Well, summer is finally here and with it comes gorgeous red and juicy tomatoes. Soon we´ll have so many it will be time to set some by for the months when tomatoes are sadder and greener.
One of the ways I like to store tomatoes is by sun drying them. Of course, if you live in a country that has less sun, or it´s winter right now, you can use your oven instead. I have never dried tomatoes this way but understand that as long as you wedge the oven door open slightly with a skewer or similar, then they´ll dry out nicely rather than steam.
This is the way that I do it, it does take a little time but I like to think that the final taste includes a little warmth of the Andalucían sun.
Wash and dry your ripe but not squashy tomatoes – this time I had plum tomatoes (also known as Roma or Pear tomatoes in Spain).
Cut into halves and then sixths or eights (or smaller depending on the size of your tomatoes). Don´t remove the centre core or seeds.
Lay them out on a large tray lined with kitchen paper and sprinkle them fairly heavily with salt. The salt will help to draw the liquid out of the tomatoes and they won´t taste super salty, I promise. Use coarse salt (or kosher salt) if you can.
Now leave them in a sunny but sheltered spot. If there is risk of wind or flies, cover them with a muslin cloth or net and take them in at night if you have humidity.
This batch took just over 48 hours.
After one hour
After four hours
Next day
Final day (after a windy morning!)
When they´re as dry as you want them (you may decide to leave them a little “juicy” for sun blush tomatoes) you are ready to put them in a sterilised jar (or canning them).
Sterilise your jar in the dishwasher or give them a good wash in very hot water then dry them out in a low oven for about 10-15 minutes.
Now pack your tomatoes into a warm jar. Can you believe nearly 3kg of tomatoes fit into this jar?
You can layer with basil, thyme or oregano if you want.
The you will fill the jar with olive oil. I know it seems like an awful lot of oil, but in a few months time when you´ve eaten the last of the tomatoes in that jar you can use the oil for salads, drizzling over pizza, making pasta sauce….
As a final security measure, I put my jar into a deep pot of simmering water so that it´s almost covered and leave it in there for about 10 minutes. This will ensure a good seal and that your tomatoes run no risk of fermenting.
Now, what will you do with your sun dried tomatoes? Maybe some canapés, or crostini, or chop them up in a salad or sauce, or maybe serve them with a little flaked fresh parmesan and olives….the choice is yours!
Chica Andaluza 