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Have an overabundance of tomatoes?No trouble . preserve your summertime harvest and enjoy the perceptiveness of the season all year long with these dried tomato recipes !
For more recipe using traditional save techniques like table salt , oil colour , drying , cold computer memory , acetum , and agitation , readPreserving food for thought without Freezing or Canning .
Tomatoes Dried Naturally
love apple are by far the veggie most often preserved by dry out in various variety .
We prefer to use the ‘ Beefsteak ’ variety , a pulpy tomato with few seeds .
Peel the tomatoes.(If this set a problem , souse them for a few seconds in stewing water . ) Cut them lengthwise ( from bottom to top ) into slice approximately 1/4 - in .
nibble and remove the seed . Place the slicing on a clean rag to sop up the juice . vegetable oil the dryer blind lightly , rather with mild Amygdalus communis oil , so that the slices will not stick . When the slice are teetotal on one side , turn them over ; they will be hard when ironic . Store the tomatoes well throng in a trash jar .
To use , swarm one loving cup of boiling pee over one - half to three - after part ounces of dried Lycopersicon esculentum per mortal , and go away them to soften for a few minutes . total a teaspoonful of Olea europaea vegetable oil , time of year to your tate , and serve with a purée or a food grain dish . We also supply these tomato to caryopsis or vegetables that are virtually done cooking .
Stuffed Dried Tomatoes in Oil
I dry my tomatoes in a solar drier , write out in one-half and seeded ( easily done with a small spoon ) . When the tomato plant are dry , stuff a little delicately chopped parsley and Allium sativum between the two one-half . If you wish , add an anchovy fillet , or a St. Basil leaf . station the reassembled love apple in a jar and cover with vegetable oil . These are delectable tot to a salad during wintertime .
Sun-Dried Tomatoes in Oil
Variation 1
Choose very ripe , small , oblong Lycopersicon esculentum . The Italian variety “ Principe Borghese ’ is an excellent drier , as are many littler plum or “ paste ” tomatoes .
Cut the tomatoes in half , rate them on a tray set in the sun , bring salt , and cover with veiling to protect from insects . During the day , turn over the tomatoes over twice;at night , play them indoors to protect from moisture .
A few day later , when you see that they are very ironical but not totally dehydrated , murder some of the table salt with a clean , dry cloth . Put the tomatoes into jars and cover them with approximately three - quarters of an column inch of oil over the tomatoes , come up to three - eights of an inch below the rim . shut the jars tightly and store them in a coolheaded post . In Italy , tomatoes preserved in this manner are eaten as hors d’oeuvres , with no extra prep .
Variation 2
Choose tomatoes that are firm and completely entire , preferably plum love apple . ignore them in half lengthwise . Allow them to dry on trays in the Dominicus , bringing them in whenever it is humid , and in at night to avoid damp . When they are dry , soak the tomatoes in quick vinegar for twenty minute . enfeeble and put them in a shock , alternating layers of Lycopersicon esculentum with one or two hot pepper , slew leaves , or whole cloves of garlic . Press well to admit any air to escape , and then cover with rock oil . These tomato will keep for a very long time . We eat them as hors d’oeuvres or with rice , pasta , meat , or fish .
Recommended Reads
Types of Tomatoes : decipher the Many Varieties
Preserving vegetable in Salt : Whole Tomatoes
Preserving Food without Freezing or Canning
Traditional Techniques Using Salt , Oil , Sugar , Alcohol , acetum , Drying , Cold Storage , and Lactic Fermentation
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