29 August 2012

SUN-DRIED TOMATOES



on sunday collected tomatoes from the fields + prepared and left them in the sun to dry . today they were packed into jars with good olive oil, pepper corns and fresh garlic . now it is waiting time until at least december ... this year I seem to plan for winter months ... so soothing! a few of the above will turn into christmas presents  :)


no domingo apanhei tomate + preparei e deixei ao sol para secar . hoje foram colocados em frascos com bom azeite, grãos de pimenta e alho fresco . agora é esperar pelo menos até dezembro ... este ano tenho planeado o abastecimento de inverno ... tão bom! alguns destes vão ser prendas de natal :)

7 comments :

Mimixu said...

Olá Paula, gostava de experimentar...quanto tempo ficam a secar? e são cortados aos quartos? Beijinhos

paula said...

olá :)

usei tomate xuxa, cortei ao meio, retirei as sementes e o máximo de sumo (que aproveitei para fazer sopa), abri-os com a mão espalmando-os, espalhei-os em cima da rede, espalhei um pouco de sal grosso (que depois de secos se tira o excesso) e ficaram ao sol intenso durante 3 dias, todo o dia (coloquei em cima do telheiro e recolhi durante a noite). tenho uma estrutura tipo moldura alta com rede esticada em baixo onde coloco o tomate para secar e que apoio em cima de algo como pedras por exemplo para elevar e tapo com outra rede. é importante o ar circular!

Mimixu said...

Obrigada, vou fazer isso ;)

suzie said...

I would love to try this, is it difficult?

paula said...

hi Suzie ...no it isn't difficult! but you will need about 3 hot sunny days in a row and a place where to put the tomatoes in the sun all day. I'm sure there are other ways but I make them this way ...

1. I used plum tomatoes but you can use other type
2. wash the tomatoes, cut them in half (or in wedges if large ones) remove seeds and as much juice as possible (you can use this for soup or tomato sauce, for example) but leave skins and flesh
3. with your hands open these halves and flatten them
4. place them on a mesh* skins down
5. sprinkle with a bit of coarse sea salt
6. cover with another mesh
7. and leave them on a sunny position all day for about 3 whole days ... bring them inside or protect them during the night because of night mist
8. remove excess salt and proceed as above ... now they are best to leave for at least 3 months to absorb all the flavours. you can also use them just dried without being in the olive oil.

* I made a kind of structure like a high frame with some mesh stretched on one of the sides and spread the tomatoes on it and covered the top with another mesh to protect from flies and such ... I think you can also place them on a tray on some paper, for instance but it may take a little longer. however always use the mesh on top.
the important thing is you will need consecutive hot + sunny days and as much sunny hours as possible, preferably all day
enjoy! :)

suzie said...

thank you Paula, sounds fabulous!
I have a huge amount of tomatoes ripening right now and 3 days of sun shouldn't be a problem :)
These cost a lot to buy in the shops so thank you very much!

paula said...

you are welcome! :)
very true Suzie, they are expensive to buy and very easy to make! have a go, if you know how they look like already you will know when they are ready but 2 to 3 whole days of full sun is what it usually takes ... let me know how it went ...