predict. I took full advantage of our unusual hot-spell to dry as many tomatoes as possible in the sun. But tomatoes can also be dried in other ways —in an oven, a dehydrator or even on shelves above a hot, wood stove—Â with excellent results.
The process is really quite simple. I made both my seeded and seedless sun dried tomatoes the Mediterranean way. Leaving the skins on, I cored and sliced the tomatoes in half lengthwise (I cut in quarters for thinner strips, and remove seeds from those strips, as shown above), sprinkled them with sea salt, sandwiched them between two screens and placed them out on my sunny terrace to dry (I brought the trays in each night to thwart critters). One week later: presto, sun dried, leathery goodness! I put all of the dried tomatoes up in ziplock storage bags and set them in the pantry to enjoy in pasta, on pizza and in appetizers. I also enjoy sun dried tomatoes in olive oil. To make them, I just put a handful in a canning jar, add herbs like dried basil and oregano, and fill the jar to the top with good quality, extra virgin olive oil. Then, I place them in the refrigerator to use as needed. You can add garlic too, but it’s important to always store these mixes in the refrigerator for safety, and use them within a week or so.
If you would like to make sun dried tomatoes, but can’t get a break in the weather, try drying them in your oven instead. They taste just as good and the process is much faster (you can also buy or borrow a dehydrator). Preheat an oven to 200 degrees fahrenheit (approximately 93.33 celsius) and prepare the tomatoes as described above. Roma tomatoes do work well, but you can use any kind, including heirloom and cherry tomatoes. If you like, you can remove the seeds, or leave them in (I prepare them both ways, depending on how I am going to use the dried tomatoes). Spread the salted tomatoes out on wire-mesh racks if you have them (or on cookie sheets if you don’t). Be sure they aren’t touching. Roast them in the oven at 200 degrees fahrenheit (or around 93.33 celsius) for about 6 hours, maybe longer if the tomatoes are extra juicy (if the tomatoes are super wet, I usually remove most of the seeds and pulp and/or cut them into wedges). Check the tomatoes frequently toward the end of roasting time. The strips should be completely dry and leathery, but not crisp. Remove the tomatoes to cool, and then seal them in ziplock bags, or store them as described above in olive oil (be sure to refrigerate to prevent botulism).
This Small Plate of Sun Dried Tomatoes Represents Approximately 6 Large Roma Tomatoes After Drying for One Week in The Sun. The Pretty Plate is by California Artist, Aletha Soule.
Article and photographs â“’ 2010 Michaela at TGE
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