Sun dried Tomatoes (Well almost)
With a large amount of tomatoes all ripening together, and not a lot of
freezer space in which to store them I considered drying them in the
electric fan oven as I did last year, but this takes approx 10 hours to and
works out a bit expensive.
I had read an article on drying tomatoes in a
microwave oven and this is my version of that method.
The batch that I did today took approx 30 mins actual drying time, 10
mins preparation and 30 mins cooling.
Please note the power of the microwave you are using really does make a
difference to the timings given, so it is worth keeping a very watchful eye on
them towards the end.
The tomatoes that I used were ordinary UK garden tomatoes (the variety Moneymaker if my memory serves me correct)
Slice the tomatoes in half calyx to base and
carefully scooped out the pips leaving the core in.
Arrange on a plate SKIN SIDE DOWN, you could
use the microwaves own plate if you wish but it is a bit awkward to remove at
the first 10 minute stage as it is usually brimming with liquid.
Zapp on full power for 10 mins, then remove the
plate and carefully drain the liquid from it without disturbing the tomatoes
too much, allow them to stand on the worktop to cool for 10 mins.
Repeat the above, and again allow to stand for
10 mins (there should be nowhere near as much liquid this time).
If they are fairly solid turn them over with a
pallete knife and zapp for another 5 minutes skin side up (if yours
are still mushy then just zap them a bit longer before turning
them over).
After 5 mins take out and allow to stand for 5
mins, and then turn them skin side down again and zapp for a further 5-10 mins.
At this stage keep checking every 2 mins and remove
any tomatoes that are done.
This resting period makes a real difference, the
tomatoes firm up considerably during these periods.
After they are finished leave them to
stand for at least 30 mins to dry out completely. and place in the fridge
lightly covered with paper kitchen roll overnight.
You could bottle these in olive oil but unless you
are aware of the dangers of botulism in bottled fruit and veg I would suggest
that you opt for the safe option and open freeze them to ensure the pieces
stay seperate, and bag as soon as frozen.
You could coat in olive oil and bag
loosley before freezing if you wish, the olive oil stops them sticking
together too firmly when frozen.
The yield was a bit of a shock, (I weighed them
this time) I started off with approx 700 grams of tomatoes (processed in
two batches)...... and ended up with up with just 50gms of dried tomatoes, I
don't really remember the figures for when I used a fan oven but I suppose it
must be almost the same.
These are really delicious used as you would shop
bought sun dried tomatoes, or just eaten as a treat.
By the way don't throw away the pips or the drained off liquid, blitz in a blender, heat till boiling and reduced by 50%, then pushed through a sieve to make a very strong tomato flavoured essence, put into an ice cube tray and freeze, fresh basil leaves can be added at the blitzing stage.
Here are a couple of photo's of the finished product prior to freezing
Above....... after drying prior to adding olive oil
After adding olive oil prior to freezing