Sun Dried Tomatoes

16 years ago

I dry and sell nearly 600 lbs of tomatoes each year (some just dried and in vacuum bags, some in jars with olive oil, garlic, herbs, etc.)

I found a great method for adding flavor. I slice them and allow them to marinate in Merlot wine for 24 hours. The finshed dried tomatoes are MUCH tastier than just drying them. I can usually keep one batch of wine that has been used about 7 days (in Frig) for additional soakings and then I toss it and start over with new container of Merlot.

I have also gone to growing special varieties of tomatoes (I hunt high and low) that have few to almost no seeds. They make a better dried tomato and it really decreases the bitterness that is present in the seeds. I have also started using sea salt instead of regular salt. Tastier.

Right before the tomatoes go into the dehydrator, I drizzle them with garlic juice and salt and sprinkle with herbs. I am going to try dusting them with parmigiana cheese this year too. Mary

Sort by:Oldest

Comments (7)

ksrogers
16 years ago
Use caution when canning dried tomatoes in olive oil. Grape based wines as well as juice are great with tomatoes. They seem to mellow out some of the sharp favor. Here, I grew some nice big oxheart tomatoes and I must say that they were very meaty and had very little liquid or seeds. I also tried a hollow stuffing tomato, but they tend to spoil very quickly and even on the plant, as I would see bad spots forming almost over night. If I grow more tomatoes, I do plan to start some of the oxhearts again as I like to make a nice thick saice that isn't going to need a lot of coking down just to get rid of the excess liquid. Of course there are many plum varieties that are also great for drying. Ever try the commericaly available Wheat Thin crackers? They have a sun dried tomato and basil flavored cracker that is really tasty.
zabby17
16 years ago
Mary,

Wow, that sounds great! I dry a lot of cherry tomatoes to use isn pasta, salad, stew, etc. What a great tip.

I just put them in the oven on low, which is a bit more of an inexact science than using a dehydrator, but works for me. (I store them in baggies in the freezer.)

Ken,

Mary has posted about the tomatoes she puts in oil before --- she keeps them refrigerated.

Z
Related Discussions
Sun-dried tomatoes... large watery ones.
Q
Comments (2)
Flo - as I mentioned on your other post, White Wonder isn't a cherry tomato variety. It is a ind. beefsteak. So can I ask where you are getting the seeds? Where they are calling any cherry tomato White Wonder? There is a Snow White cherry, a Dr. Carolyn cherry that is white, and one named Coyote. They are all indeterminate plants. As for the drying, I think I mentioned that most of us use dehydrators (or ovens) instead. Are you planning to dehydrate or try to actually dry in the sun? It can make a big difference on which size of fruit will work. Sun drying in your location might be far easier and faster than it is for many of us but even with the smallest fruit it can take several days. Plenty of time for bacteria to contaminate the fruits. Pest issues arise too that you don't have with the dehydrator. Then there is the uniformity of drying issue. While dehydrators provide a uniform finish, sun drying isn't uniform. Moist pockets remain and can quickly spoil. You can get around that to a degree with freezing after drying. That also kills any insect eggs that may have been laid. With a dehydrator yes, you can easily dry 1/4-1/2" thick slices of big tomatoes. Slice, drain on paper towels for a few minutes, dip or roll in any seasonings or wine/lemon juice you plan to use, and spread on the drying tray. Dave
...See More
sun dried tomatoes
Q
Comments (3)
Just speculation about your zone but I wouldn't think actual sun drying would be possible there without mold problems. But what you could do is a 1/2 sun drying and then freezing them. Just cut in halves or quarters (depending on the variety), gently squeeze out much of water, salt, and dry in the sun until about 1/2 way done. Then pack in bags and freeze them. Dave
...See More
Sun-dried tomatoes
Q
Comments (3)
You'll find many discussions about this over on the Harvest forum here - it is the food preservation forum. I have linked one of the best and most detailed discussion for you below. The search there will pull up all the others if you want to read them. Personally we dry lots of tomatoes each season including the larger non-roma types. But we use dehydrators - I think most do - given all the problems associated with trying to use the sun. Dave Here is a link that might be useful: Making dried tomatoes
...See More
Recipe for Sun Dried Tomatoes?
Q
Comments (2)
Well, they're technically not sun-dried, but I make oven-dried tomatoes every summer. I can't give you exact amounts, I just eyeball things--you really can flavor them to taste. Tomatoes--I use cherry, grape and roma. Cut the cherry and grape ones in half. Cut roma's into quarters. I remove the seeds (diverticulosis), but you can leave them in if you like. Put tomatoes in a big bowl, and add: a drizzle of olive oil crushed garlic to taste a tablespoon or 2 of brown sugar salt and pepper some fresh or dried oregano or Italian Seasoning Toss to coat the tomatoes with the oil/flavorings. Arrange tomatoes skin side down on a parchment-lined baking sheet with sides. Bake at 250 to 300 degrees until they're as dry as you like them. I usually turn the oven off and on (maybe half an hour on, half an hour off) for a couple of hours, to let them get good and dry. Then I pop into ziplock bags and freeze. I do have one problem with making them, though. They're so delicious, that DH is always 'snitching' them out of the oven, to snack on while they dry.
...See More
ksrogers
16 years ago
I get it. Yes, refrigeration would be necessary for the oil and dried tomatoes.

