The Accidental Smallholder Forum
Growing => Vegetables => Topic started by: MAK on August 22, 2013, 10:10:41 pm
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after my attempt to sun dry tomatoes last year when it was > 30 degrees I am convinced that the "sun dried tomatoes" we have all bought come out of an oven.
last year I found that covering 2 small trays of tomatoes to prevent insects from setting up home on them was a daily challenge as was bringing in the tomatoes at dusk. I gave up after about 10 days but maybe I could have tried storing them.
This year I plan to use the slow cooking electric oven overnight.
Anyone tried this ? Tips welcome. I hope to dust with herbs ,dry them then store under oil.
Come to think of it - I wonder if I can make my own prunes by putting plums in the electric slow cooker oven.
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Yup - used to do tomatoes in oil in the oven. I sliced mine. You can sprinkle them with herbs or chopped garlic, drizzle oil over and season. Cook slowly. Then I used to just leave them to cool and stick the whole pan in the freezer, then break them into pieces and put them in polythene bags then take out a chunk or two when I needed some for a recipe.
You can scoop out the seeds if you want to do halves, in which case you can put the insides and seeds in a jelly bag type thing to give you some pure clear intensely flavoured tomato juice. I usually used this when it was fresh. yum yum
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I'll try the garlic ones and a herb batch but jar them and cover in oil.
i have never cooked mains with sun dried toms but luv them on starters ( grilled goats cheese) and plates of grilled veg.
Just the prunes to sort out then.
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The oven cooked ones aren't really like the sun dried ones, they are more soft and watery and less leathery, but they are good added into lots of things. Mind you I often just throw the last lot of tomatoes into a bag and freeze them whole if I am short of time. ::)
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I've done that too DBE with cherry tomatoes then just taken out and used in cooking :sunshine: