Thursday, 11 July 2013

Oven-Dried Tomatoes

Summers in Southern Italy as a child.  I would look down my grandmother's balcony to watch her brother fan away the flies that swarmed over the tomatoes.  Thinly sliced tomatoes orderly arranged in a single layer on a rack, drenched in salt and slowly soaking in the scorching sun.
I never got to see the final product or remember his name really.  These tomatoes dried in the oven would probably never taste the same as those - it lacks the Italian sun, and the love and sweat in the effort of fanning away the flies, but hey these are pretty damn good.

You can even cure them afterwards! See here


Method
Thinly slice some sweet tomatoes.  Quality is key here.  I got some incredibly sweet San Marzo tomatoes, but cherry tomatoes are good too.  Lay them on a single layer on a lined baking tray.  Drizzle with a bit of oil and sprinkle with salt.  Put it in the oven, and turn the oven light on.  Leave overnight or as long as necessary until they're dried.
 

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