Oven dried tomatoes, as a form for preservation sounded interesting.
I found this while browsing the www.
The 6-8 hours processing time sounded a bit long, but since it is a ones a year
thing I thought I could afford to try it.
My modifications to
the original recipe.
4 pound of tomatoes, cut in half, seeds out
1 sliver of garlic clove (just for the taste of it)
pepper
thyme, basil, rosemary
salt
sugar
canola oil (didn't have olive oil left)
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| cut in halve and remove the seeds... |
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| line a baking sheet with aluminum foil... |
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| place prepared tomato halves onto the sheet and bake |
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| when done, keep in glass jars covered with olive oil |
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| Home made oven dried tomatoes |
Contrary to the advise to discard the seeds and pulp I cooked them for 10 minutes and prepared a nice tomato soup
the way it is described here. That way there was not much waste left.
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| use the seeds and pulp to make.. |
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| tomato soupe |
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| discard seeds |
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| Goofed out! |
My daughter gave me a bunch of tomatoes a while back and I made some tomato soup. I couldn't believe how messy it was! I hope the dried tomatoes taste as good as they look.
ReplyDeleteWasn't messy at all. If you freeze the tomatoes and then wash them under warm water the skin comes right off. Pour the cooked tomatoes through a fine meshed strainer and that takes care of the seeds too.
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