Dried tomatoes: The sun at home on rainy days

Dried tomatoes are one of the typical Italian ingredients. They are delicious with a large array of dishes: pasta sauce, salads, sandwiches,…

They are also one of the easiest recipes to do. Just take tomatoes, cut them in four, sprinkle some salt and leave them on a long, hot, dry and sunny day. Does it sound like summer in Madrid? It does. If you have a flat roof, of course.

One of the problems I have at the moment is:

• I don’t have a flat roof.
• I don’t have a long, hot, dry and sunny day. It’s indeed winter.

Alternative solutions had then to be found. I actually found one. Among many others.

The solution, as many might have guessed already, is to use an oven. Not very ecological, but a good point is, it’s a fire-and-forget recipe. I love those, as I don’t have often the time to cook properly (lately, I do not have the time at all…).

For the many people that are not able to speak french, I will add here here the recipe, as well as my experiences. 

Ingredients:

• A dozen tomatoes
• 2 teaspoons of salt
• 2 teaspoons of sugar
• Some cooking salt
• Some thyme and rosemary (or whatever you want: marjoram,…)

Recipe:

1. Cut the tomatoes in 4 pieces. Add salt and let soak for at least 30 minutes.
2. Preheat the oven at 100ºC.
3. Put the tomatoes over an anti-adherent paper (or aluminium paper) and sprinkle with the cooking salt and the herbs.
4. Cook for 2 hours. Turn the tomatoes as needed and cook for an additional 2 or 3 hours until done.
5. Put in a previously sterilized can and cover with good quality olive oil.

Notes:

• Try to turn the tomato on its three sides: with the skin under, and its two sides. Try to finish with the side that has the skin under.
• If you are in a hurry, increase the oven to 120-130ºC. If you increase it more, take care not to burn the tomatoes. The quality will be lower though.
• Be patient, the tomatoes should be completely dried before canning them!
• The oven consumes a lot of energy. Do as many tomatoes as you can at the same time. They last long, so let’s save as much energy as possible. Of course, if you can use the sun to dry, it’s even better.
• This recipe can be made with different kind of tomatoes, from the Italian variety to the cherry tomatoes.
• Don’t forget to use the tomato flavored oil afterwards!
• Wait one week before consumption, the oil needs time to get the aromas.

That’s it. Now it’s time to enjoy the result!