Ingredients for the supply:
- a box of zucchini-type tomatoes, San Marzano
- fine salt and coarse seeds
- basil or bay leaf
Preparation:
Sun-dried tomatoes are a versatile and tasty ingredient that can be used in many different ways in cooking. In this theme, we’ll explore some of the characteristics of sun-dried tomatoes and some of the best techniques for using them in cooking.
First, dried tomatoes are ripe tomatoes that have been dried in the sun or in an oven. This drying process removes much of the water found in fresh tomatoes, concentrating the flavor and texture of the tomatoes. Sun-dried tomatoes can be purchased whole or chopped, and are often preserved in olive oil or pickled to increase their shelf life.
Dried tomatoes are widely used in Italian cuisine, where they are used in many traditional recipes< /a>, follow this link for a list of recipes that use it. However, these tomatoes are also used in international cuisine, particularly Mediterranean and Middle Eastern cuisine.
One of the best techniques for using dried tomatoes in cooking is to soak them before using. This can be done by soaking them in hot water or stock for about 15-20 minutes, until they soften. Softened sun-dried tomatoes can be cut into small pieces and added to salads, soups, pasta sauces and many other dishes.
Another common technique for using sun-dried tomatoes in cooking is to chop them up and use them as a condiment to flavor a variety of dishes. These chopped tomatoes can be added to sauces, pestos, gravies, salad dressings, and even to marinate meat.
Additionally, sun-dried tomatoes can be used to make a great pizza sauce or savory tart. To make the sauce, simply blend the softened sun-dried tomatoes with a little olive oil and garlic. Add a little salt and pepper to taste and the sauce is ready to be spread on pizza or a savory tart.
In conclusion, dried tomatoes are a very tasty and versatile ingredient that can be used in many different recipes. Whether used as a condiment or as a main ingredient, sun-dried tomatoes add a rich flavor and delicious aroma to any dish.
Here is my method for preparing homemade dried tomatoes::
wash the tomatoes thoroughly and dry them with a clean cloth. Cut them so that the two halves stick together along the long side, without separating them completely. Gently open them and spread them out on a board.
Once the tomatoes are arranged on the table, sprinkle them abundantly with semi-coarse salt. Then, place the table in the summer sun to dry the tomatoes. In case of rain, it is important to move them to a dry place to prevent them from getting damaged.
After about 4 or 5 days of sun exposure, the tomatoes will have dried out. At this point, it is possible to close them delicately, putting a thin layer of fine salt inside. Afterwards, put them back in the jars, adding some well-washed basil or bay leaves.
Tomatoes dried in this way can last up to a couple of years. They are perfect for dressing many recipes, but they can also be enjoyed as an appetizer, served in thin strips dressed with extra virgin olive oil. Don’t forget to store them in a cool, dry place to preserve their flavor and quality.
