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Sun Dried Tomatoes
Posted By: Joe Ames
Date: Thursday, March 30, 2000 at 6:26 p.m.
After defending sun-dried tomatoes for years, I am delighted to see them now in major food stores and gourmet shops all over the country.
The Italians call sun-dried tomatoes pumate. Strangely enough, commercial “sun-dried” tomatoes are actually dried on grates that are not in direct contact with the sun. First, Roma tomatoes are split in half, seeded, salted lightly, ventilated, and sprayed occasionally with water. Once dry, they are marinated from 3 to weeks in virgin olive oil, Before use, the oil is drained off and the tomatoes are rehydrated in either water or wine. They are then cooked and pureed in a blender.
These make great gifts. Just tie a ribbon around the jar and attach a recipe. As you use the tomatoes, add more oil to the jar to lessen the amount of air in the jar and minimize the potential or spoilage.
1. Dry tomatoes until they have no soft spots but are still bendable.
2. Pack the dried tomatoes in a sterilized 1-quart canning jar, pressing them down into the jar with a spoon or fork, forcing out any air pockets.
3. Pour the best-quality pure virgin olive oil to within 1 inch of the top of the jar. Make sure none of the tomatoes are peeking up over the surface, as it will invite spoilage.
Option: Add to the jar dried basil leaves, oregano, bay leaf, parsley, or chili peppers.
4. Seal the jar with the lid and let sit 3 to 6 weeks.
“Mary Bell’s Complete Dehydrator Cookbook”
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