Posted by Sadiqa on August 21, 1999 at 10:18:00:
In Reply to: RE: Sun Dried Tomatoes posted by Posted by: sTEVE sCHAEFER on Sat May 31 05:16:35 1997 :
I use a technique for making sun-dried tomatoes from the wonderful food
preserving guide Stocking Up III (Rodale Press, 1986).
Start with plum (Roma) tomatoes from your garden or farmer's market. They
are the meatiest of tomatoes and carry less water. Cut them in half
lengthwise, and carefully place the halves skin side down on a framed nylon
or plastic screen. Be careful to preserve the liquid from inside the
tomato -- the drying process will concentrate powerful flavor in the juice.
Put a cheesecloth cover over the screen to protect the tomatoes from dirt
and insects. Raise the cheesecloth off the tomatoes slightly with bamboo
skewers. Then place the screen outside in the sun. Count on a few days of
drying and be sure to bring the tomato screens indoors overnight, once the
sun goes down.
Alternatively, you can dry plum tomato halves in an electric food dryer set
at 120 degrees F for 24 hours. Drying tomatoes in a conventional oven is
trickier. You must maintain a low heat of 120 degrees F consistently for 24
hours. This is quite difficult, and I do not recommend it.
Store sun-dried tomatoes dry, in sterilized glass jars with tight fitting
lids. Do not store them in olive oil.
When you want to use the dried tomatoes, pour a mixture of equal parts of
vinegar and boiling water over them. Then let them sit for five minutes, or
until they soften to a chewy consistency. Drain and cover with olive oil,
seasoned with a few slivers of garlic clove. Let them marinate 24 hours in
the refrigerator before sampling. You can store them in this oil,
refrigerated, for two to three weeks. Use these dried tomatoes with pasta,
soups, salads and antipastos.
I found this information at
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