One of the oldest methods of preserving vegetables is sun drying. This traditional technique, although effective, requires ideal climatic conditions, such as a constant temperature and low humidity for at least three consecutive days. Unfortunately, these conditions cannot always be met, which is why I prefer to use an electric dehydrator to dry vegetables. This is a controlled method that ensures that the vegetables retain their flavor and nutrients.
Dried tomatoes are a culinary delicacy, versatile and full of flavor. They can be enjoyed as a healthy snack, can enhance salads, soups, or add a touch of intensity to various dishes. This year, I was lucky enough to have a rich harvest of Noir de Crimee tomatoes, known for their deep and complex taste. These tomatoes are ideal for dehydrating due to their high flavor and sweetness content.
We start by slicing the tomatoes into thin slices, about 4-5 mm thick, making sure they are uniform for optimal dehydration. We place the slices in a dish, forming layers, and sprinkle a mixture of spices, salt, and a little olive oil over each layer. This combination not only helps to intensify the flavors but also to better preserve the tomatoes. We let the mixture sit for 30 minutes so that the flavors can meld and create a harmonious taste.
After this marinating period, we place the tomato slices on the dehydrator tray, being careful not to overlap them. We cover the tray with parchment paper to prevent the tomatoes from sticking. We set the dehydrator to a temperature of 40 degrees Celsius and let the tomatoes dehydrate for 12 hours. This slow drying process allows moisture to decrease without compromising nutritional quality or taste.
Once the tomatoes are completely dehydrated, we store them in an airtight container, ensuring they are well sealed. These dried tomatoes can be kept for up to two months, and each use will bring an intense and authentic flavor. Use them in your favorite recipes or add them to various dishes to amplify their aroma. I wish you Bon Appétit!
Dried tomatoes are a culinary delicacy, versatile and full of flavor. They can be enjoyed as a healthy snack, can enhance salads, soups, or add a touch of intensity to various dishes. This year, I was lucky enough to have a rich harvest of Noir de Crimee tomatoes, known for their deep and complex taste. These tomatoes are ideal for dehydrating due to their high flavor and sweetness content.
We start by slicing the tomatoes into thin slices, about 4-5 mm thick, making sure they are uniform for optimal dehydration. We place the slices in a dish, forming layers, and sprinkle a mixture of spices, salt, and a little olive oil over each layer. This combination not only helps to intensify the flavors but also to better preserve the tomatoes. We let the mixture sit for 30 minutes so that the flavors can meld and create a harmonious taste.
After this marinating period, we place the tomato slices on the dehydrator tray, being careful not to overlap them. We cover the tray with parchment paper to prevent the tomatoes from sticking. We set the dehydrator to a temperature of 40 degrees Celsius and let the tomatoes dehydrate for 12 hours. This slow drying process allows moisture to decrease without compromising nutritional quality or taste.
Once the tomatoes are completely dehydrated, we store them in an airtight container, ensuring they are well sealed. These dried tomatoes can be kept for up to two months, and each use will bring an intense and authentic flavor. Use them in your favorite recipes or add them to various dishes to amplify their aroma. I wish you Bon Appétit!
Ingredients
-60 pieces of tomatoes -10 tablespoons of spice mix (oregano, basil, thyme, garlic, chili) -20 tablespoons of cold-pressed extra virgin olive oil -5 teaspoons of Himalayan pink salt