A real dilemma for me has been how to use our abundance of Roma tomatoes. I have sauced, chutney’ed, passatta’ed, souped, and dried them. I have been amazed at the number of red beauties our three (yes three) plants have produced this summer.
My family love my dried tomatoes. This year I decided to change the recipe. I have added a sprinkle of In-Salt Rosemary Lemon to each and every one. The results have been delicious. As a bonus, I can’t wait to use the flavoured oil that will result from the steeping of the tomatoes, salt, lemon and rosemary.
Drying tomatoes is a very simple process. I use a dehydrator, but it is just as easy to pop them in the oven or even leave them in the sun to dry the traditional way. Drying in the dehydrator takes about 7 hours.
Preparing the tomatoes is easy. Simply halve the tomato lengthwise. Remove the stalk core with a paring knife and scoop out the seeds and pulp. Place on their backs on a drying rack and sprinkle with In-Salt Rosemary and Lemon. Leave to dry, turning every few hours.
Note that as the tomatoes will be different sizes some will take longer than others to reach the desired texture. They need to be pliable without too much moisture as they may go mouldy in the jar.
Cool and stack in a wide mouthed, glass jar. I like to stack them cut side up. Pour over a quality olive oil of your preference.
Best left for at least a month, if you can resist.
Enjoy, we will…