I’ve been picking tomatoes from my greenhouse for over a month now, and there are still plenty to ripen. Whilst I am enjoying them fresh, I do like to make preserves, and first up this year is to steep a few tomatoes in olive oil. A couple of years ago I bought myself a dehydrator, and I have been drying various homegrown produce ever since. Semi-cuit (semi-dry) tomatoes make a sweet, indulgent and delicious out-of-season treat for later in the year, so these wee treasures are heading for the dehydrator right away.
Dehydrating is a very straightforward process. Wash and pat dry the tomatoes; if they are small to medium size, cut them in half – you may want to slice larger tomatoes or just “cook” them for longer. My dehydrator has 3 shelves; I divide up the tomatoes between the shelves, making sure there is some air space between them, pop the lid on and set the temperature to 70°C (158°F). This batch of 650g will take 6-7 hours to dry down so that they are still a bit fleshy and not too leathery. The final yield will be about 150g.
Once the tomatoes have cooled, I will pack them into a sterilised jam jar with a screw top lid, and add a few sprigs of fresh rosemary, bay and thyme from the garden. Pour over good quality extra virgin olive oil to cover the tomatoes completely and screw on the lid tightly. Stored in a cool, dark, dry cupboard, they will keep for about 6 months – so perfect for festive eatings. Once opened, store them in the fridge for up to 6 weeks – the oil will turn cloudy and clumpy when chilled, but becomes liquid again at room temperature. Roll on Christmas!
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