Fresh Dried Garden Tomatoes in Olive Oil

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Nothing says summer like fresh, sun-ripened tomatoes from the garden! As many of us start our tomato seeds, we can also start thinking about the endless ways to enjoy these garden gems. One of our favorites is drying, for a sweet and tangy burst of tomato flavor that enlivens your favorite dishes. Some excellent varieties to consider for drying are Principe Borghese, San Marzano, Speckled Roman, Italian Roma, and Supremo. Any and all cherry and grape tomatoes will also make excellent dried morsels!

Ingredients

  • Fresh-harvested paste, roma or cherry tomatoes (as many as your oven racks or dehydrator can fit after tomatoes are halved)
  • Olive oil
  • Red wine vinegar
  • Sea salt

Instructions

  1. Slice all tomatoes in half, and gently remove seeds. IMG_3228
  2. Place halved tomatoes in the oven on a sheet pan or on dehydrator racks with the cut side facing up. IMG_3230
  3. Lightly salt each slice
  4. Set dehydrator to 150°F (10 to 12 hours), or oven to 250°F (4 to 6 hours).  Dehydrating time will depend greatly on the size of your tomato slices.  Dried tomato slices should be crisp but still pliable.
  5. Using tongs, quickly dip tomato slices into red wine vinegar.
  6. Layer tomato slices into clean canning jars, leaving about ½” of space in each.
  7. Fill jars with olive oil, completely covering all tomatoes. IMG_3264
  8. Store tomatoes in the refrigerator for up to 3 weeks.

Use tomatoes and oil in salads, pasta dishes, sandwiches, or eat them straight from the jar!

 

 

 

 

 

 

 

2 thoughts on “Fresh Dried Garden Tomatoes in Olive Oil

  1. I am SOOOOO looking forward to trying this recipe for Sun Dried Tomatoes! I don’t use too many S.D.T.’s or very often, but this WILL change.
    However, I’d LOVE to keep several, smaller, containers on-hand instead of throwing out any excess from a previous purchase.
    To that end, can you explain what additional steps, if any, would be required to actually “can” these S.D.T.’s?
    While I am VERY experienced in water bath canning but I understand that any food that is acidic, which the tomato is said to be, MUST be pressure canned.
    Also, do you have any additional spice recommendations to add to give this recipe a bit more “pop” come mealtime?
    Thanks in advance.

    1. Hi Howard,
      Thanks for the questions. To spice these up, we would recommend Greek oregano or rosemary.

      As for canning, tomatoes are low acid. Low acid foods in an oxygen-free environment (canned) have the potential for botulism, and pressure canning or additional heat will not change this, only increasing the acid will. We would recommend looking to a trusted canning source for recipes to be sure the recipe has been tested for safety (extension service, university, etc.).
      I hope this is helpful!

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