I currently have a glut of tomatoes and after sandwiches, parmi sauce and tomato sauce I still have quite a few left over so I have decided to dry them. With two dogs, a toddler and an absent mind putting them outside for a few days (then again with our current heat wave maybe 1 would suffice) isn’t an option. So I’ve decided to give oven drying a go.
What you need:
- 1 kilo ripe tomatoes
- Coarse iodised sea salt
- 4 cloves garlic, chopped finely
- 1 tbsp dried oregano
- Freshly ground black pepper
- Extra virgin olive oil
- White wine vinegar (optional)
What to do:
- Depending on how big you’d like them, either slice the tomatoes, or halve them (the bigger they are, the longer they will take to dry up).
- Scoop out most of the seeds.
- Sprinkle with salt and leave them skin side up so that the excess liquid from the tomatoes can drain out. I recommend putting them in a strainer in the sink or over a bowl so the liquid can drain completely away.
- Let them sit for about 15-20 minutes to get rid of the excess moisture and reduces the time in the oven.
- In a large bowl, toss together the tomatoes with the garlic, oregano, black pepper, white wine vinegar and olive oil. Place the tomatoes on a tray with foil or baking paper and drizzel the rest of the oil mixture over the top of the tomatoes. Cook in a low oven at 100C for three hours.
- Place the tomatoes in a sterilized glass jar and use within a week. If you’re going to use this over a longer period of time, then cover it with some olive oil.
Hmm… Ovendried tomato pizza anyone?