How To Dry Tomato
How to dry tomato is not a question that you may been overtly bothered with. After all why would you want a withered version of the luscious, red fruit that enlivens your dishes? But the dried form has its benefits too. For one, you could whip up all those delicious Italian meals in a jiffy, courtesy the sundried tomatoes. While just placing them out into the sun may help you to get the hang of drying tomatoes, a cold and moist climate may not quite be conducive for it. But that certainly does not mean that you cannot do it. Read on to find the right procedure.
How to Dry Tomatoes
The maiden step involves buying the freshest tomatoes that you can find. Load your shopping cart along with some fragrant basil and get down to the nitty-gritty.
Slice the tomatoes evenly depending on their size. The plum tomatoes can be sliced into halves while the larger varieties need to be more finely cut.
Take a cookie sheet, covered with parchment paper and place the tomato slices on it, leaving a slight gap between each slice.
Sprinkle the pieces with salt, pepper as well as a bit of sugar. You can also add the basil or any other herb that you like.
Set your oven to 170-200 degrees Celsius and place the cookie sheet bang into the center of the oven. Allow it to dry for about 12 hours, checking frequently to see whether the tomatoes look leathery and wrinkled.
Remove them and let cool completely. Store them in air tight jars and keep them refrigerated. They will keep for six months approximately.
- You can also soften them up by adding a drizzle of olive oil which will shorten the time of preservation to three months.
Pizzas, pastas or Italian bread, use your delicious, flavorful tomatoes to your heart’s content once you learn how to dry tomatoes.