Jump to content
mullethunter

Oven dried tomatoes

Recommended Posts

Has anyone ever tried to make ‘sun’ dried tomatoes in the oven? Most of the recipes say they will only keep, even under oil, for a week or so, but I’d like some that last more like months...

Share this post


Link to post
Share on other sites

We've tried this several times and ended up with mouldy tomatoes! In the end we gave up on oven drying and preserved in sterlised jars in olive oil which worked well! Might be different if you have an aga or similar but we found it just didn't work in a domestic oven!

Share this post


Link to post
Share on other sites

We halved them (they were cherry toms) put them on an oven tray on a very low setting overnight to dehydrate as much as possible then put them into  sterilised kilner jars and topped up with extra virgin olive oil (Lidl!) Still not a rip roaring success so the following year we just made passatta from our glut and that's what we'll do again this year!

Share this post


Link to post
Share on other sites

Hi

I use a Delia recipe (I think this is it https://www.deliaonline.com/recipes/type-of-dish/preserves/preserved-dried-tomatoes ).

I use general veg oil - as taste of olive oil gets lost with concentrated tom flavour.

I sterilise glass jars with lots of boiling water and/or in the microwave - same as I would for pickles.

I use multiple small jars, rather than one large jar - just in case - store in fridge once opened.

Toms keep for months - if not a year or more - only once had a problem with mould (think it was because a tom was protruding above the surface of the oil)

H

Share this post


Link to post
Share on other sites

Thanks H and Soapdragon. Had already planned to make some into the passata type sauce I use on pizza so will do a load of that for the freezer, and will try the Delia recipe too 😊

Share this post


Link to post
Share on other sites

We 'fridged our jars as well and they are still going strong just over a year later....sterilised by taking them straight from the dishwasher into a hot oven. for a few mins. I also put a couple of basil leaves the oil too but that's personal taste!

  • Like 1

Share this post


Link to post
Share on other sites

I’ve finally got around to harvesting and a load and have made Hugh Fernley-what’s-his-names slow roast tomato passata. I’ve put it in the freezer but the bit I tasted was delicious.

My tomatoes were Tigarella, Black Russian and Gardeners Delight. My revi w of those three varieties would be:

Tigarella: very vigorous (to the point of taking over the greenhouse) producing tons of medium sized fruit which ripen well, but a bit disappointing in flavour - just a bit watery.

Black Russian: big plants with large attractive flowers and huge fruits. Not many have ripened but the ones that have are really meaty and flavourful - a single fruit kept me in tomato on toast for 3 days.

Gardeners Delight: everyone knows these - brilliant flavour cherry tomatoes but plants have been a bit smothered by the other two varieties.

  • Like 1

Share this post


Link to post
Share on other sites

:dance: to you, MH! My toms are mostly still green and I picked a load earlier in the week as cold night time temps were forecast and I didn't want to lose them - they are taking their chances out on the patio in growbags as we don't have a greenhouse! All now sitting on the window sill. Ailsa Craig and plum toms ('breed' unspecified!) They will be bound for the passatta pot in due course. Luckilly I am watering for two neighbours who are away for three weeks and have told me to help myself to what is ripe on the toms front so hoping for a freezer busting amount!

  • Thanks 1

Share this post


Link to post
Share on other sites

I tried a new variety called Sun Dried Tomatoes - supposed to hang them in the shade although they wrinkle naturally on the vine on the plant.  I rather like them as they are quite fleshy, but there is the danger of tasting an overripe yuk one.  Interesting, but I think they'd add much more bulk to the passata as they aren't as watery.  I also have Black Russian and Tigerellas which go into the oven with garlic and olive oil and slow roasted - ooh and our herbs - then through the machine.  OH has used some for tomato sauce and that is super!  But as I'm experimenting with toms, they all go into the mix, but the ones that really seem to make the flavour yum, are the Sungolds.  