I recently purchased of a cheap $50 stainless steel toaster oven that gives me the option of using it as a dehydrator too. It has a fan inside and can either toast, broil, do convection baking, or plain baking. It was offered at either BJ's or Costco recently, and is big/deep enough to fit a 9" pie in it with no trouble. Its made by Oster and has a big glass door on the front with all digial controls. Much bigger than my 30+ year old GE toaster oven that can barely fit two slices of bread side by side.
I think a regular oven is a bit too much for drying things, as it wasn't intended for that purpose originally. Some oven can have premature failure if the door is open all the time with the heat running. My round plastic Ronco dehydrator unit works very well and has been giving me consistent results in just a couple of days in the dehydrator, even for very watery peppers.
brokenbar
Original Author
16 years ago
Ken is right. I DO refrigerate always those that are in oil. I also use "acidification" (go here to see how. Karen found the link) http://cefresno.ucdavis.edu/files/11202.pdf
If you give them as gifts as I do you MUST remind receivers to refrigerate (I have labels for tops of jars.)
My family specially likes the oil that tomatoes were in drizzled over Italian toasted bread.

Karen, "Kashie" (?) Foods (The Cereal People) are making a GREAT tomato-herb cracker also. I make sun-dried tomato pate and/or olive tampanade to serve with them. The pate & Tamponade are a HUGE hit with guests who have usually never heard of or eaten either of them. If anyone wants recipes for either or both just let me know. I also have a FABULOUS!@!! Roasted Pepper & Tomato soup recipe that freezes great and even improves with age. I use up a lot of end-of-season tomatoes and peppers and make a triple batch just to freeze. My hubby loves it in the winter and my friends and family drive me crazy for it. In case anyone is wondering, I worked my way through college cooking for an upscale Italian Restaurant that did a lot of catering so I really love to cook (A lot more fun when it's not a job...HAH!) Mary
daisy4655
16 years ago
Hi Mary,

Your recipes sound delicious!I would love to try all three. Could you please post or e-mail the recipes.
Thanks!
Beth
ruthieg__tx
15 years ago
brokenbar...I know this thread is old but I would love to have your roasted pepper and tomato soup recipe...would you share it....
ruthieg__tx
15 years ago
Never mind ...I found it..thanks for sharing..

Sun Dried Tomatoes

Comments (7)

ksrogers

zabby17

Related Discussions

ksrogers

brokenbar
Original Author

daisy4655

ruthieg__tx

ruthieg__tx

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Sun Dried Tomatoes

Comments (7)

ksrogers

zabby17

Related Discussions

ksrogers

brokenbarOriginal Author

daisy4655

ruthieg__tx

ruthieg__tx

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

brokenbar
Original Author