Foodie Friday---- British 'Sun' Dried Tomatoes | Modern Mummy

Friday, 26 August 2011

Foodie Friday---- British 'Sun' Dried Tomatoes

I've written about my love of tomatoes before. I blooming A D O R E them. I've also posted a delicious and uber easy tomato, garlic, chilli and basil pasta sauce recipe - a perfect summer lunch or winter dinner.

This week I am sharing another tomato recipe which is great for my fellow veg growers at this time of year. Its so easy even Himself couldn't mess it up; it's more vegetable 'preparation' really. It's an ideal way to use up an abundant tomato crop and will provide you with tomatoes for the whole winter.

Unfortunately we don't have a climate like Italy so actually sun drying tomatoes is a bit difficult. It is, however, very easy to cheat using an oven! Drying your own tomatoes is a lengthy process but soooo worth it I promise. It also only costs a fraction of the price of posh shop bought varieties, plus you can fiddle around with the herbs and spices and make some perfect for your palette!

What you need.
A grill pan/lots of grill pans/wire racks resting on baking trays (depending on how many tomatoes you are drying)
Jars with lids and seals
A knife for chopping


Tomatoes (lots - any kind, I used plum tomatoes)
Fresh thyme (you could use basil or oregano instead)
A chilli per jar of tomatoes (optional - you must all know my love of S P I C E by now!)
Olive oil (lots)

What to do.
Wash and half your tomatoes. Place on your grill tray/wire racks, cut side down, and leave to drain for an hour. (Some of the pulp and seeds will trickle away into the tray).
Preheat oven to gas mark 2.
Turn tomatoes onto their backs (skin side down).
Sprinkle each half with a pinch of salt, a pinch of pepper and a pinch of sugar and add a few leaves of thyme.
Dry in the oven for 6-8hrs. The chilli can go in with them as it is. Keep an eye on them though, all ovens are different. You are not roasting them or cooking them, you are drying them.
Once they are ready (they will have shrivelled slightly) place them into sterilised jars with a chilli and a sprig of fresh thyme and cover with olive oil.
Sealed jars will last six months.
Unsealed/open ones will last one month in the fridge.

Enjoy x


1 comment

  1. yum! all my tomato plants got the blight (again) we don't have a green house, so don't think I'll bother next year. Humph. Right, off to Sainsbury's to buy me some tommies!


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