Air Drying Tomatoes

by Martin Simon (demo on 8-12-23 at 9:00 at the Market)

In order that tomatoes could be used throughout the year, cooks would dry them out on their rooftops and then preserve them in olive oil. The drying process, brought out an intense, sweet and tart flavor in the tomatoes, the fruity and savory flavor of the tomatoes concentrates and becomes slightly caramelized. In the hot dry climate of the Mediterranean rim. Sun drying became a widespread technique.

A food dehydrator is the best options for drying tomatoes. Sun drying in open air is not a viable option for Kansas high summer humidity levels. Oven drying tomatoes can be done, but may take up to 40 hours to dry, so it not recommended.

Step 1: Choose Firm, Ripe TomatoesPlum, oval or pear-shaped Italian, Roma or paste tomatoes are best for drying.Store tomatoes waiting to be dried at room temperature. The tart acid flavor tends to be lost if tomatoes are refrigerated.

Step 2: Wash Tomatoes.

Step 3: Prepare Tomatoes for Drying

Slice plum tomatoes in half length-wise Place tomatoes on trays cut side up, leaving a small space between tomatoes. If planning to store tomatoes in olive oil (see below), sprinkle the cut-side-up of the tomatoes with very small amount of kosher salt

Step 4: Dry in A DehydratorDry in a dehydrator set at 140 -145°F. Dry for 10 to 18 hours.Rotating the drying racks every few hours, helps the process especially, if you are using a circular “Tower” style dehydrator

Step 5: Test for DrynessThe tomatoes should easily bend in half and not break or stick when folded. Remove dried tomatoes from dehydrator. Continue to dry tomatoes that are sticky or moist.

Step 6: Store in Plastic Bags or Containers.Store dry tomatoes in air-tight freezer bags or storage food containers. Store in a cool (60 F), dark place or freeze. For best quality, use within 9 to 12 months.

OR

Pack dry tomatoes in good quality olive oil into glass or plastic air-tight containers. Store in the refrigerator.

Health Benefits

Sun dried tomatoes are rich in vitamins, minerals, and antioxidants. They have a particularly high concentration of lycopene, a powerful antioxidant.

There has been a lot of interest in lycopene’s potential benefits as an antioxidant. Some early research shows it may help protect your skin from the sun. Other studies show that lycopene may lower the risk of certain cancers, including esophageal and pancreatic cancer. Much more research is needed to better understand these potential benefits.

When it comes to getting the biggest lycopene bang for your buck, the best option is sun dried tomatoes. This is due to bioavailability. Bioavailability is the amount of a substance that can enter your circulation and have an active effect. Sun dried tomatoes have a higher bioavailability of lycopene than fresh or canned tomatoes.

Some other health benefits of dried tomatoes include: (1/2 Cup) Total Fat 1 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg

Sodium 29 mg Total Carbohydrate 15 g Dietary Fiber 3 g Sugar 10 g Protein 4 g

Using Oil-Packed Tomatoes

To use oil-packed dried tomatoes, drain the tomatoes from the oil before eating or adding to a recipe. Always be sure that those tomatoes left in the jar are completely covered with oil, and stored in the fridge. And don't toss out that oil when you are done with the tomatoes—it will pick up flavor from the tomatoes and be delicious in salad dressings or used for stir- fries and sauteed dishes.

Using Dry-Packed Tomatoes

Unless they are already packed in oil, air-dried tomatoes are often reconstituted before use (unless they are being cooked in a liquid). Soak them in warm water (You can also use wine, broth, or other cooking liquids) for about 30 minutes until softened. Drain (reserve the liquid to add flavor to stocks and sauces), pat dry, and use as directed in your recipe.

Cooking With Dried Tomatoes

The flavor of dried tomatoes is quite intense, concentrated, and slightly salty. Many people, especially children, enjoy eating dried tomatoes as a snack. Although they are wonderful with pasta, dried tomatoes are also tasty with many other foods, including vegetables, meats, chicken, and bread. They can be used on pizzas, in pastas, on sandwiches, and can be blended with any number of ingredients to create different marinades, dressings, and sauces. Use them in potato and macaroni salads. Make them part of home-made hummus

Dried Tomato Pesto, otherwise known as Pesto Rosso. is an combination of olive oil, fresh basil, roasted garlic and grated parmesan. Use it on pasta, fish, chicken, and on grilled cheese sandwiches

Other Suggestions

1. On a pizza, paired with garlic, fresh, mozzarella cheese and thyme.

2. Blended with cheese, garlic, yoghurt or sour cream to create a vegetable dip.

3. Simmered in vegetable broth with olives to make a delicious pasta

4. As part of an antipasto or on toasted Italian bread.

5. Salads and Sandwiches: Rehydrate the tomatoes by marinating in some salad dressing

6. Macaroni and Cheese with dried Tomatoes

7. Egg Dishes omelets, scrambled eggs, deviled eggs

8. Salads – Add them as-is to dish chopped Mediterranean salad, antipasto salad, or marinated artichoke salad

9. Soups They make tasty addition to creamy chicken Florentine soup, Italian sausage kale soup, or vegetable soup.

10. Sandwiches – Layer sliced meats, cheeses and veggies, dried tomatoes.

11. You can also make wraps in a similar way.