Oh and the Sun Dried toms are monsters that need taming.  Actually all the tomatoes went crazy and sent side shoots off from every place imaginable!  

  • Like 1

Share this post


Link to post
Share on other sites

Our lovely neighbour has just brought round two punnets of cherry toms.......as we have chillies in the garden just ripening OH is going to make tomato and chilli jam tomorrow!

I will be cleaning the kitchen thereafter.

Share this post


Link to post
Share on other sites

:lol:  Obviously a man thing - that's what I have to do when OH goes away.  He's away in Florida as of yesterday - earworm . . . everybody dance now!  I can't see how he splashes stuff everywhere!  It's slap slop sploosh.  Arghhhhh!  So kitchen is part done, but cleaned the bathroom and prepping for my mum staying over on Monday for a mini holiday while the weather is nice - I hope it stays like it!

Share this post


Link to post
Share on other sites
6 hours ago, Valkyrie said:

the ones that really seem to make the flavour yum, are the Sungolds

Think I might try them next year then.

SD and Val - my friend and I often send each other a photo after our men folk have been cooking - nearly always looks like a bomb site 😂

  • Haha 3

Share this post


Link to post
Share on other sites

I’m growing sungold and a mini plum (can’t remember the name) plus a heritage cheery type that a fellow plot holder gave me. All in the greenhouse as it’s new to me this year... the Heritage variety have dark marks around the stalks and are so sweet!! 

 

I usually make tomato sauce and freeze it and a couple of small jars of Nigella’s moon blush tomatoes- which I pop into sterilised jars and top up with olive oil. 

A14D981C-A3BF-42A5-A834-C065411EFCAE.jpeg

  • Like 1

Share this post


Link to post
Share on other sites

Don't they look lovely in the bowl together. :D  We probably have enough passata to open a shop - so the next thing is to pick the smaller tomatoes and pop them in to freeze individually so that we can use them in things like frittatas any old time.  Or a curry!  Not growing so many next year - will concentrate more on peppers and aubergines.  I'll still have plenty of toms even so.  I kind of went crazy with the space, but with stored stuff I won't need to, maybe rotate more peppers next year and then toms and then peppers again.

Share this post


Link to post
Share on other sites

I’ve got 5 pepper plants but they’ve struggled amongst the tomatoes and I keep letting them get too hot. I’ve got about 4 medium sized peppers but they’re all staying resolutely green 

Share this post


Link to post
Share on other sites

We have some padron peppers.......small, green and VERY hot! In fact, way too hot for us so won't be growing those again!

  • Haha 1

Share this post


Link to post
Share on other sites

Maybe chop and freeze and use a fraction if you are making chilli for dinner.  But remember to label it because I thought I was chucking in red peppers to empty our freezer and they weren't red peppers as such - no label (thank you OH) and we had quite a humdinger dinner.  We sang a Johnny Cash song for a while after that.  On the bright side - no more chillies in the freezer!  That was years ago.

  • Haha 1

Share this post


Link to post
Share on other sites

They were labelled as padrons when we bought the plant and I've seen them in Lidl exactly the same in packs as padrons so am assuming so! Yes, they are about 5 to 8 cms....maybe I just got that 1 in 10 but, oh boy, it nearly took my head off! Will attempt pictures.

Share this post


Link to post
Share on other sites

Chilli and tomato jam was a success and the passatta a hit with the boys........the toms are ripening slowly on the windowsill so will be making more, as they ripen. Chilli oil at the weekend......

  • Like 1

Share this post


Link to post
Share on other sites

I'm another who usually makes passatta and then freezes it in portion sizes; so versatile :)

Last year I had loads of green tomatoes, so made spicy green tomato chutney, which went down a treat. Not yet decided what to make this year.

Share this post


Link to post
Share on other sites

@soupdragon Please please could you give me your tomato and chilli jam recipe?  I have just got a jam making kit and thought would have to wait until next year to make strawberry jam but I have tomatoes and I have chillies...

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now


×