FOR A gourmet touch and a burst of flavour to your tomato dishes try sun-dried tomatoes.
Sun-drying tomatoes began before modern canning methods were available. Italians dried tomatoes on their tile roofs for use in the winter when fresh tomatoes were not an option.
These days, sun-dried tomatoes are popular in the U.S. where they are mainly relegated to antipasto or as a flavour-booster for sauce.
SUN-DRY IT YOURSELF
It's worthwhile making it at home, particularly if you have a tomato garden or if and when tomatoes are as inexpensive as they are at the moment.
METHOD
1. Most people prefer to use Roma tomatoes because there
are less seeds. However, use whatever type is available to you.
Choose tomatoes of a uniform size so they dry at the same rate.
2. Cut small tomatoes in half (cut larger ones in slices), place on a raised screen, lightly sprinkle with salt and herbs of your choice, place in the hot sun until dry.
Depending on the weather condition this could take between four days and two weeks. Cover them with cheesecloth, raised so it does not touch the tomatoes, to keep out any critters and provide proper ventilation. You will also need to bring them in during the night, lest the evening dew undo your drying process.
TO OVEN DRY
Place your tomatoes in single layers on wire racks or foil lined cookie sheets. Your oven temperature should be between 140 and 150ºF, this works well in a gas oven with a pilot light, or if using an electric oven, set temperature on warm and prop the door open slightly. Oven drying will take from 10 to 24 hours. If need be rotate your cookie sheets or racks.
SUCCESS TIPS
Plan on 10 standard tomatoes to get one ounce of dried tomatoes.
When the tomatoes are dried they should be leathery but pliable, but non-sticky. Rather in texture like a raisin. Do not over dry.
To store your tomatoes, let them cool completely, then put them in ziplock bags or glass jars with an airtight lid. They will keep this way for up to six months. Put them in the freezer if you want to store them longer.
To rehydrate your tomatoes if need be, soak them for 5 to 10 minutes in hot water, broth, or wine to cover.
To store your tomatoes in oil, you will first need to slightly rehydrate them until plump but still chewy. Dip them in either wine or distilled vinegar, then pack in a jar with olive oil and herbs such as, thyme or oregano, and sliced garlic. Allow this to sit at room temperature for four to eight hours before placing in the refrigerator.
Sun-Dried Tomato Pesto
1 cup oil packed sun-dried
tomatoes
1/2 cup chicken stock
1/4 cup olive oil
1/4 cup Parmesan cheese
2 cloves garlic, minced
2 escallions, chopped
1/3 cup toasted almonds
Freshly cooked pasta
METHOD
Place sun-dried tomatoes, stock, oil, cheese and garlic in a blender or food processor, blend until smooth. Pour over fresh, hot pasta. Sprinkle with green onions and almonds.
