sun dried tomatoes

[mr plasma]

whats the best variety of tomato to use for your own sundried tomatoes, also what is the best way to dry them ie an oven or the sun also anyone know how to bottle them and what to use, is it just a clean bottle and add olive oil?

[mr plasma]

[Curryandchips]

I think the best tomato is a plum, I used San Marzano, and they were brilliant, although I also tried Alicante and tigerella, and they dried very well too. The UK sun is probably not hot enough to enable outdoor drying, I put mine in the oven cut into halves on the lowest setting, took about 6-8 hours as I remember. Cannot comment on storage, as mine never got as far as that !!!

Derek :)

[Barnowl]

The general consensus seem sto be to cut in half and spread on a rack in a very low oven. I did mine at around 60 degC.

Some books recommend sprinkling a bit of sugar on top beforehand.

I think they're always stored in oil.

I've also read that one should make sure there's plenty of oil above the top layer of tomatoes.  Pity I didn't read it in time for last year's efforts - several went fungal on me  ???

[Biscombe]

principe borghese is the traditional drying tomato, I´m growing loads this year, germinating as we speak!

have a look

heres a pic  http://www.seedfest.co.uk/seeds/tomatoes/red/grape-tomatoes.jpg

heres some info http://www.whiteflowerfarm.com/4904-product.html

[Biscombe]

mr plasma I may have a few seeds left over, Im in England until sunday so If you remind me then I could send you some

[mr plasma]

many thanks biscombe thats a kind offer and thanks to everyone for your advice

[Biscombe]

PS you dont have to put them in oil (but they taste better) If you leave them dry you can just cover and soak them in boiling water 20 mins befor you serve them

[Tinkie_Bear]

After drying in the over I bagged mine up and put in the freezer, beause of the low water content they do not freeze solid but keep very well.  When I want to use then I just take a few bits from the bag and put them in my cooking, they can be cut straight from the freezer.

I used all sorts last year, even tiny cherry toms, they were all very very good.

Helen

[jennym]

Got a dehydrator here, and dry all tomatoes but especially plum types in it - it will handle about 5 kg at a time so is good if you wnat to do a lot at once.
I found that Roma and Incas were good plum tomatoes for drying, and the seeds can be removed easily before drying. Just cut the tomatoes in half lengthways and in a bowl of water, push the seeds out with your thumb.

[Baccy Man]

I use any variety but find the cherry plums taste best & I dry them in a homemade food dehydrator based on this design.
http://www.alpharubicon.com/prepinfo/dehydratorstryder.htm
It is great for drying figs when you have a larger crop than normal or any other fruit come to that.

[Jeannine]

Hi, I dried some last year and put them in oil, I have never used them, they have been in my overflow fridge in the outside store, does anyone know if they will be Ok please. XX Jeannine

[Baccy Man]

Hi, I dried some last year and put them in oil, I have never used them, they have been in my overflow fridge in the outside store, does anyone know if they will be Ok please. XX Jeannine

There is usually only 2 things that can go wrong with them & neither happens very often.

1> If there is not enough oil to cover them properly you get mould on the surface.

2> If there is still too much water in when they are placed in the oil then the oil goes blue (although thats more common with garlic preserved in oil).

If neither of these things has happened then they will be fine to eat.

[Jeannine]

Thank you Baccy Man, I will try them tomorrow XX Jeannine