HOMEMADE SUN-DRIED TOMATOES: Although prices have come down in recent years, it's still worthwhile to make your own at home, particularly if you have a tomato garden. The basic process is easy enough. Most prefer to begin with Roma tomatoes, as there are less seeds and a higher ratio of flesh, but you can use any type of tomato, including cherry varieties. Choose tomatoes of a uniform size so they dry at the same rate.
Simply slice tomatoes in half, place on a raised screen, lightly sprinkle with salt and optional herbs, and place in the hot sun until dry. Depending on your weather conditions, this could take anywhere from four days to two weeks. You'll want to 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. Plan on 10 standard tomatoes to get one ounce of dried tomatoes.
If the old-fashioned method sounds too time-consuming, you'll be happy to know you can achieve the same lusty results with an oven-method or a dehydrator in a fraction of the time.
OVEN-DRIED TOMATOESSource:
Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy (William Morrow & Co.)
Yield: 2 cups (500 ml)
5 pounds (2.5 kg) Roma (oval) tomatoes
Fine sea Salt
Preheat oven to 200 degrees F. (100 degrees C.; gas mark 1), or the lowest setting possible. Remove the oven racks.
Trim and discard the stem ends of the tomatoes. Halve each tomato lengthwise. Arrange the tomatoes, cut side up, side by side and crosswise on cake racks set on the oven racks. Do not allow the tomatoes to touch one another. Sprinkle lightly with salt.
Place in the oven and bake until the tomatoes are shriveled and feel dry, anywhere from 6 to 12 hours. Check the tomatoes from time to time: They should remain rather flexible, not at all brittle. Once dried, remove the tomatoes from the oven and allow them to thoroughly cool on cake racks. (Smaller tomatoes will dry more quickly than larger ones. Remove each tomato from the oven as it is dried.)
Transfer the tomatoes to zipper-lock bags. The tomatoes will last indefinitely.
HERBED OVEN-DRIED TOMATOESSource:
Art of Preserving by Jan Berry (Ten Speed Press)
Yield: one 4-cup jar
2 pounds (1 kg) ripe Roma (plum) tomatoes, halved
4 tablespoons sea salt
Freshly ground pepper
1 tablespoon dried marjoram
1 tablespoon dried basil
Bay leaves
Black peppercorns
2 cloves garlic, cut into slivers
Extra virgin olive oil
Scoop out the tomato seeds with your fingers, and discard, leaving the fibrous tissue intact. Place the halves, cut side up, on a baking sheet lined with parchment paper. Sprinkle with the salt, pepper, marjoram, and basil. Place the tray in a preheated oven at 210 degrees F. (100 degrees C.) for 12 hours. If the tomatoes are drying out too quickly, leave the oven door slightly ajar. When the tomatoes are dry and have cooled, pack them into a sterlized jar. Add a bay leaf, a few peppersorns, and some garlic slivers, cover with olive oil, and seal. Store in refrigerator up to three months.
Author's note: Make sure the oven is not too warm or the tomatoes will cook rather than dry.
DEHYDRATED TOMATOESCut plum tomatoes almost in half lengthwise and open like a book. Gently scrape out the seeds leaving the pulp intact. (Removal of the seeds is optional.) Sprinkle lightly with salt to aid in the removal of moisture. If drying plump or thick plum tomatoes, a slit on the bottom or skin side will aid in the drying process. Slice standard tomato varieties into quarters.
Set the dehydrator temperature at 135 to 140 degrees F. If your dehydrator does not have a thermostat, place an accurate, easily read thermometer on the bottom tray. Place the tomatoes about 1/2 to 1 inch apart (cut side up) on trays, leaving 1 to 2 inches between trays. It may be necessary to turn the tomatoes, and rotate the racks during drying.
Drying time will depend on the amount, the size of the tomatoes, and humidity conditions in your area, but count on about 8 hours. When done, they should be dry and leathery, but not crisp and crumbly, and a deep red color. Be sure they are thoroughly dry. Surface should not feel tacky to the touch. Watch them closely as they near completion, removing those that are done until all are thoroughly dried.
Store in an airtight container or bag in a cool dry place. Refrigeration or freezer storage is recommended for optimum shelf life (6 to 9 months).
HOW TO RECONSTITUTE SUN-DRIED TOMATOESSun-dried tomatoes are a great staple to give a quick flavor boost to recipes, but you will need to first reconstitute them. Here's how.
Place sun-dried tomatoes in heat-proof bowl.
Completely cover with boiling water.
Let sit for 30 minutes until soft and pliable.
Drain and pat dry.
Use as directed in recipe.
Tips:
Reserve the soaking liquid to use in soups and sauces.
Refrigerate and use leftovers within three days or cover with oil and refrigerate and use within two weeks.
To reconsitute in oil, simply cover with a good-grade olive oil for 24 hours before using.
OVEN-DRIED CHERRY TOMATOESSource:
Cookwise by Shirley O. Corriher (William Morrow & Co.)
35 cherry tomatoes (about), 2 to 3 pints
1 to 2 tablespoons salt
Preheat oven to 200 degrees F. (93 degrees C.)
Line a large baking sheet with aluminum foil. Cut the tomatoes in half horizontally and arrange them cut side up on the baking sheet, touching each other. They will shrink to about three-quarters of their original size. Sprinkle well with salt. Bake in the center of the oven for 2 to 3 hours. Serve hot, at room temperature, or cold.
Author's note: These cherry tomatoe halves shrink to about three-fourths their original size, become a deep red in color, and have an intense real-tomato taste. They are a much brighter red than commercial sundried tomatoes and are an excellent accompaniment to meats. They can be used as a flavorful topping for pizza, in a salad, or simply as a flavorful color accent to a dish.
