It is possible to dry any variety of tomato, although the most suitable for the purpose are the perini, thanks to their low moisture content. Fresh tomatoes are plump, firm and juicy, while dried tomatoes are wrinkled, dark and chewy. Dried tomatoes can be used to flavor multiple recipes, either naturally or after a rehydration process. Drying can take some time, but it will give you a truly excellent final product. If you have a large quantity of tomatoes, keep them following the tips in the article.
Steps
Part 1 of 4: Preparation
Step 1. Rinse the tomatoes under cold running water and dry them with absorbent paper
Step 2. Cut the tomatoes
Put them on a cutting board and cut them into quarters. If you are using cherry tomatoes it will be sufficient to divide them in half.
Step 3. Remove the seeds from the larger tomatoes
This step is not necessary, but it will speed up drying.
Step 4. Sprinkle the tomatoes with the toppings of your choice
Use fresh herbs, such as basil.
Part 2 of 4: Dry in the sun
This process is usually done during the summer months, when the days are sunny, hot and long.
Step 1. Find a sunny spot for most of the day
Choose a very hot day. For best results the temperature should exceed 32 ° C and the humidity should be below 60%.
Step 2. Use a thin (like a mosquito net) and stiff net
Arrange the tomatoes on the mesh. Place it on the table and keep it elevated to allow for good air circulation.
Step 3. Arrange the tomatoes with the skin side down
Arrange them at the right distance from each other, so that they don't touch each other and so that air and heat can circulate.
Step 4. Cover them with fabric (gauze for food) to protect them from insects, birds, dust and any residue
The fabric will need to be raised to prevent it from coming into contact with the tomatoes. Arrange it tightly between heavy bricks.
Step 5. Check the tomatoes frequently
The time required for drying can vary from 1 day to 2 weeks. During the night, as soon as the sun goes down, bring them indoors. Otherwise the night humidity will soon turn into moist dew.
When the tomatoes have taken on a hard and no longer sticky consistency, they will be ready. Do not dry them too long or they will become brittle. The final product will have darker shades than the original
Part 3 of 4: Dry in the sun in the oven
Step 1. Preheat the oven to 65 ° C
To be able to dry the tomatoes in the oven you will need a very low temperature. If your oven has only a minimum heat level above 65 ° C, leave the door slightly open.
Step 2. Arrange the tomatoes in a pan so they don't come into contact with each other
Turn them over periodically to allow even drying. Remember that the pan will not allow air to circulate freely.
Step 3. Let the tomatoes cook for several hours, about 6-12; at the end of cooking they will have to take on a hard and no longer sticky consistency
Part 4 of 4: Storing Sun-dried Tomatoes
Step 1. Store dried tomatoes in a plastic food bag or glass jar
Reduce the amount of air inside the bag as much as possible. Keep tomatoes in a cool dark place (refrigerator or freezer).
If you put them in a vacuum container, you can also keep them in the fridge or freezer
Advice
- On a hot, sunny day, you can dry tomatoes in a car parked in the sun. The temperature inside the passenger compartment will be ideal.
- If you accidentally over-dry tomatoes, turn them into a powder or flakes and use them to flavor your dishes.
- Use a special food dehydrator.
Warnings
- Tomatoes must be dried in warm and dry climatic conditions, as humidity prolongs and inhibits the dehydration process.
- Just remove the seeds so you don't lose flavor.
