Preserving tomatoes
This is not quite the authentic “sun-blushed” type but will be good to bring the taste of summer into winter dishes.
Ingredients:
Ripe tomatoes.
Sea salt and ground black pepper.
A little vinegar (optional).
Olive oil.
Method:
Halve or quarter the tomatoes and dip the cut sides in a mix of the salt and pepper.
Place on racks in a dehydrator or on parchment paper lined trays in the oven (150C, Gas 2).
Keep drying until they feel leathery.
Place in a jar or airtight container for 24 hours to “condition“. The degree of driedness equals out between the tomato pieces.
If using, briefly dip in vinegar to offset the tomato sweetness.
Pack in a jar with a silicone ring and metal clip, topping up with oil.
Place the clipped closed jar in a sous-vide waterbath and bring the temperature to 86C for 30 minutes.
Remove and cool in cold water.
My Tips:
Many people simply place dried tomatoes in jars covered with olive oil. I was trying an extra step by using heat to both expel all air from the jar and avoid botulism. I’m told that the bug is killed at 85C for 5 minutes. I gave the jar 30 minutes at a degree higher to allow the temperature to fully penetrate the contents.